Spicy Moroccan Lamb Stew
If you’ve never had Moroccan food, you are in for a spicy, flavorful treat! Moroccan dishes are often spiced with harissa, a sauce or paste that is a blend of spicy North African chilies. You can serve this lamb stew over rice (to help mellow out the spice) or couscous for an even more authentic dish.
Hands-on: 20 minutesTotal: 30 minutes
- 2 Tbsp. extra-virgin olive oil
- ½ medium onion, peeled and chopped
- 1 medium carrot, peeled and chopped
- ½ large parsnip, peeled and chopped
- ¼ cup chopped fresh parsley
- 1 tsp. salt
- ½ tsp. ground black pepper
- 4 medium-sized lamb chops
- 1 can (14.5 oz.) diced tomatoes
- 1 can (19 oz.) chickpeas, drained and rinsed
- 3 Tbsp. spicy harissa
- 1 Tbsp. Moroccan spice
- Heat the olive oil in a Dutch oven over medium-high heat. Add the onion, carrot, parsnip, parsley, salt, and pepper. Cook 4–6 minutes, or until softened. Add the lamb chops and cook until browned on both sides, about 5 minutes. Add the tomatoes, chickpeas, harissa, and Moroccan spice.
- Reduce to low and simmer until most of the liquid has evaporated, about 10 minutes. Serve hot.