Zeki’s Moroccan Lamb Stew

“It may not look like much, but when the scent of the cumin braised lamb hits your senses, you know you’re in the promised land.” … Jaxon

1 Large Onion (cubed)
3 Potatoes (cubed)
1 – 2 Pounds Lamb (trimmed and cubed)
1 cup cubed carrots (or baby carrots halved)
1 cup cubed celery
2 Bay leaves
1 quart Beef stock
1 quart water
1 can chickpeas (garbanzo beans)
2 small turnips (cubed)
1/4 teaspoon Ground Cumin
1/4 teaspoon Ground Cinnamon
1/4 teaspoon Black Pepper
1/4 teaspoon Salt
1 cup flour
1 pound thick slice Bacon (cubed)
1/2 cup White Wine

Heat the quart of Beef stock and quart of water in a Slow cooker or Crock Pot; adding the Bay leaves. Render fat from Bacon, put cooked bacon aside, retaining bacon fat in pan. Mix Salt, Pepper, Cinnamon, Cumin, and Flour. Drench Lamb in the flour mixture and brown in the bacon fat. With the remaining flour mixture, add enough water to make a roux and add to the Crock Pot. Once the Lamb pieces are browned, add to the Crock Pot. Drain excess bacon fat from the pan and deglaze with the White Wine; add to the Crock pot. Add the remaining ingredients and heat just below simmer for 3 hours. Add the cooked bacon (crushed) and serve.

Serves 6


About HybridHitman

Contract killer for hire.
This entry was posted in The Blog and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s