Moroccan Braised Lamb with Root Vegetables
This Moroccan Braised Lamb is a celebration of winter flavors, combining tender lamb with a medley of root vegetables and warm spices. The beauty of this dish is in its simplicity of preparation and the boldness of its flavors. Cooked in one pan, it makes for an elegant yet comforting meal perfect for a winter evening.
Ingredients
- 4 tablespoons olive oil
- 2 pounds lamb shoulder, bone-in, cut into 2-inch pieces
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- 2 cups beef stock
- 1 cup canned tomatoes, crushed
- 2 tablespoons honey
- 3 large carrots, peeled and cut into 1-inch pieces
- 3 large parsnips, peeled and cut into 1-inch pieces
- 2 large turnips, peeled and cut into 1-inch pieces
- 1/2 cup dried apricots, coarsely chopped
- Salt and black pepper, to taste
- Fresh cilantro, for garnish
Method
- Preheat your oven to 325°F (165°C).
- In a large ovenproof Dutch oven, heat the olive oil over medium-high heat. Brown the lamb pieces in batches, ensuring a deep caramelization. Set the lamb aside.
- In the same pot, lower the heat to medium and add the onions. Sauté until they are soft and translucent, about 8 minutes.
- Add the garlic, cumin, coriander, cinnamon, ginger, and cayenne pepper. Cook for another 2 minutes until the spices are fragrant.
- Return the lamb to the pot. Add the beef stock, crushed tomatoes, and honey. Stir well to combine.
- Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven. Braise for 1 hour.
- After 1 hour, add the carrots, parsnips, turnips, and dried apricots to the pot. Stir to distribute evenly. Cover and continue braising in the oven for another 1 hour, or until the lamb is tender and the vegetables are cooked through.
- Season with salt and black pepper to taste. Garnish with fresh cilantro before serving.