Spectacular Moroccan Lamb Knuckle Stew

Author: Marthinus Strydom
Category: Lamb

A rich, fragrant Moroccan-style lamb stew with tender lamb knuckles, dried apricots, sultanas, dates, and warm spices like Ras el Hanout and sumac. Perfect for a cozy, flavorful meal.

Method

  1. Heat olive oil in a large Dutch oven over medium-high heat. Pat lamb knuckles dry, season with salt and pepper, and sear until golden brown, about 4-5 minutes per side. Remove and set aside.
  2. In the same pot, sauté onion, garlic, and ginger until soft and fragrant, about 3-4 minutes.
  3. Add Ras el Hanout, sumac, cumin, cinnamon, and smoked paprika. Stir for 1 minute to toast the spices.
  4. Return lamb to the pot. Add crushed tomatoes, lamb stock, dried apricots, sultanas, and dates. Stir to combine.
  5. Add carrots and bell pepper. Bring to a simmer, cover, and cook on low for 2.5-3 hours, until lamb falls off the bone. Alternatively, use a slow cooker on low for 6-8 hours.
  6. Add chickpeas 30 minutes before serving. Stir in lemon juice and adjust seasoning with salt and pepper.
  7. Serve over couscous or with crusty bread. Garnish with parsley, toasted almonds, and pomegranate seeds for extra flair.

2½ lbs lamb knuckles (on the bone)
2 tbsp (6 Teaspoons) olive oil
1 large onion, diced
4 garlic cloves, minced
3 cm piece fresh ginger, grated
2 tbsp (6 Teaspoons) ras el hanout
1 tsp sumac
1 tsp ground cumin
½ tsp ground cinnamon
1 tsp smoked paprika (optional)
400 g can crushed tomatoes
2 cup (96 Teaspoons) lamb stock
½ cup (24 Teaspoons) dried apricots, halved
¼ cup (12 Teaspoons) sultanas
6 pitted dates, chopped
2 large carrots, sliced
1 red bell pepper, sliced
400 g can chickpeas, drained
1 juice of lemon
handful fresh parsley or cilantro, chopped
fancy salt (eg, himalayan pink or maldon), to taste
freshly cracked pepper (eg, tellicherry or malabar), to taste
toasted slivered almonds (optional, for garnish)
pomegranate seeds (optional, for garnish)