Spectacular Moroccan Lamb Knuckle Stew
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.
Marthinus StrydomThe Story
The "Spectacular Moroccan Lamb Knuckle Stew" is deeply rooted in the rich culinary traditions of Morocco, a North African country renowned for its vibrant and aromatic cuisine. This dish reflects the historical influences of Arab, Berber, and Mediterranean cultures, which have shaped Moroccan gastronomy over centuries. The use of lamb knuckles, a favored meat in the region, highlights the resourceful cooking practices of Moroccan households, where every part of the animal is utilized to create nourishing meals. Ingredients like dried apricots, sultanas, and dates underscore the importance of dried fruits in Moroccan cooking, often used to add a hint of sweetness and balance to savory dishes. The inclusion of Ras el Hanout, a complex spice blend, and sumac, a tangy seasoning, exemplifies the Moroccan love for bold and intricate flavors, transforming simple ingredients into a meal that is both comforting and exotic. This stew is not just a dish but a reflection of Morocco's rich history and diverse cultural tapestry, offering a taste of the country's warm hospitality and culinary artistry.
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Ingredients
Method
- 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.
- In the same pot, sauté onion, garlic, and ginger until soft and fragrant, about 3-4 minutes.
- Add Ras el Hanout, sumac, cumin, cinnamon, and smoked paprika. Stir for 1 minute to toast the spices.
- Return lamb to the pot. Add crushed tomatoes, lamb stock, dried apricots, sultanas, and dates. Stir to combine.
- 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.
- Add chickpeas 30 minutes before serving. Stir in lemon juice and adjust seasoning with salt and pepper.
- Serve over couscous or with crusty bread. Garnish with parsley, toasted almonds, and pomegranate seeds for extra flair.
