Moroccan Lamb Stew with Fårikål Meat
Tender lamb, warm spices and mild fruit sweetness make this stew rich, aromatic and different from classic fårikål. This recipe for Moroccan lamb stew with fåri…
Ingredienser
Instructions
Mix cayenne pepper, paprika, ginger, turmeric and cumin with neutral oil. Rub the lamb or mutton pieces with about half of the spice mixture. Refrigerate overnight to marinate if you have time.
Finely chop the onion and garlic. Fry the onion, garlic and the rest of the spice mixture in a large pot until the onion is glossy and lightly golden.
Brown the meat well on all sides in a hot pan, or in an air fryer at 200 degrees for about 8 minutes.
Pour the canned tomatoes into the pan after browning and bring to a boil, so the spice residue loosens and becomes part of the sauce.
Cut the apple into small cubes and cut the dried apricots in half.
Add the meat, tomato sauce, apple, apricots, almonds, saffron, lamb stock, cinnamon sticks, cardamom pods, honey, salt and pepper to the pot. Simmer covered for at least 2 hours, until the meat is completely tender.
Cook the couscous according to the package instructions just before serving. Fold in chopped parsley and cilantro, and season with salt and pepper.
Serve the stew with couscous on the side and a generous sprinkle of chopped parsley and cilantro on top.
Nutrition per serving
Energi ca. 1371 kcal
Protein 78.8 g
Fett 83.6 g
Karbohydrater 80.6 g
Fiber 11.9 g
Sukker 26.1 g
Salt 13.4 g
Tips & tricks
Make the stew the day before if you have time. The spices and lamb flavor often become more harmonious after resting, and the couscous can be made fresh just before serving for the best texture.
Did you know?
Norwegian fårikål meat can be used for more than classic fårikål. In this lamb stew, spices, tomato, apricot and couscous give a North African character that works well with the flavorful lamb. Sweet apricot balances the spices and makes the stew rounder.
