Rich Moroccan Lamb Knuckles with Chickpea Stew

Name: Rich Moroccan Lamb Knuckles with Chickpea Stew
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: Lamb knuckles; Salt; Black pepper; Olive oil; Ground cumin; Ground coriander; Ground cinnamon; Ground ginger; Turmeric; Cayenne pepper; Onion; Garlic; Canned chickpeas; Diced tomatoes; Lamb or beef stock; Tomato paste; Dried apricots; Salt; Black pepper; Fresh cilantro; Lemon wedges

A fragrant and hearty Moroccan delight

Succulent lamb knuckles braised with aromatic spices and hearty chickpeas create a comforting dish that melds the rich flavors of Moroccan cuisine with a satisfying, hearty stew.

3 h 30 min
4
Intermediate

Ingredients

For the Lamb Knuckles

Lamb knuckles

4 pieces

Salt

1 tsp

Black pepper

1/2 tsp

Olive oil

2 tbsp

For the Moroccan Spice Mix

Ground cumin

2 tsp

Ground coriander

1 tsp

Ground cinnamon

1/2 tsp

Ground ginger

1/2 tsp

Turmeric

1/2 tsp

Cayenne pepper

1/4 tsp

For the Chickpea Stew

Onion

1 large, finely chopped

Garlic

3 cloves, minced

Canned chickpeas

2 cups, drained and rinsed

Diced tomatoes

1 can (14 oz)

Lamb or beef stock

2 cups

Tomato paste

2 tbsp

Dried apricots

1/4 cup, chopped

Salt

To taste

Black pepper

To taste

For Garnishing

Fresh cilantro

Chopped

Lemon wedges

Preparation

Marinating the Lamb Knuckles

Mix the spice mix

In a small bowl, mix all the ingredients of the Moroccan spice mix.

Season the lamb

Rub the lamb knuckles with the spice mix, salt, and pepper.

Rest

Let the marinated lamb rest for 1 hour in the fridge.

Preparing the Chickpea Stew Base

Sauté aromatics

Heat olive oil in a large pot over medium heat. Add the onions and garlic, sauté until soft and translucent.

Combine ingredients

Stir in the chickpeas, diced tomatoes, tomato paste, and chopped apricots.

Ensure chickpeas are cooked through; hard chickpeas can ruin the texture.

Cooking Process

Browning the Lamb Knuckles

In a skillet, heat 1 tbsp olive oil over medium-high heat and brown the lamb knuckles on all sides, about 8-10 minutes.

Timing: 8-10 minutes. Heat: Medium-high heat. Pro Tip: Browning the lamb briefly before adding it to the stew adds deeper flavors.

Simmering the Stew

Add the lamb knuckles to the chickpea mixture in the pot, then add the stock. Bring to a simmer, cover, and lower the heat.

Timing: 2 hours. Heat: Low heat.

Braising

Cook for about 2 hours, or until the lamb is tender and the flavors have melded.

Plating & Serving