Rich Moroccan Lamb Knuckles with Chickpea Stew
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
For the Moroccan Spice Mix
For the Chickpea Stew
For Garnishing
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.
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.
Braising
Cook for about 2 hours, or until the lamb is tender and the flavors have melded.
Plating & Serving
Rich Moroccan Lamb Knuckles with Chickpea Stew
Rich Moroccan Lamb Knuckles with Chickpea Stew
Plating & Serving
Serve the stew hot in deep bowls, allowing the aromatic steam to rise. Top with fresh cilantro and a squeeze of lemon juice for a refreshing finish.