A part of this recipe’s inspiration originated when I saw lamb on sale- it was $10 off and when I see something like that, I grab it and freeze it. This is a great way to secure high-quality food on a budget. Now, brace yourself as I confidently and unapologetically hop onto my Costco soapbox. There are items like bread, chicken, veggies, and cheese that freeze exceptionally well and can save you a lot of money. Check it out, my favorite Dave’s bread at Costco is $8 for two loaves. My local grocery sells one loaf for $6 and Sprouts comes in at $7, small things like this add up over time and eating clean doesn’t have to break the bank. But I digress, back to lamb.
Now- the other part of this inspiration, why Moroccan? And simply put, I love Moroccan food. But I am not simple, so here is the full story. I had an authentic family-owned spot I dined at frequently in college. The chef flies to Morocco each year to visit family and brush up on recipes to switch things up on the menu. On top of having the best Spanakopita, they had a spicy lamb dish that was/is unparalleled. And the wonderful nature of a small family-owned place is even when the chef took that dish off the menu, he still made it for a few regulars upon request. This dish was inspired by that- key word ‘inspired’, for it tastes nothing like it. I took a concept and ran with what I had in my pantry, but like most things in life, it’s the thought that counts. What makes this dish Moroccan? The spice blend. I caution you, it can be intimidating but that’s what I am here for, to walk you through it. Let’s begin.
- 2-3 lbs. Lamb Roast
- 2 Cans Diced Tomatoes (14.5 oz)
- 2 Cans Chickpeas (drained/rinsed)
- 1/2 Red Onion (diced)
- 3 Carrots (diced)
- 3 Celery Ribs (sliced)
- Seasoning Paste (combine well with water until you get a paste-like texture, then set-aside):
– 1 tsp of: ginger, cumin, turmeric, paprika, garlic powder, cayenne
– ½ tsp of: cinnamon, coriander, nutmeg, garam masala, salt/pepper
– ¼ tsp: cloves - 1/4 c: Olive Oil, Lemon Juice, Cilantro
- 4 c Vegetable Stock
- Additional herbs to add to crockpot while roasting: 5 sprigs Thyme, 4 Fresh Mint Leaves, 4-6 sprigs Oregano, 2 Bay Leaves
- Garnish: Feta, Mint, Cilantro, Toasted Pitas
Now the bargain lamb, and I am telling you 2.2 lbs. for $15 is a steal. This dish gave me 8 servings and given I had most of the ingredients already that brings each serving to around $2. Defrost your little lamb friend and season it heavily with salt and pepper, then rub a little bit of cinnamon into it too (don’t go crazy as your spice blend already has Cinnamon and its a strong flavor). Then, throw it in a crockpot. You heard me, a crockpot- so not only is this hearty dish budget friendly and delicious, it’s a set it and forget it kind of meal and excellent for a work week.
Time to put our spice blend to work. In a food processor combine the spices, 2 cans of diced tomatoes (another Costco moment, this is a great item to buy in bulk and always have on hand, you get 8 cans for $5 versus $2 per can at the grocery), and ¼ cup of the following: olive oil, lemon juice, fresh cilantro. Blend until smooth and then pour on top of your little lamb in the crockpot.
To the crockpot, add everything else. Throw a few bay leaves in too (I used 2.5, they break easily so they are mostly frail fragments but still pack a punch).
Then cook on low for 6-8 hours or high for 5 hours. The lamb will float to the top when its ready to make its debut. I ended up chopping mine into chunks as soon as it surfaced and let it cook to term from there, eventually it will be able to shred apart.
And there you have it- a hearty delicious lamb stew, in the dead of summer (at least for me it was Summer when I made/published this). Luckily, it freezes well and Fall is a hop, skip, and a jump away. I like how the spice blend was not overpowering, so if your body is new to this type of cuisine, its a nice entry point. Cheers!
