Moroccan-Lamb-Stew
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Moroccan Lamb Stew

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Makes: 6 servings
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All You Need

  • 1 lb (500 g) cubed lamb shoulder
  • 1 tbsp (15 mL) olive oil
  • 1 cup (250 mL) each diced carrot, celery and onion
  • 1 tbsp (15 mL) Club House Prepared Minced Garlic
  • 4 tbsp (60 mL) Club House Roasted Cumin & Mint One Step Seasoning
  • 1 package (25 g) Club House 25% Less Salt Brown Gravy Mix
  • 1 cup (250 mL) Kitchen Basics No Salt Added Chicken Cooking Stock
  • 1 can (796 mL) each no salt added diced tomato with juice and crushed tomato
  • 1 cup (250 mL) water

Instructions

  1. In large skillet, over high heat, heat olive oil and sauté lamb until lightly browned on each side.

  2. Reduce heat to medium; sauté the onions, carrots and celery for 2 minutes.

  3. Add garlic and Club House Roasted Cumin & Mint One Step Seasoning.

  4. Add gravy mix, chicken stock, tomatoes and water.

  5. Bring to a boil; reduce heat and simmer for 45 minutes or until lamb is tender.

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