Moroccan Lamb Stew

Step 1

Heat the olive oil in a large pot or Dutch oven over medium-high heat and brown the lamb chunks on all sides, about 6 to 8 minutes; remove and set aside.

Step 2

Add the onion and carrots to the pot and cook for 5 minutes until softened.

Step 3

Stir in the ras el hanout and cook for 30 seconds until fragrant.

Step 4

Return the lamb to the pot along with the diced tomatoes and 2 cups water, and bring to a simmer.

Step 5

Cover and simmer over low heat for 1.5 hours, stirring occasionally, until the lamb is fork-tender.

Step 6

Add the chickpeas and cook for another 10 minutes to heat through and let the flavors meld.

Step 7

Confirm the lamb is tender enough to shred easily with a fork before serving.

Step 8

Stir in most of the cilantro, then ladle into bowls and garnish with the remainder.