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Dunham Cellars LLC

Moroccan Lamb Stew

Joanne Dunham, Founder

¾ tsp salt
½ ysp ground black pepper
½ tsp ground cinnamon
¼ tsp ground allspice
2 lbs lamb stew meat
2 tbsp olive oil
2 cups chopped onions
3 garlic cloves, minced
1 ½ tbsp fresh ginger, peeled and minced
2 large oranges (blood oranges preferred)
1 15oz can chickpeas, rinsed
¼ cup chopped fresh parsley
1 tbsp honey


  1. Mix salt, pepper, cinnamon and allspice in medium bowl. Add lamb and toss to coat with spice mixture. Heat oil in heavy large pot over medium-high heat.
  2. Working in batches, add lamb to pot and sauté until brown on all sides, (about 4 minutes per batch).
  3. Return lamb to pot. Add onion, garlic and ginger to pot and sauté 5 minutes. Add 1 ⅓ cups water and bring to boil. Reduce heat; cover and simmer until lamb is almost tender, stirring occasionally (about 1 hour 30 minutes).
  4. Meanwhile, grate peel from oranges and reserve. Cut all remaining peel and white pith from oranges and discard. Coarsely chop oranges. Add oranges, grated peel and chickpeas to lamb.
  5. Cover and simmer until lamb is very tender (about 20 minutes longer). Stir in parsley and honey and serve with rice or couscous.



Pairs with our Red Bends & Family Recipes 3-Pack

2018 Trutina

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