Recipe: Moroccan Spiced Stew With Tender Lamb Shoulder
I love pairing lamb with exotic flavors because they complement each other so well. The rich spices of Moroccan cooking always make my mouth water. You’ll find an amazing depth of flavor in this stew with a meaty bone broth as the base layer with tender chunks of lamb shoulder. An abundance of spices including saffron and green peppercorns make for a dynamic flavor profile with orange zest, sweet Medjool dates and briny olives to finish it off. As is characteristic of Moroccan food, the spices are complex, savory and slightly sweet without bringing a lot of heat. If you can’t find the green peppercorns, you can definitely substitute with black. I’d reduce the amount slightly in this case, since the green ones are milder and fresher in flavor.
The Best Tasting & Most Ethically Sourced Lamb
Our lamb is raised on the North Island of New Zealand, in the incredibly beautiful foothills of Mount Ruapehu. The lambs are born and live their lives freely roaming the lush green landscape. These animals are raised by the Maori people native to New Zealand, and have been bred for generations for extraordinary taste and quality. They graze on verdant green grass rich with nutrients and are never given any type of antibiotics or growth hormones.
Why We Choose Lamb Raised In New Zealand
Lambs in New Zealand graze on some of the world’s most lush and nutrient rich pastures. The country enjoys a unique, subtropical climate that encourages animals and plants alike to flourish. New Zealand has some of the best conditions in the world for raising lamb, which might explain why their population outnumbers humans. Cultural traditions in New Zealand make it the industry standard to raise meat humanely and naturally. New Zealand lamb is grass fed throughout its life, unlike American lamb which is often grain finished to encourage larger size and higher body fat percentage. New Zealand lambs are smaller in size, because they were allowed to grow and develop the way nature intended.
- 3 pounds lamb shoulder, chopped into large chunks
- 6 cloves of garlic, peeled and smashed
- ½ cup avocado oil
- 4 teaspoons ground cumin
- 1 tablespoon fresh minced ginger (peeled)
- 1 teaspoon sea salt
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon cinnamon powder
- 2 teaspoons dried green peppercorns, crushed using a mortar and pestle or the back of a knife
- 4 cups bison bone broth
- ¼ teaspoon saffron threads
- 2 tablespoons arrowroot + 2 tablespoons water
- Zest of one orange
- 1 cup pitted Medjool dates, chopped
- ¼ cup olives, sliced in half lengthwise
- ¼ cup chopped fresh cilantro
- Marinate the lamb shoulder for a minimum of 6 hours or ideally overnight. Whisk together the avocado oil, minced ginger and garlic, cumin, sea salt, turmeric, paprika, cinnamon and crushed green peppercorns.
- Preheat the oven to 300 degrees Fahrenheit.
- Add the marinated lamb meat to a large Dutch oven. Pour the leftover marinade over top, followed by the bison bone broth. Bring to a boil over medium-high heat on the stove. Reduce the heat and simmer, uncovered. Skim any excess fat off the top of the broth and add in the saffron.
- Place the lid on the Dutch oven and bake in the preheated oven for approximately 2 hours. The lamb should be very tender. Remove the pot from the oven.
- Add in the orange zest, sliced olives and dates and stir to combine. Simmer on the stovetop for approximately 30 more minutes over medium heat.
- Mix together the arrowroot powder with an equal amount of water. Add it into the stew by the tablespoon until it reaches the desired consistency.
- Serve garnished with chopped fresh cilantro. Enjoy!
The Beck & Bulow Team Is Here To Help
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based. And if you’re a New Mexico local, be sure to check out our butcher shop!
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.