Name: Moroccan Lamb Stew
Cook time: 180 min
Total time: 180 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 0.25 cup quinoa flour; 0.5 teaspoon ground allspice; 0.25 teaspoon ground cumin; 1 teaspoon ground turmeric; 1 pound lamb shoulder (cut into 1-inch cubes); 1 tablespoon extra-virgin olive oil; 1 medium yellow onion (diced); 1 teaspoon minced fresh ginger; 2 medium cloves garlic (minced); 1 cup mixed Greek olives in seasoned oil (spicy, if desired, pitted and halved); 1 tablespoon minced preserved lemon rind; 4 cups beef stock or broth; 1 can (15-ounce) chickpeas (drained and rinsed); 1 can (15-ounce) diced tomatoes (drained); 0.5 cup white quinoa (rinsed); 0.25 cup chopped flat-leaf parsley; kosher salt and black pepper (to taste)

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Moroccan Lamb Stew — Formulation & Method | CuliNect