Slow Braised Red Wine Lamb Stew with Moroccan Spices is fragrant and hearty. Elegant comfort food, perfect for a special occasion.| homemadeandyummy.com

Slow Braised Red Wine Lamb Stew with Moroccan Spices

Course: Gluten Free, Main Course
Cuisine: Canadian, Moroccan
Keyword: Cooking With Wine
Prep Time: 30 minutes
Cook Time: 2 hours 5 minutes
Total Time: 2 hours 35 minutes
Servings: 6 people
Author: Gloria | Homemade & Yummy
Slow Braised Red Wine Lamb Stew with Moroccan Spices is fragrant and hearty. Elegant comfort food, perfect for a special occasion.
Print Recipe

Ingredients

  • 2 pounds leg of lamb (trimmed and cut into 1 1/2" chunks)
  • 2 tbsp cooking oil (your choice)
  • 1 medium onion (diced)
  • 2 cloves garlic (chopped)
  • 1 cup dry red wine
  • 2 pounds potatoes (peeled and cubed)
  • 8 ounces baby carrots (diagonally cut)
  • 1 cup peas (fresh or frozen)
  • 1 can diced tomatoes (28 ounces)
  • 2 tsp Alhambra Merguez seasoning
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 cups water
  • 1/4 cup all purpose flour

Instructions

  • Preheat oven to 300º F.
    I used a cast iron dutch oven to cook the entire stew in from start to finish. You may choose to use a frying pan and casserole dish.
  • Heat the dutch oven over med-high heat (or your frying pan) and 1 tbsp of oil.
  • Add the lamb (in a couple of batches) and brown on all sides. Transfer to a bowl and set aside. This should take about 10 minutes.
  • When all the meat is done, add the remaining oil to the pot. Add the onions and cook for 5 minutes.
  • Add the garlic and cook for 1 minute.
  • Add the salt, pepper and Merguez seasoning to the pot and mix well.
  • Stir in the flour, mix well, and cook for 30 seconds.
  • Whisk in the wine.  Be sure to scrape up any brown bits, and smooth out any lumps from the flour. Cook for about 2 minutes, just to cook out some of the alcohol.
  • Add the water, tomatoes (and juice) and bring to a boil. Stir to make sure there are no lumps.
  • Add the lamb, mix, cover and place in the oven for 1 hour.
  • Remove from oven and add the carrots and potatoes. Cover and return to oven. Cook for 45 minutes.
  • Remove from oven and add the peas. Cover and return to oven. Cook for 30 minutes, or until veggies are nice and tender.
  • Pour some wine, slice some bread....get ready to eat!!
  • Ladle stew into bowls.
    ENJOY!!

Notes

This is perfect for any night of the week. Leftovers are amazing!!
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