Make-Ahead Moroccan Lamb Stew Recipe

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the lamb pieces and brown them on all sides. Remove from the pot and set aside.

In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.

Add the ground cumin, coriander, ginger, cinnamon, and cayenne pepper to the pot. Cook for another 2 minutes to toast the spices.

Return the browned lamb to the pot and stir to coat it with the spices.

Add the diced tomatoes and vegetable broth to the pot. Bring to a simmer.

Reduce the heat to low, cover the pot, and let it simmer for about 2 hours, or until the lamb is tender and the flavors have developed.

Remove from heat and stir in the chopped fresh cilantro and parsley. Season with salt and pepper, to taste.

Let the stew cool completely before transferring it to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months.

To serve, reheat the stew in a pot over medium heat until heated through. Serve hot with couscous or bread.