Msouki Recipe (Sephardic Spring Lamb Stew with Vegetables)
Here’s a recipe for Msouki, which is a Sephardic Spring Lamb Stew with Vegetables:
- 2 pounds boneless lamb shoulder or leg, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and cut into 1-inch pieces
- 2 zucchini, cut into 1-inch pieces
- 1 bell pepper, seeded and cut into 1-inch pieces
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dried apricots, halved
- 1/2 cup golden raisins
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh parsley
- 4 cups chicken or vegetable broth
- Lemon wedges, for serving
- Heat the olive oil over medium heat in a large Dutch oven or heavy-bottomed pot. Add the chopped onion and minced garlic, and cook until softened about 5 minutes.
- Add the cubed lamb to the pot, and cook until browned on all sides, about 5 minutes. Remove the lamb from the pot and set aside.
- Add the carrots, zucchini, and bell pepper to the pot, and cook for 3-4 minutes, until slightly softened.
- Add the ground cumin, paprika, turmeric, cinnamon, ginger, salt, and black pepper to the pot, and cook for 1-2 minutes, until fragrant.
- Return the lamb to the pot, and add the dried apricots, golden raisins, cilantro, parsley, and chicken or vegetable broth. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 1 hour, stirring occasionally.
- Uncover the pot, and continue to simmer for 30 minutes until the lamb is tender and the vegetables are cooked through.
- Taste and adjust seasoning as needed. Serve hot with lemon wedges for squeezing over the stew.
Enjoy your delicious Sephardic Spring Lamb Stew with Vegetables (Msouki)!