Kosher Veal Shoulder Moroccan Stew

Chef Randy’s Moroccan Veal Stew

Chef Randy’s kosher veal shoulder Moroccan stew combines tender veal cubes with aromatic spices, chickpeas, and fresh herbs for a dish that’s as warming as it is flavorful. Perfect for cool nights or festive gatherings.

Servings: 6

Prep Time: 20 minutes

Cook Time: 70 minutes

Total Time: 90 minutes

Cuisine & Diet

Cuisine Type: Moroccan, Middle Eastern

Diet Tags: Kosher, Dairy-Free, Gluten-Free

Ingredients

• 1 Prairie Street Kosher Veal Shoulder, cut into one-inch cubes
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 tablespoon ground cardamom
• 1 tablespoon ground cinnamon
• 2 tablespoons vegan pareve butter
• 1 medium white onion, diced
• 2 tablespoons tomato paste
• 4 cups water
• 1 head garlic, top removed, skins remaining
• 2 carrots, medium diced
• 1 can chickpeas, drained and rinsed
• 1 cup fresh cilantro, roughly chopped
• 2 cups spinach
• 1 lemon, freshly juiced
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper

Instructions

1. Dice veal shoulder into one-inch cubes of uniform size.
2. Mix paprika, cumin, cardamom, cinnamon, black pepper, and kosher salt. Sprinkle half over veal; reserve half for later.
3. In a large sauté pan over medium-high heat, melt pareve butter and caramelize onion.
4. Add tomato paste; cook with onions, stirring to prevent burning.
5. Add water, stirring to lift browned bits from pan.
6. Add veal cubes and remaining spice blend; stir to coat.
7. Place whole garlic head, cut side down, into the stew. Cover and cook over low heat for 45 minutes.
8. Add carrots and chickpeas; cover and cook an additional 25 minutes.
9. Remove garlic head, squeeze out cooked cloves, and discard skins.
10. Stir in cilantro, spinach, and lemon juice. Serve hot.

Chef’s Tips

• Keep veal cubes uniform for even cooking.
• Squeeze the roasted garlic into the stew for deep, sweet flavor.
• Serve with crusty bread or over couscous to soak up the broth.

Storage & Reheating

Refrigerate in airtight container for up to 3 days. Reheat gently on stovetop; add a splash of water or broth if needed.

Frequently Asked Questions

Can I make this stew in a slow cooker?

Yes, brown the veal and onions first, then transfer to a slow cooker and cook on low for 6–7 hours.

What can I use instead of veal shoulder?

Lamb shoulder or beef chuck work well with the same cooking method and spices.

Can I make this stew ahead of time?

Yes, Moroccan stew flavors deepen overnight, making it even better the next day.

Nutrition Information

Calories: ~420 per serving

Macros: Protein: 38g, Carbs: 22g, Fat: 20g