In my pre-solar cooking days I almost never made stew. Most nights I threw dinner together at the last minute and stews don’t lend themselves to that style of cooking. But times have changed and now whenever I see a good piece of stew meat I snatch it up, knowing that a scrumptious, sun-infused dinner is in my near future. To make things even better, there is a local market that marks its meats down as much as fifty percent on the morning of the sell by date and since is seems most shoppers don’t know how to prepare them, the best cuts for stews often wind up in the bargain section.

Sun Oven Moroccan Lamb Stew


1 tablespoon olive oil

1 pound boneless lamb shoulder, cut into chunks

3 cloves garlic, minced

2 teaspoons ground cumin

1 1/2 teaspoons paprika

1 teaspoon ground coriander

3/4 teaspoon salt

1/8 teaspoon cayenne

1 large onion, chopped

2 carrots, cut into 1-inch chunks

2 large tomatoes, cut into 1-inch chunks

1 pound peeled butternut squash, cut into 1-inch chunks

3/4 cup reduced-sodium chicken broth (or homemade)

1/2 cup frozen peas

1/4 cup pitted olives (black or green)

1 tablespoon fresh lemon juice


Set Global Sun Oven out to preheat

Heat oil in a large dutch oven over medium-high heat. Add lamb and cook, turning occasionally, until browned; about 6 minutes. Remove from heat and stir in the garlic, cumin, paprika, coriander, salt, and cayenne. Using a slotted spoon transfer lamb and spice mixture to a plate. Place the onion and carrots in the dutch oven. Return the lamb mixture with any juices to the dutch oven on top of the carrots and onions. Place the squash and tomatoes on top of the lamb. Pour the broth over the lamb and vegetables. Cover and cook in GSO until the lamb is fork tender; 3 to 4 hours.

About 20 minutes before you’re ready to eat, gently stir in the peas, olives, and lemon juice and leave the stew in the GSO until heated through.

Serve with couscous

Makes 4 servings

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