Description
Slow-cooked Moroccan Lamb Stew! Tender lamb, sweet apricots, and aromatic spices create a comforting, flavorful dish. Serve with couscous for a complete meal.
Ingredients
This delicious Moroccan lamb stew serves 6-8 people. Here’s everything you need:
For the meat and base:
- 2½ pounds boneless lamb shoulder, cut into 1-inch cubes
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, chopped
- 3 carrots, cubed
- 6 Yukon gold potatoes, peeled and cubed
The magic happens with this spice blend:
- 1½ teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
We added these ingredients to create rich flavors:
- 4 garlic cloves, minced
- 2½ cups low-sodium beef broth
- 1 cinnamon stick
- 1 bay leaf
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup dried apricots
Fresh ingredients to finish the dish:
- ¼ cup fresh parsley, chopped
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
Keep all ingredients separate until you’re ready to cook. You can mix the spice blend ahead and store it in an airtight container. Let the meat reach room temperature before cooking to get the best results.
Instructions
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Brown the Lamb:
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Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the lamb chunks with salt and pepper, then brown them in batches for 2-3 minutes per side. Remove and set aside.
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Sauté Aromatics:
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In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic, cumin, coriander, cinnamon, turmeric, paprika, and grated ginger. Stir for 1-2 minutes until fragrant.
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Simmer the Stew:
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Return the lamb to the pot. Add the diced tomatoes, stock, apricots, chickpeas, carrots, and sweet potato (if using). Stir well to combine.
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Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the flavors meld together.
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Adjust Seasoning:
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Taste and adjust seasoning with salt and pepper as needed.
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Serve:
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Ladle the stew into bowls and garnish with fresh cilantro. Serve with fluffy couscous on the side.
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- Prep Time: 20 minutes
- Cook Time: 2 hours