Name: Moroccan Lamb Stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: North African
Ingredients: 2 lbs lamb shoulder (cut into 1.5-inch cubes); 3 tbsp olive oil; 2 large onions (chopped); 4 garlic cloves (minced); 2 tbsp fresh ginger (grated); 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground cinnamon; 1 tsp paprika (sweet or smoked); 0.5 tsp turmeric; 0.25 tsp cayenne pepper (adjust to taste); 2 tbsp tomato paste; 1 can diced tomatoes (14.5 oz); 3 cups beef or chicken broth; 1 cup dried apricots (halved); 1 can chickpeas (15 oz, drained and rinsed); 2 large carrots (cut into chunks); 2 medium sweet potatoes (cut into 1-inch cubes); 1 preserved lemon (rinsed and chopped or zest of 1 lemon); 0.5 cup green olives (pitted); 0.25 cup fresh cilantro (chopped); 0.25 cup fresh mint (chopped); Salt and pepper (to taste)

Moroccan Lamb Stew

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Moroccan Lamb Stew is a hearty and aromatic dish that will warm your heart and soul. This recipe features tender lamb shoulder slow-cooked with a blend of North African spices, sweet dried apricots, and vibrant vegetables like carrots and sweet potatoes. Perfect for cozy family dinners or special gatherings, this stew brings together rich flavors that transport you to exotic locales. Serve it over fluffy couscous or with crusty bread to soak up the delicious sauce, making every bite a delightful experience.

Author: Evelyn Avery
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: Approximately 6 servings 1x
Category: Main
Method: Slow Cooking
Cuisine: North African

Ingredients

Scale

2 lbs lamb shoulder (cut into 1.5-inch cubes)
3 tbsp olive oil
2 large onions (chopped)
4 garlic cloves (minced)
2 tbsp fresh ginger (grated)
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
1 tsp paprika (sweet or smoked)
0.5 tsp turmeric
0.25 tsp cayenne pepper (adjust to taste)
2 tbsp tomato paste
1 can diced tomatoes (14.5 oz)
3 cups beef or chicken broth
1 cup dried apricots (halved)
1 can chickpeas (15 oz, drained and rinsed)
2 large carrots (cut into chunks)
2 medium sweet potatoes (cut into 1-inch cubes)
1 preserved lemon (rinsed and chopped or zest of 1 lemon)
0.5 cup green olives (pitted)
0.25 cup fresh cilantro (chopped)
0.25 cup fresh mint (chopped)
Salt and pepper (to taste)

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Instructions

1. Season lamb with salt and pepper. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat and brown the lamb in batches for about 6–8 minutes per batch.
2. Remove lamb and sauté onions in the same pot until translucent, about 5 minutes. Add garlic and ginger; cook for an additional minute.
3. Stir in spices and toast for about 30 seconds before mixing in the tomato paste.
4. Add diced tomatoes and broth; return browned lamb to the pot.
5. Bring to a boil, then reduce heat to low and simmer covered for 1 hour.
6. Add carrots, sweet potatoes, and apricots; continue simmering for another 30–40 minutes until tender.
7. Stir in chickpeas, olives, and preserved lemon during the last few minutes of cooking.
8. Simmer uncovered for another 10–15 minutes to deepen flavors before stirring in fresh herbs.

Nutrition

Serving Size: 1 cup (240g)
Calories: 360
Sugar: 15g
Sodium: 850mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 8g
Protein: 24g
Cholesterol: 90mg

Find it online: https://epichistorian.com/moroccan-lamb-stew-recipe/