Moroccan Lamb Stew

why make this recipe

This Moroccan lamb stew is warm, full of spice, and easy to make. It brings sweet apricots and hearty chickpeas together with tender lamb. The stew fills your home with a nice smell and makes good leftovers.

introduction

The stew uses simple steps and long slow cooking. It makes a rich sauce that soaks into couscous. If you want a related savory snack with the same spice feel, see the recipe for Moroccan spiced chicken pastries for ideas on matching flavors.

how to make Moroccan Lamb Stew

Start by cooking the onion and garlic in oil until soft. Brown the lamb pieces well so they get color. Add the spices and mix so the meat is coated. Pour in the broth and add chickpeas, apricots, and tomatoes. Cover and cook slowly until the lamb is very tender. Finish with fresh cilantro and serve over couscous.

Ingredients :

• 2 lbs lamb shoulder, cut into chunks
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup chicken or beef broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup dried apricots, chopped
• 1 cup diced tomatoes
• Fresh cilantro, for garnish
• Couscous, for serving

Directions :

1. In a large tagine or heavy pot, heat the olive oil over medium heat. Add the onions and garlic, sautéing until soft.
2. Add the lamb chunks and brown on all sides.
3. Stir in the spices (cumin, coriander, cinnamon, ginger, paprika), salt, and pepper, mixing well.
4. Pour in the broth, and add the chickpeas, dried apricots, and diced tomatoes.
5. Cover and simmer on low heat for about 2-3 hours, or until the lamb is tender.
6. Serve the tagine over fluffy couscous and garnish with fresh cilantro.

how to serve Moroccan Lamb Stew

Serve the stew hot over couscous. Spoon the sauce and fruit over the grains. Add chopped fresh cilantro on top. Offer yogurt or a simple salad on the side if you like.

how to store Moroccan Lamb Stew

Cool the stew to room temperature. Put it in an airtight container and refrigerate for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating on low heat.

tips to make Moroccan Lamb Stew

• Brown the lamb well for better flavor. Do not crowd the pot.
• Use low heat and cook slowly so the meat becomes tender.
• Taste the sauce near the end and add salt if needed.
• For a quick meal, use a pressure cooker to cut cooking time.
• For a matching snack or side idea that shares the same spice mix, check the Moroccan spiced chicken pastries recipe.

variation (if any)

• Use beef chuck instead of lamb if you prefer.
• Add chopped carrots or potatoes for more vegetables.
• Replace apricots with raisins or prunes for a different sweet note.
• Make it spicier by adding a pinch of cayenne or harissa.

FAQs

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Moroccan Lamb Stew

This warm Moroccan lamb stew features tender lamb, sweet apricots, and hearty chickpeas, all simmered in a rich sauce perfect for serving over couscous.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Course Dinner, Main Course

Cuisine Moroccan

Servings 6 servings

Calories 450 kcal

Ingredients

  

Main ingredients

• 2 lbs lamb shoulder, cut into chunks Use bone-in for extra flavor if desired.
• 2 tablespoons olive oil
• 1 onion chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 1 cup chicken or beef broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup dried apricots, chopped Can substitute with raisins or prunes if preferred.
• 1 cup diced tomatoes
• Fresh cilantro for garnish
• Couscous for serving Can substitute with gluten-free options.

Instructions

 

Preparation

• In a large tagine or heavy pot, heat the olive oil over medium heat. Add the onions and garlic, sautéing until soft.
• Add the lamb chunks and brown on all sides.
• Stir in the spices (cumin, coriander, cinnamon, ginger, paprika), salt, and pepper, mixing well.
• Pour in the broth, and add the chickpeas, dried apricots, and diced tomatoes.

Cooking

• Cover and simmer on low heat for about 2-3 hours, or until the lamb is tender.

Serving

• Serve the tagine over fluffy couscous and garnish with fresh cilantro.

Notes

Brown the lamb well for better flavor. Use low heat and cook slowly for tender meat. For a quicker meal, consider using a pressure cooker to cut cooking time.

Keyword Comfort Food, Hearty Meal, Lamb Recipe, Moroccan Lamb Stew, Stew Recipe