Easy Moroccan Lamb Stew Recipe
Ingredients
- Private Reserve Greek Extra Virgin Olive Oil
- 1 large yellow onion
chopped
- 3 carrots
cubed
- 6 Yukon gold potatoes
peeled, cubed, or any small potatoes
- Kosher salt and pepper
- 2.5 lb boneless leg of American lamb
fat trimmed, cut into cubes, Or American lamb shoulder, bones removed, fat-trimmed
- 3 large garlic cloves
roughly chopped
- ½ cup dried apricots
- 1 cinnamon stick
- 1 bay leaf
- 1 ½ tsp ground allspice
- 1 1/2 tsp ras el hanout Moroccan spice blend
find it here
- ½ tsp ground ginger
- 6 plum tomatoes from a can
cut in halves
- 2 ½ cups low-sodium beef broth
- 1 15-oz can chickpeas
Directions
- 1
In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
- 2
In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
- 3
In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
- 4
Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
- 5
Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
- 6
Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.
- 7
Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.
- 8
A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!
Easy Moroccan Lamb Stew Recipe
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About this Recipe
Craving a deeply comforting meal that transports you to Moroccan souks with every bite? This Easy Moroccan Lamb Stew recipe delivers fall-apart tender lamb and rich, aromatic flavors perfect for a satisfying dinner. What sets this lamb stew apart is its incredible depth of flavor, marrying succulent braised lamb with a generous medley of vegetables, chickpeas, and a harmonious blend of warm Moroccan spices. You'll love the versatility of preparing this hearty dish in either your crock pot or pressure cooker, ensuring tender results with minimal fuss. Prepare for a wonderfully aromatic experience as your kitchen fills with the scent of cinnamon, ginger, and ras el hanout. Each spoonful offers meltingly tender lamb, soft Yukon gold potatoes, carrots, and the sweetness of dried apricots, all swimming in a savory, spiced broth. The chickpeas add a satisfying texture, making this a truly robust and fulfilling meal that feels both exotic and deeply comforting. For the lamb, you can confidently use either a boneless leg of American lamb or American lamb shoulder, trimmed of fat and cubed, both yielding beautifully tender results. If you prefer a milder flavor, you can slightly reduce the amounts of ground allspice or ras el hanout, or increase them for a bolder spice profile. Feel free to incorporate additional hearty vegetables if you wish to further boost the "loads of veggies" mentioned. This nourishing Moroccan lamb stew is ideal for a cozy family dinner on a chilly evening. Serve it simply with some warm crusty bread to soak up every last bit of the flavorful sauce.