Moroccan Lamb Dinner
Transport your taste buds to North Africa with this hearty and aromatic Moroccan Lamb Dinner, a celebration of bold spices, tender lamb, and vibrant vegetables. Perfectly seasoned lamb shoulder is seared and braised in a fragrant medley of cumin, coriander, cinnamon, and paprika, creating a rich, comforting stew filled with sweet potatoes, zucchini, chickpeas, and a touch of dried apricots for subtle sweetness. Paired with fluffy couscous and garnished with fresh cilantro and crunchy toasted almonds, this dish is as visually stunning as it is delicious. Ready in under two hours, it’s an exotic yet accessible dinner that’s perfect for impressing guests or savoring as a cozy family meal.
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Recipe Information
Ingredients
- 2 lbs lamb shoulder (bone-in or boneless)
- 3 tbsp olive oil
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1 tsp ground ginger
- 1.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp tomato paste
- 14 oz canned diced tomatoes
- 2 cups chicken or beef stock
- 3 carrots, peeled and cut into chunks
- 1 sweet potato, peeled and cubed
- 2 zucchini, sliced thickly
- 8 dried apricots, chopped
- 15 oz chickpeas, drained and rinsed
- 1.5 cups couscous
- 1.5 cups water or stock (for couscous)
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.25 cup toasted almonds, sliced (optional garnish)
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the lamb shoulder with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Sear the lamb on all sides until golden brown, about 4-5 minutes per side, then transfer to a plate.
Lower the heat to medium. Add the remaining 1 tablespoon of olive oil and sauté the onions until softened, about 5 minutes.
Add the garlic, cumin, coriander, cinnamon, paprika, and ginger. Stir until fragrant, about 1-2 minutes.
Stir in the tomato paste and cook for 2 more minutes to deepen the flavor.
Add the diced tomatoes, chicken or beef stock, carrots, and sweet potato. Stir to combine.
Return the lamb to the pot, cover, and bring to a gentle simmer. Reduce the heat to low and cook for 60 minutes, turning the lamb occasionally.
After 60 minutes, add the zucchini, dried apricots, and chickpeas. Cook for an additional 20-30 minutes, or until the lamb is tender and falling off the bone.
While the lamb simmers, prepare the couscous according to package instructions, using water or stock for extra flavor.
When ready to serve, fluff the couscous with a fork and plate alongside the Moroccan lamb and vegetables. Spoon some of the sauce over the couscous.
Garnish with fresh cilantro and toasted almonds, if desired. Serve warm and enjoy.
Nutrition Facts
Calories |
6900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.9 g | 346% | |
| Saturated Fat | 85.6 g | 428% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 9152 mg | 398% | |
| Total Carbohydrate | 942.5 g | 343% | |
| Dietary Fiber | 146.1 g | 522% | |
| Total Sugars | 620.4 g | ||
| Protein | 263.6 g | 527% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1347 mg | 104% | |
| Iron | 62.4 mg | 347% | |
| Potassium | 17044 mg | 363% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
