Moroccan Lamb or Beef
Dive into the vibrant and aromatic world of North African cuisine with this Moroccan Lamb or Beef recipe. Tender cubes of lamb or beef are simmered to perfection in a flavorful blend of warm spices like cinnamon, cumin, turmeric, and ginger, enriched by the subtle sweetness of honey and dried apricots. The dish is brought to life with the tang of crushed tomatoes, the crunch of toasted slivered almonds, and a fresh pop of cilantro or parsley as garnish. Perfectly balanced between savory and sweet, this one-pot wonder pairs beautifully with fluffy couscous, fragrant rice, or warm flatbreads, making it a show-stopping meal for any occasion. With easy-to-follow steps and the irresistible allure of Moroccan-inspired spices, this recipe is guaranteed to transport your taste buds to an exotic culinary escape.
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Recipe Information
Ingredients
- 1.5 lbs lamb or beef (boneless, cut into 2-inch cubes)
- 3 tbsp olive oil
- 1 large onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tsp ground cinnamon
- 2 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 2 tsp paprika
- 0.5 tsp cayenne pepper (optional, for heat)
- 2 tbsp tomato paste
- 1 cup crushed tomatoes
- 2 cups beef or chicken stock (low sodium)
- 1 tbsp honey
- 0.5 cup dried apricots (chopped)
- 0.25 cup slivered almonds (toasted)
- 0.25 cup fresh cilantro or parsley (chopped, for garnish)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Heat 2 tablespoons of olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
Season the lamb or beef cubes with salt and pepper, then brown them in batches. Make sure not to overcrowd the pot. Set browned meat aside on a plate.
In the same pot, lower the heat to medium and add 1 tablespoon of olive oil. Sauté the chopped onion until soft and translucent, about 5 minutes.
Stir in the minced garlic, ground cinnamon, cumin, ginger, turmeric, paprika, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant.
Add the tomato paste and crushed tomatoes to the pot. Stir to combine, then return the browned meat to the pot.
Pour in the beef or chicken stock and drizzle in the honey. Stir well, then bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let it cook for 60 minutes, stirring occasionally to prevent sticking.
After 60 minutes, add the chopped dried apricots to the pot. Continue cooking uncovered for an additional 20-30 minutes, or until the meat is tender and the sauce has thickened.
Taste and adjust seasoning with more salt and pepper if needed.
Serve the Moroccan lamb or beef hot, garnished with toasted slivered almonds and fresh cilantro or parsley. Pair with couscous, rice, or flatbread for a complete meal.
Nutrition Facts
Calories |
2787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.3 g | 252% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 3201 mg | 139% | |
| Total Carbohydrate | 134.8 g | 49% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 89.7 g | ||
| Protein | 144.5 g | 289% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 431 mg | 33% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 4433 mg | 94% | |
*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.
