Moroccan Lamb Stew
Dive into the hearty warmth of Moroccan Lamb Stew, a dish bursting with bold spices and rich flavors that transport your taste buds straight to North Africa. Tender chunks of boneless lamb shoulder are slow-simmered with sweet potatoes, carrots, and chickpeas in a fragrant medley of cinnamon, cumin, turmeric, and harissa paste. Sweet dried apricots bring a subtle pop of sweetness to balance the savory notes, while fresh cilantro adds a vibrant finish. This comforting one-pot meal, ready in just over 90 minutes, is perfect for cozy dinners or special gatherings. Serve it with fluffy couscous or crusty bread to soak up every drop of the flavorful sauce. Packed with protein, warming spices, and wholesome ingredients, this Moroccan-inspired stew is a must-try for anyone seeking a delicious blend of sweet, savory, and spicy in one comforting bowl.
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Recipe Information
Ingredients
- 1.5 pounds boneless lamb shoulder
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 garlic cloves
- 3 medium carrots
- 2 medium sweet potatoes
- 1 14-ounce can diced tomatoes
- 1 15-ounce can chickpeas
- 3 cups chicken or beef stock
- 1 teaspoon ground cinnamon
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 2 tablespoons harissa paste
- 1 cup dried apricots
- 0.5 cup fresh cilantro
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
Instructions
Cut the lamb shoulder into 1.5-inch cubes, trimming off excess fat.
In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat.
Season the lamb pieces with 1 teaspoon of salt and sear them in batches until browned on all sides. Remove and set aside.
Reduce the heat to medium and add the diced onion to the pot. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Stir in the carrots (sliced into rounds) and sweet potatoes (cut into chunks), cooking for 3-4 minutes.
Return the lamb to the pot. Add the diced tomatoes, chickpeas (drained and rinsed), and stock. Stir to combine.
Mix in the cinnamon, cumin, coriander, turmeric, and harissa paste. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer for 60 minutes, stirring occasionally, until the lamb is tender and the vegetables are cooked through.
Add the dried apricots and continue simmering uncovered for 10-15 minutes, allowing the sauce to thicken slightly.
Season with the remaining 0.5 teaspoon of salt and black pepper to taste.
Serve the stew hot, garnished with fresh chopped cilantro. Pair with couscous or crusty bread for a complete meal.
Nutrition Facts
Calories |
3433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.8 g | 236% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 7760 mg | 337% | |
| Total Carbohydrate | 285.7 g | 104% | |
| Dietary Fiber | 67.3 g | 240% | |
| Total Sugars | 95.9 g | ||
| Protein | 182.4 g | 365% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 790 mg | 61% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 5901 mg | 126% | |
*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.
