Moroccan Spiced Lamb
Transport your taste buds to the vibrant streets of Marrakech with this Moroccan Spiced Lamb, a tantalizing fusion of bold spices and succulent meat. This hearty dish features tender chunks of boneless lamb shoulder, slow-simmered in a fragrant blend of cumin, coriander, cinnamon, and ginger, enhanced by the sweetness of dried apricots and the earthiness of chickpeas. Perfect for cozy dinners or festive gatherings, the recipe showcases the magic of layering flavors, starting with a spice-dusted lamb sear and finishing with a rich tomato-based broth infused with fresh herbs like cilantro and mint. Served over fluffy couscous or warm flatbread, this one-pot wonder is as comforting as it is exotic, delivering a true taste of Moroccan cuisine.
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Recipe Information
Ingredients
- 1 kg boneless lamb shoulder
- 3 tbsp olive oil
- 1 large onion
- 4 garlic cloves
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1 tsp ground ginger
- 0.5 tsp turmeric powder
- 0.25 tsp cayenne pepper (optional)
- 2 tbsp tomato paste
- 500 ml chicken or beef broth
- 150 g dried apricots
- 400 g chickpeas (cooked or canned)
- 2 tbsp fresh cilantro
- 2 tbsp fresh mint
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Trim excess fat from the lamb shoulder and cut it into 2-inch chunks. Pat the lamb dry with paper towels.
In a large mixing bowl, combine salt, black pepper, ground cumin, coriander, cinnamon, paprika, ginger, turmeric, and cayenne pepper (if using). Rub the spice mixture all over the lamb pieces, ensuring each piece is evenly coated.
Heat 2 tablespoons of olive oil in a large, heavy-based pot or Dutch oven over medium-high heat. Sear the lamb chunks in batches until browned on all sides. Remove the lamb from the pot and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Stir in the chopped onion and garlic, cooking until softened and fragrant, about 3-5 minutes.
Add the tomato paste to the pot and stir well, letting it cook for 1-2 minutes to develop its flavor.
Pour in the broth and deglaze the pot, scraping up any browned bits from the bottom. Bring the mixture to a simmer.
Return the seared lamb to the pot, along with the dried apricots. Cover the pot and reduce the heat to low. Let the lamb simmer gently for 1.5 to 2 hours, stirring occasionally, until the meat is tender and the flavors have melded together.
During the last 20 minutes of cooking, stir in the cooked chickpeas. Adjust the seasoning with additional salt and pepper, if needed.
Once the lamb is tender and the sauce has thickened, garnish with freshly chopped cilantro and mint.
Serve warm with steamed couscous, rice, or flatbread.
Nutrition Facts
Calories |
1019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1340 mg | 58% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 12.5 g | 44% | |
| Total Sugars | 27.9 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 176 mg | 14% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1527 mg | 32% | |
*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.
