One Pot Moroccan Lamb
Transport your taste buds to North Africa with this aromatic and hearty One Pot Moroccan Lamb. Packed with tender lamb shoulder, vibrant root vegetables like carrots and sweet potatoes, and a medley of warm spices—cumin, cinnamon, turmeric, and paprika—this dish is a symphony of flavors in every bite. Sweet, chewy dried apricots and protein-rich chickpeas add texture and depth, while the simmering process infuses the dish with unmatched richness. All prepared in a single pot for easy cleanup, this slow-cooked masterpiece is perfect for cozy dinners or special occasions. Serve it over fluffy couscous, rice, or alongside warm flatbread for a complete meal that’s as comforting as it is exotic. Whether you're a fan of Moroccan cuisine or looking to try something new, this one-pot recipe is sure to delight!
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Recipe Information
Ingredients
- 1.5 pounds lamb shoulder, boneless, cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoons turmeric powder
- 0.25 teaspoon cayenne pepper
- 3 cups chicken stock
- 2 tablespoons tomato paste
- 3 medium carrots, peeled and cut into 1-inch chunks
- 2 medium sweet potatoes, peeled and cut into 1-inch chunks
- 0.5 cup dried apricots, roughly chopped
- 1 15-ounce can chickpeas, drained and rinsed
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the lamb pieces with salt and black pepper. Sear the lamb in batches until browned on all sides, about 2-3 minutes per side. Remove the lamb and set aside.
In the same pot, reduce the heat to medium and add the chopped onion. Sauté until softened, about 5 minutes.
Add the minced garlic, ground cumin, ground coriander, ground cinnamon, paprika, turmeric powder, and cayenne pepper. Stir constantly for 1 minute until fragrant.
Stir in the tomato paste and cook for 2 minutes, coating the onion and spices.
Return the browned lamb to the pot along with the chicken stock. Bring to a gentle simmer over medium heat.
Reduce the heat to low, cover the pot, and simmer for 45 minutes, stirring occasionally.
Add the carrots, sweet potatoes, and dried apricots to the pot. Stir well to combine.
Cover again and cook for another 45 minutes, or until the lamb and vegetables are tender.
Add the chickpeas to the pot and stir to heat through, about 5 minutes.
Taste and adjust seasonings with additional salt or pepper, if desired.
Remove from heat and garnish with chopped fresh cilantro, if using.
Serve hot with couscous, rice, or flatbread.
Nutrition Facts
Calories |
3874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.3 g | 268% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 5343 mg | 232% | |
| Total Carbohydrate | 277.8 g | 101% | |
| Dietary Fiber | 59.7 g | 213% | |
| Total Sugars | 103.0 g | ||
| Protein | 225.9 g | 452% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 666 mg | 51% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 6015 mg | 128% | |
*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.
