Ras El Hanout Stewed Lamb
Bring a taste of North Africa to your table with this aromatic Ras El Hanout Stewed Lamb. This hearty one-pot meal features tender chunks of lamb simmered to perfection in a rich, spiced broth infused with the bold and complex notes of Ras El Hanout, a traditional Moroccan spice blend. Sweet dried apricots and earthy chickpeas complement the savory depth of tomatoes, garlic, and caramelized onions, while a hint of cinnamon adds warmth to every bite. With just 20 minutes of prep and a slow simmer that unlocks incredible flavors, this stew is perfect for family dinners or special occasions. Serve it over fluffy couscous or with warm flatbread for a complete, satisfying meal. Rich in spices and bursting with flavor, this dish will transport your taste buds straight to the vibrant markets of Morocco.
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Recipe Information
Ingredients
- 2 pounds boneless lamb shoulder, cut into 1.5-inch chunks
- 2 tablespoons Ras El Hanout spice blend
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 0.5 teaspoon ground cinnamon
- 14 ounces diced tomatoes (canned)
- 3 cups chicken or beef broth
- 8 dried apricots, halved
- 1 cup chickpeas (canned), drained and rinsed
- 2 medium carrots, peeled and cut into thin rounds
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the lamb chunks with 1 tablespoon of Ras El Hanout, salt, and pepper. Toss to coat evenly.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches, about 2-3 minutes per side, to develop a deep crust. Remove and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the onions until softened and golden, about 5-7 minutes. Add the garlic, remaining Ras El Hanout, and cinnamon, stirring for 1 minute until fragrant.
Deglaze the pot by adding the canned diced tomatoes, scraping up any browned bits from the bottom of the pot. Cook for 2-3 minutes.
Return the lamb to the pot along with the broth. Bring to a boil, then reduce the heat to a low simmer.
Add the carrots and dried apricots. Stir to combine, cover the pot, and let it cook for 1.5 to 2 hours, stirring occasionally, until the lamb is tender.
About 20 minutes before serving, stir in the chickpeas. Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with chopped fresh cilantro before serving. Enjoy with couscous, flatbread, or rice on the side.
Nutrition Facts
Calories |
1409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1554 mg | 68% | |
| Total Carbohydrate | 187.7 g | 68% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 146.6 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 10.7 mg | 60% | |
| Potassium | 3387 mg | 72% | |
*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.
