Moroccan Lamb Stew

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Moroccan Lamb Stew: A Culinary Journey to North Africa

Discover the vibrant flavors of Morocco with our authentic Moroccan Lamb Stew. This hearty and aromatic dish is a symphony of tender lamb, sweet vegetables, and warming spices, simmered to perfection in a rich and flavorful broth.

Our Moroccan Lamb Stew begins with succulent pieces of lamb, browned to seal in their natural juices. We then add a medley of vegetables, including sweet potatoes, carrots, and chickpeas, creating a beautiful tapestry of colors and textures. The magic truly happens with our carefully curated blend of Moroccan spices, featuring cumin, ginger, turmeric, cinnamon, and a touch of saffron.

These spices infuse the stew with their distinctive aromas and earthy warmth, transporting you to the bustling souks of Marrakech. The stew simmers slowly, allowing the lamb to become incredibly tender and the vegetables to absorb the complex flavors of the broth. The result is a dish that is both comforting and exotic, a perfect balance of sweet, savory, and spicy notes.

Traditionally served with fluffy couscous or crusty bread, our Moroccan Lamb Stew is a complete and satisfying meal. Garnish with fresh cilantro and a squeeze of lemon juice to brighten the flavors. Whether you’re looking for a cozy weeknight dinner or a show-stopping dish to impress your guests, our Moroccan Lamb Stew is sure to delight.

Experience the taste of Morocco with every spoonful. This isn’t just a stew; it’s a culinary adventure.

Moroccan Lamb Stew Ingredients

Ras El Hanout1 tsp ground cumin1 tsp ground ginger1 tsp cayenne1 tsp ground allspice1/2 tsp ground cinnamon1/2 tsp ground coriander1/4 tsp ground fennel1/4 tsp ground turmeric1/4 tsp ground cloves1/4 tsp smoked paprika1&1/2 tsp ground black pepperLamb Stew2 tbsp olive oil1&1/2 kg lamb part of choice (I used ribs & removed the bones when meat became super tender)1 cinnamon stick2 bay leaves2 cups onion (diced)5 cloves garlic (minced)1 tsp ginger (minced)2&1/2 tbsp ras el hanout3 cups tomatoes (diced)3 tbsp tomato paste5 cups water3 carrots (cubed)3 potatoes (cubed)1 cup chickpeas (cooked)1/2 cup dried apricots (diced)2 tsp salt (to taste)1/2 tsp ground black pepper (to taste)

Steps

In a large pot on high heat, brown lamb pieces (in batches if needed), remove & set aside.Into the same pot used earlier, add cinnamon, bay leaves, onion, garlic & ginger, cook till onion turns translucent.Add ras el hanout, cook for 2 mins, add both tomatoes & cook for 5 mins.Add water & seared lamb, stir & bring to a boil.Lower heat to medium, cover & simmer for 90-120 mins (stirring occasionally)Add carrots & potatoes, cook for 15 mins, add chickpeas, apricot, salt & pepper.Stir, cook for 15 mins & taste to adjust seasoning.Garnish with lemon wedges, olives, chopped parsley & serve with couscous or other carbs of choice.