Moroccan Lamb Stew Recipes

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Moroccan lamb stew image

A lovely, fragrant stew with plaited lamb for extra crispiness to complement the softer meat inside.

Provided by Jamie Oliver

Categories     Mains     Jamie's Kitchen     Dinner Party     Sunday lunch     Moroccan     Stew     Beef

Time 1h35m

Yield 4

Number Of Ingredients 19

1 bunch of fresh rosemary
10 cm piece of ginger
½ teaspoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon fennel seeds
3-4 small dried chillies
extra virgin olive oil
4 small quality lamb neck fillets
4 sweet potatoes
2 red onions
4 cloves of garlic
12 ripe plum tomatoes
1 cinnamon stick
2 bay leaves
1 handful of dried apricots
350 g couscous
red or white wine vinegar
1 big bunch of fresh coriander
4 tablespoons fat-free natural yoghurt


  • Preheat the oven to 190°C/375°F/gas 5.
  • Pick and finely chop the rosemary leaves and peel and roughly chop the ginger, then add to a pestle and mortar with the cumin, coriander, fennel seeds and dried chillies. Add a pinch of sea salt and black pepper, then pound to a paste, stirring in a couple of tablespoons of oil.
  • Pour half the marinade over the lamb, and massage well before you plait it, then put aside until needed.
  • Peel and chop the sweet potatoes into 2.5cm chunks, peel and roughly chop the onions, and peel and finely slice the garlic, then mix with the remaining marinade.
  • Heat a little oil in a large ovenproof pan or roasting tray over a medium-high heat, add the lamb and quickly brown on both sides, then remove to a plate.
  • Add the sweet potato mixture to the pan and fry for around 4 minutes, or until the onions are slightly soft.
  • Add the tomatoes, breaking them up with a spoon, then give the pan a shake and place the meat on top.
  • Add 3 wineglasses of water, the cinnamon stick, bay leaves and dried apricots, and braise in the preheated oven for 1 hour 15 minutes (I suggest you do this with the lid off to give it a little colour.
  • Cover the couscous with 300ml boiling water and leave to fluff up. Season with salt, pepper, a lug of oil and a swig of vinegar, cover with tin foil and place in the oven for 5 minutes to steam.
  • Pick and roughly chop the coriander and scatter over the lamb before serving. Divide between plates with the couscous and spoon over a good dollop of natural yoghurt.

Nutrition Facts : Calories 720 calories, Fat 19.9 g fat, SaturatedFat 8.5 g saturated fat, Protein 35.3 g protein, Carbohydrate 91.9 g carbohydrate, Sugar 34.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre


Make-Ahead Moroccan Lamb Stew image

Inspired by the wonderful spices and flavors used in Moroccan cuisine, this wonderful stew is a hearty one-dish meal. We like to double the recipe and freeze one portion for later. You can also save time, by combining all of these Moroccan spices in bulk and having the mixture on hand to use in this stew recipe, as well as others, like lamb burgers, grilled salmon, and meat rubs. We typically serve the stew with warm bread and a salad.

Provided by Make-Ahead Mamas

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h20m

Yield 6

Number Of Ingredients 22

1 teaspoon ground cinnamon
1 teaspoon ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground turmeric
⅛ teaspoon curry powder
1 teaspoon kosher salt
1 pound ground lamb
1 tablespoon butter
1 sweet onion, chopped
1 (14.5 ounce) can organic beef broth
1 (14.5 ounce) can organic chicken broth
2 (14.5 ounce) cans beef consomme
1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon honey
3 large carrots, chopped
2 sweet potatoes, peeled and diced
1 (15 ounce) can garbanzo beans, drained and rinsed
½ cup chopped dried apricots
1 cup dried lentils, rinsed
ground black pepper, to taste


  • Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl. Mix in the ground lamb. For most flavorful results, allow mixture to rest, refrigerated, overnight.
  • Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Mix the spiced lamb mixture to the onions. Cook and stir until meat is browned, about 5 minutes.
  • Pour the beef broth, chicken broth, and consomme into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, garbanzo beans, dried apricots and lentils. Bring to boil; reduce heat to low.
  • Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 57.3 g, Cholesterol 55.7 mg, Fat 13.9 g, Fiber 16.3 g, Protein 28.2 g, SaturatedFat 5.9 g, Sodium 1337.4 mg, Sugar 15.6 g


Easy Moroccan Lamb Stew Recipe image

If you're looking to make the best lamb stew, this recipe is all you need! Comforting, fall-apart tender braised lamb with loads of veggies, chickpeas and warm Moroccan flavors. You can make this in your crock pot or pressure cooker; instructions included for both! Be sure to check out my tips above and watch the video for how to make this lamb stew.

Provided by Suzy Karadsheh

Categories     Entree

Time 2h30m

Number Of Ingredients 16

Private Reserve Greek Extra Virgin Olive Oil
1 large yellow onion, chopped
3 carrots, cubed
6 Yukon gold potatoes (or any small potatoes), peeled, cubed
Kosher salt and pepper
2.5 lb boneless leg of American lamb, fat trimmed, cut into cubes (Or American lamb shoulder, bones removed, fat-trimmed)
3 large garlic cloves, roughly chopped
½ cup dried apricots
1 cinnamon stick
1 bay leaf
1 ½ tsp ground allspice
1 1/2 tsp ras el hanout Moroccan spice blend (find it here)
½ tsp ground ginger
6 plum tomatoes from a can, cut in halves
2 ½ cups low-sodium beef broth
1 15-oz can chickpeas


  • In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
  • In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
  • In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
  • Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
  • Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
  • Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.
  • Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.
  • A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!

Nutrition Facts : ServingSize 1 dinner bowl, Calories 502 calories, Sugar 9.2 g, Sodium 579.7 mg, Fat 9.7 g, SaturatedFat 2.4 g, TransFat 0.1 g, Carbohydrate 65.4 g, Fiber 9.9 g, Protein 43.5 g, Cholesterol 99.4 mg


Moroccan Lamb Stew image

Cinnamon, ginger, and dates add spicy, bright, sweet dimension to this warming lamb stew.

Provided by Izabella Wentz PharmD.

Categories     HarperCollins     Dinner     Soup/Stew     Stew     Lamb     Ginger     Soy Free     Peanut Free     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Cilantro

Yield 4 servings

Number Of Ingredients 16

2 pounds lamb stew meat, cut into 1-inch cubes
Sea salt or pink Himalayan sea salt to taste
Black pepper to taste (if tolerated)
1/2 teaspoon ground cinnamon
2 tablespoons coconut oil
1 small onion, chopped
4 cloves garlic, minced
1 (2-inch) piece fresh ginger, peeled and minced
2 tablespoons chopped fresh rosemary
1 tablespoon apple cider vinegar
1/2 cup homemade or store-bought bone broth
1/2 cup water
2 small oranges, zested and juiced
4 cups chopped carrots
2 tablespoons minced fresh dates
1/2 cup chopped fresh cilantro, for garnish (optional)


  • In a medium-size bowl, season the meat evenly with the salt, pepper, and cinnamon.
  • In a large cooking pot on medium, heat the coconut oil and brown the meat, 2 to 3 minutes per side.
  • Add the onion and cook for 3 minutes, or until it begins to brown slightly.
  • Add the garlic, ginger, and rosemary and cook until fragrant, another couple of minutes.
  • Add the apple cider vinegar, bone broth, water, orange zest and juice, carrots, and dates and bring to a boil.
  • Reduce the heat to medium-low, cover, and cook for about 1 1/2 hours, or until the lamb reaches the desired tenderness.
  • Serve warm garnished with cilantro.


Moroccan lamb Stew image

This is a foolproof lamb stew recipe that my whole family loves. It's not a lot of work and can do it's thing on the stove while I play on Recipezaar!

Provided by Geema

Categories     Stew

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 lbs lamb stew meat
2 tablespoons olive oil
2 cups chopped onions
3 cloves garlic, minced
1 1/2 tablespoons minced peeled fresh ginger
3/4 cup orange juice
1/3 cup red wine
1 large orange
1/4 cup chopped fresh parsley
1 tablespoon honey


  • Combine salt, pepper, cinnamon and allspice in a medium bowl.
  • Add the lamb and stir to coat with the spice mixture.
  • Heat olive oil in a heavy, large pot over medium high heat.
  • Working in batches, add lamb to the pot and brown on all sides, about 4 minutes for each batch.
  • Return all the lamb to the pot.
  • Add onion, garlic and ginger to the stew and cook for 5 minutes, stirring occasionally.
  • Add the wine and orange juice and bring to a boil.
  • Cover and reduce heat to a simmer, cooking for about 1 hours and 30 minutes, stirring every once in a while.
  • Grate the peel from the orange and set aside.
  • Segment the orange cutting off all the bitter white pith, and chop coarsely.
  • Add oranges and grated peel to lamb, cooking about 20 more minutes.
  • Stir in the parsley and honey, and more salt and pepper to your taste.


Moroccan Lamb Stew with Preserved Lemons image

This is one of the easiest stews imaginable, because there is no browning of the meat, yet the flavor is very intense. Serve with apricot couscous and a fennel, mint, and radish salad. Preserved lemons must be made several weeks in advance, but they are simple to prepare and add exquisite flavor.

Provided by Food Network

Time 2h46m

Yield 6 servings

Number Of Ingredients 17

3 pounds boneless lamb stew meat, from the shoulder
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Pinch saffron threads
1 orange, zested and juiced
1/2 bunch cilantro, stems removed
3 cloves garlic
1 teaspoon kosher salt
2 yellow onions, finely chopped
1 (14-ounce) can diced tomatoes, with juice
1 cup water
1 cup pitted green Moroccan (or other) olives, chopped
Minced peel of 1 preserved lemon, recipe follows, optional
10 to 12 organically grown lemons, preferably Meyer lemons
Kosher salt
2 fresh or dried bay leaves, preferably Mediterranean


  • Trim excess fat and gristle from meat and cut lamb into 1-inch cubes. Place meat in a large bowl. In a small bowl, mix the cumin, ginger, cinnamon, and saffron; sprinkle over the meat and set aside.
  • On a cutting board, mince together the orange zest, cilantro leaves, garlic, and salt until you have a paste. Add to the meat along with the orange juice and stir well to coat. Cover the bowl and let stand at room temperature for 2 hours, or up to overnight in the refrigerator.
  • Transfer the mixture to a heavy pot, add the onions, tomatoes, and 1 cup water. Bring to a boil, cover, reduce heat, and simmer (or bake in a preheated 350 degree oven) until the meat is very tender, about 1 1/2 hours. Add olives and, if using, preserved lemon to the pot. Cook about 10 minutes more, then serve.
  • Wash a 1-pint glass-canning jar and its lid with hot soapy water; rinse and dry thoroughly.
  • Cut 6 of the lemons, 1 at a time, into quarters through 1 end without cutting all the way through the other end. You want the lemon to open out like a flower, but not to separate. Place the lemon on a large piece of parchment or waxed paper, spread quarters open and sprinkle flesh with a heaping tablespoon of kosher salt; put the lemon into the jar. Continue with remaining lemons, sprinkling salt on each. Pack the lemons in the jar tightly, filling it to the top (you may need more or less than 6 lemons, depending on their size). When you reach the top, lift the parchment and pour the excess salt from it into the jar of lemons.
  • Slide the bay leaves down opposite sides of the jar. Juice the remaining lemons 1 by 1, adding juice to the jar, until it reaches the top. Seal jar, shake well, and let stand at room temperature, shaking well every 12 hours, for 1 week. After 1 week, transfer jar to the refrigerator, continuing to shake every day. Lemons are preserved after 3 weeks and keep up to several months in the refrigerator.
  • To use lemons, pull out as needed and scrape away pulp. Dice peel and use as a condiment.


Moroccan Lamb Tagine image

One of my favorite winter dinners is a warm, satisfying bowl of stew. And I'm not alone; if you think about it, each nationality has its own version of meat and vegetables simmered in one big pot, whether it's classic Irish beef stew or French beef bourguignonne or Texas chili. One night I came across a recipe for Moroccan lamb tagine in, of all places, an Australian cookbook called Bills Sydney Food. I was feeling adventurous and decided to play around with my own version of it using lamb shanks, Yukon Gold potatoes, sweet potatoes, butternut squash and lots of Eastern spices. I can't think of a more delicious, comforting dinner to serve to family or friends on a cold night. And the best part is that you can make the entire pot a day ahead of time, refrigerate it and just reheat it slowly on top of the stove. All you'll need to make that night is some couscous!

Provided by Ina Garten

Time 3h45m

Yield 6 servings

Number Of Ingredients 19

Good olive oil
6 small frenched lamb shanks (5 to 6 pounds total)
3 cups chopped yellow onions (2 large onions)
3 garlic cloves, thinly sliced
1 tablespoon grated fresh ginger
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1 (4-inch) cinnamon stick
1 (28-ounce) can diced tomatoes, such as San Marzano
2 cups good chicken stock, preferably homemade
2 tablespoons light brown sugar, lightly packed
4 (1/2-inch-thick) slices of lime
Kosher salt and freshly ground black pepper
1 pound Yukon Gold potatoes, unpeeled and 1-inch-diced
1 pound butternut squash, peeled and 1-inch-diced
1/2 pound sweet potatoes, unpeeled and 1-inch-diced
Couscous, for serving


  • Preheat the oven to 300 degrees F. Heat 2 tablespoons of olive oil in a very large (12-to-13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside.
  • Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with couscous.


Slow cooker Moroccan lamb stew image

Warm up with our easy slow cooker lamb stew, with aromatic spices and bags of flavour. This simple, crowd-pleasing dish takes just 10 minutes to prep

Provided by Cassie Best

Categories     Dinner, Main course

Time 9h10m

Number Of Ingredients 17

2 tbsp olive oil or rapeseed oil
1kg diced lamb shoulder
2 onions, halved and sliced
5 garlic cloves, crushed
thumb-sized piece ginger, peeled and grated or finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground cinnamon
pinch saffron (or turmeric, to add colour)
½ large or 1 small preserved lemon, skin only, finely chopped
1 tbsp tomato purée
600ml hot beef stock or lamb stock
1 tbsp honey
1 lemon, zested, plus a squeeze of juice
80g pitted Kalamata olives
handful chopped mint, coriander or parsley (or a combination)
couscous or rice, to serve


  • Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
  • Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.

Nutrition Facts : Calories 488 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1 milligram of sodium


Moroccan Lamb Stew image

I saw a version of this stew prepared on the UK tv show "Come Dine with Me," as made by Nathalie, the week's winner. The online version of the recipe was a bit different from how she prepared it on tv, so I followed what I saw her do, rather than what was online, and the results were amazing. No wonder the guests voted for her to win and went back for second helpings! The cut of lamb she used was neck fillet, which comes out very tender in slow cooking... if you can't get that cut, use shoulder meat, but not leg or it will get stringy. She used packets of ASDA brand Reason to Season Moroccan Lamb, I used real Ras al Hanout, which I added very liberally. I gave a measurement as a guess, but I didn't measure the seasoning accurately. My Ras al Hanout did not contain any salt, so I did need to add some salt as well, I think the packets she used came pre-salted however. I used salt only after browning the meat, and then again after the stew was ready.

Provided by HeatherFeather

Categories     Lamb/Sheep

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil, to brown meat, to taste
1 1/2 kg lamb necks, fillets, cut into chunks (5 neck fillets, 3 pounds)
2 garlic cloves, minced in food processor
salt, to taste
1 onion, halved and slivered very finely (huge)
250 g button mushrooms, halved
2 (400 g) cans chopped tomatoes
2 small courgettes, cut into chunks
1 (400 g) can chickpeas, drained
3 tablespoons moroccan seasoning, approx, to taste (Ras al Hanout or Reason to Season)
2 tablespoons tomato paste (to taste)


  • Brown the meat chunks in a large skilllet with a small amount of olive oil, adding some minced garlic.
  • Pour the pan contents into a large metal lasagna pan, then place the slivered onions on top, and add the Moroccan seasoning packet (or maybe 2) or a hearty amount of Ras al Hanout (I also added a bit of salt here), the courgettes, mushrooms,the drained chickpeas, pour tomatoes & their juice on top, then squirt ribbons of tomato paste across the top.
  • Give it all a good stir, then cover tightly with foil or pan lid.
  • Bake in a preheated 375 F oven (gas mark 5 , 190 C, 170 C Fan) for 2 hours, no peeking.
  • After 2 hours, remove the lid, stir and taste for seasonings, adding more salt and additional seasoning until it is to your liking.
  • On the show, this was served this with "Sammy's Couscous - Sundried Tomato and Mediterranean Herb", ignoring the package instructions and dumping the whole box into a bowl, covering with 1 pint of boiling water, stirring, let sit a few minutes, stirring again, then sauteeing in some butter in a skillet before serving.

Nutrition Facts : Calories 89.7, Fat 2.1, SaturatedFat 0.3, Sodium 152.7, Carbohydrate 15.5, Fiber 3.5, Sugar 3.7, Protein 3.8


Moroccan Lamb Stew with Apricots image

The lamb gets mellow from cooking until tender, and the warm spices take away any overly "lamby" flavor. The apricots, cilantro, and pine nuts are a wonderful combination. This stew took very little time or effort--very nice for a complex-flavored dish like this. This would be great with crusty bread, served over couscous, or with chickpeas added in for a heartier meal.

Provided by Jasmine

Time 2h25m

Yield 4

Number Of Ingredients 19

2 pounds boneless leg of lamb, cut into 1-inch cubes
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
½ teaspoon cayenne pepper
½ teaspoon ground cardamom
½ teaspoon ground turmeric
2 teaspoons kosher salt
2 tablespoons olive oil
2 cups finely chopped onion
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 (3 inch) cinnamon sticks
2 cups low-sodium chicken stock
1 cup dried apricots, halved
2 (3 inch) orange peel strips
1 tablespoon honey
¼ cup chopped fresh cilantro
¼ cup toasted pine nuts


  • Combine lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt in a large bowl; toss together until lamb is evenly coated.
  • Heat oil in a large Dutch oven or tagine over medium heat. Add onions; cook, stirring occasionally until soft and translucent, about 5 minutes. Stir in garlic, ginger, and cinnamon; cook, stirring frequently, until fragrant, about 1 minute. Add seasoned lamb; cook, stirring frequently until light brown, being careful not to caramelize, about 2 minutes. Add chicken stock and bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, until the lamb is just tender, about 1 hour and 15 minutes.
  • Stir in apricots, orange peels, and honey; continue to simmer over low heat, uncovered, until the liquid has thickened slightly and lamb is fork-tender, about 30 minutes. Remove from the heat, discard cinnamon sticks and orange peels.
  • Divide evenly among 4 bowls. Garnish each bowl with a tablespoon each of cilantro and pine nuts.

Nutrition Facts : Calories 552.6 calories, Carbohydrate 40.9 g, Cholesterol 125.5 mg, Fat 24.8 g, Fiber 7.4 g, Protein 44.5 g, SaturatedFat 6.5 g, Sodium 1129.7 mg, Sugar 26.1 g


Moroccan Lamb image

This easy lamb stew comes together in just 45 minutes. Using dried fruit in savory dishes is traditional in Moroccan and Middle-Eastern cooking and adds a rich, sweet taste.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 45m

Number Of Ingredients 12

5 teaspoons olive oil
1 1/4 pounds boneless leg of lamb, cut into 1-inch cubes
Coarse salt and ground pepper
1 large onion, halved and sliced
4 cloves garlic, thinly sliced
1/2 teaspoon paprika
1/2 cup dried apricots, halved
1/2 cup pitted prunes
1 can (14 1/2 ounces) whole peeled tomatoes, drained
1/2 cup packed fresh cilantro leaves, plus more for garnish for the lamb
2 tablespoons fresh lime juice
Best Couscous, for serving (optional)


  • In a 5-quart saucepan with a tight-fitting lid, heat oil over high heat. Swirl to coat bottom of pan. Season lamb with salt and pepper; cook until browned, 3 to 5 minutes. Transfer to a plate.
  • Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, until softened, 2 to 4 minutes. Add paprika, apricots, prunes, tomatoes, and 3 cups water. Bring to a boil; reduce heat. Simmer, partially covered, until tomatoes begin to break apart and sauce is thickened, 25 to 30 minutes.
  • Return lamb and any accumulated juices to pan; cook until heated through, about 1 minute. Stir in cilantro and lime juice. Serve lamb with couscous, if desired; garnish with more cilantro.

Nutrition Facts : Calories 371 g, Fat 13 g, Fiber 4 g, Protein 31 g


Moroccan Lamb Stew image

This hearty lamb stew comes together in an hour and uses paprika and couscous to bring the flavors of Moroccan cuisine alive.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 13

1 pound boneless lamb shoulder
1 1/2 cups chicken broth
1 large onion, chopped (1 cup)
3 cloves garlic, finely chopped
1 tablespoon all-purpose flour
1 cup dry red wine or chicken broth
1 cup dried apricots
1/4 cup pitted dried plums
1/4 cup raisins
1 teaspoon paprika
1 can (14.5 oz) whole peeled tomatoes, undrained
1/3 cup chopped fresh parsley
3 cups hot cooked couscous


  • Trim fat from lamb; cut into cubes. Spray Dutch oven with nonstick cooking spray; heat over medium-high heat. Cook lamb in Dutch oven, stirring frequently, until brown. Remove lamb from Dutch oven.
  • Add 1/2 cup of the broth to Dutch oven; heat to boiling. Stir in onion and garlic. Cook 3 minutes, stirring frequently. Stir in flour. Cook 1 minute, stirring constantly.
  • Stir in the lamb, remaining 1 cup broth, the wine, apricots, prunes, raisins, paprika and tomatoes, breaking up tomatoes. Heat to boiling; reduce heat. Cover and simmer 45 minutes. Stir in parsley. Serve over couscous.

Nutrition Facts : Calories 350, Carbohydrate 49 g, Cholesterol 50 mg, Fat 1/2, Fiber 5 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 20 g, TransFat 0 g

More about "moroccan lamb stew recipes"

2018-01-21 Method. Season the lamb. Heat a little oil in a sauté pan and brown the meat all over. Set aside. Add a little more oil to the pan and cook the onions for 10 mins. Add the garlic, coriander and cumin, and cook for a few mins. Stir in the tomato paste and cook for a few mins. Transfer the meat and onions to a large pan.

2 ½ cups low-sodium beef broth. 1 15-oz can chickpeas. Directions. Preheat oven to 350 degrees. In a large Dutch oven or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking. In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper.

2020-02-23 In a large Dutch oven or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking. In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly. In the same pot, add more oil if needed, and deeply ...

2021-12-29 This Moroccan Lamb Stew Recipe is one you simply must try! Ingredients. ½ teaspoon cumin seeds; 1 tablespoon coriander seeds; 1 teaspoon fennel seeds; 3-4 small dried chilies; 1 small bunch of fresh rosemary, leaves picked and finely chopped; 2 thumb-sized pieces of fresh ginger, peeled; Sea salt and freshly ground black pepper ; Extra virgin olive oil; 4 …

2018-01-04 Instructions. Turn on the Instant Pot and press the Sauté function key. Add the onions, olive oil, and salt and cook for 3-4 minutes, stirring a few times, until softened. Add the rest of the ingredients (except for the vegetables used …

2020-10-07 Mix in the crushed red pepper in with the meat. In the same pot, heat the oil and sauté the onion, garlic and celery 3-4 minutes or until the onions are translucent. Add the chicken stock, tomatoes, chickpeas, carrots, yam, onions, garlic, and celery, and squash and bring to a boil. Add the lentils, stirring well.

2021-12-12 Instructions. Start by marinating the cubed lamb in olive oil and all the seasonings and spices. Marinate overnight or at least 1 hour in the fridge. Then in a large dutch oven or pot add the lamb and diced onions and saute till browned. Add in the minced garlic and ginger and saute till fragrant.

2020-12-23 Preheat oven to 350°F. In a large Dutch oven, heat oil over medium-high. Season lamb with salt and pepper. Working in batches, add lamb and brown each side, transfer to plate. Add onion and garlic to the dutch oven, cook until onion is softened. Return lamb to pot, add tomatoes (with liquid), ginger, cinnamon, honey, and water.

I used 2.5 lb bone-in lamb stew meat, added more dried fruit (apple and prune), doubled the spices, substituted 1 qt vegetable broth for the beef broth and omitted the parsnips and cayenne. Cooked in the slow cooker all day (about 9 hours).

2018-01-29 Check out the New York Times recipe for Morrocan Lamb Shank tagine (also cooked with dates) for a real lamb treat, adaptable to a stew. Date published: 2016-04-10 Rated 5 out of 5 by EatThePath from Delicious mystique I love me some stew and make a basic stew often during colder months, but during summer I'm always looking for a lighter or more …

2020-12-10 Preheat the oven to 350 degrees Fahrenheit. Place a frying pan over medium heat and add the olive oil. Add black pepper, cinnamon, chipotle powder, ground cumin, and coriander and stir until fragrant. Add the garlic and chopped onion to …

2016-03-29 This recipe is a brilliant way to create another fantastic dish from leftover roast lamb. Recipe: Moroccan Lamb Stew serves 4-6. 650g/1.5lbs Leftover Roast Lamb – skin and bone removed. 2tbsp Olive Oil. 1 Large Onion. 3 Medium Carrots. 2 Celery Sticks. 2tsp Harrisa Paste. 6 Medjool Dates – stones removed and finely diced. 1 Beef Stock Cube

Moroccan Lamb Stew with Cabbage

2021-10-11 1. Add Olive Oil to a pan on the stove and then add the lamb stew meat and lightly brown. 2. Add the onion and sliced carrots to the lamb meat. Along with salt and pepper and other spices. 3. Add small potatoes, tomatoes, and broth to the pan. Cover and simmer for 20 minutes.

2019-07-04 1. Add the Moroccan Spices and a glug of olive oil to the diced lamb and marinate overnight or at least 30 minutes in the fridge. 2. Put a large casserole pan on a high heat with a glug of olive oil and add the lamb, seasoning, lemon juice and zest. Cook for 4 …

2021-11-02 Directions. Season the lamb with salt and pepper. In a large pot heat the oil over medium high heat, then brown the lamb on all sides, about 6 minutes in all. Transfer the lamb to a plate with a slotted spoon. Add the onions and garlic to the same pan and sauté for about 5 minutes over medium heat until the onions are tender and lightly golden.

2021-01-28 Start by searing the lamb in a cast-iron skillet. Season the lamb with salt and pepper and cook on all sides until browned. Once the lamb is browned put it in the slow cooker. Add the onion, garlic, carrots, beef broth, ginger, cumin, coriander, cinnamon, dried apricots, and raisins to the crock pot. Stir the ingredients, then cover the crock pot.

Directions. Start this off by placing your meat in a mixing bowl and in a separate bowl making up the spice rub. Set both aside for the moment. Heat a large pot on medium-medium-high heat. Once it is hot, add 1 tablespoon of the oil and then the onion, carrot and celery and sauté, stirring regularly. Once the onions start browning, add the ...

Unrefined sea salt (to taste) Juice from 1 whole lemon plus lemon zest for garnish. 2 cans (15 ounces small white beans, rinsed and drained) Fresh thyme (for garnish) Instructions. Coat the lamb in the flour and shake off any excess. In a large, heavy saucepan, heat …

Transfer the lamb and all but 1/2 cup of the cooking liquid to a bowl. Discard the cilantro and cinnamon sticks. Add the remaining 2 tablespoons of butter to …

2022-02-19 Instructions. In a medium bowl, mix together cumin, coriander, red pepper powder, turmeric, mint, salt and pepper. Add lamb and toss to coat. In a large skillet, heat 1 tablespoon oil over medium heat. Add lamb and cook for about 6 minutes until browned on all sides. Transfer lamb to slow cooker.

2021-03-05 Add the lamb and mix to coat. Heat 2 tablespoon oil in a large, heavy skillet or pot over medium-high heat. Working in small batches, add the lamb to the pot and cook until browned on all sides (about 8 minutes per batch), turning occasionally. If needed, add 2 additional tablespoon of oil to the pot between batches.

2019-12-09 Instructions. In a large deep-frying pan or Dutch oven, add olive oil chopped onion, minced garlic, cumin, paprika, turmeric, allspice, cayenne pepper, coriander and sauté until translucent and aromatic about 1-2 minutes. Add ground lamb and salt and pepper to taste. Cook over medium heat until the lamb browns.

2021-11-09 In a mixing bowl, combine the cumin, coriander, and paprika and mix through the flour. Season with salt and pepper. Add the lamb shanks to the mixture and share to coat well. Remove the lamb shanks and skare off any excess flour. heat a little olive oil in a frying pan, add the coated lamb shanks, and fry until evenly browned.

Add the wine, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the beef broth and 1-1/2 cups water. Bring to a boil. Return the lamb to the pot along with any accumulated juice.

10 1/2 ounce can chickpeas. 1 cup reduced-salt beef stock or 1/2 teaspoon reduced-salt beef bouillion cube to 1 cup water. Preparation. Preheat oven to 325°. Heat oil in a frying pan and brown lamb well. Place in a casserole dish. Add the onion, cumin and paprika to the pan and cook in the remaining oil until lightly brown. Scatter over the lamb.

2017-08-18 Bring the stew to a boil over high heat, stirring gently with a wooden spoon to get up all the brown bits from the bottom of the pot. When the stew comes to a boil, cover and reduce to a simmer over low heat. Cook until the lamb is tender, 1 to 1 ½ hours. Check and stir every 20 minutes. Add olives and lemon zest to the pot.

2018-03-21 500 g. (1lb 2oz) lamb shoulder, well trimmed to remove excess fat, then roughly cubed. 15 g. (½oz) plain flour. ½ tbsp sunflower oil. 1. …

Pour in white wine to deglaze the pot, scraping up all the browned bits at the bottom of the pot. Add lamb, carrots, broth, harissa, lemon peel, figs, and tomatoes. Make sure there is enough liquid to cover the lamb. Stir and bring to a boil. Once it comes to a boil, lower to a simmer, cover and cook for 1 1/2 hours.

All cool recipes and cooking guide for Moroccan Lamb Stew Recipes are provided here for you to discover and enjoy. Healthy Menu. Heart Healthy Tilapia Recipe Healthy Tilapia Recipes For …

2021-03-24 Dry the meat with paper towels. In a bowl, mix meat with coriander, cumin, turmeric and cinnamon. Season with salt. In a casserole or heavy-bottomed pan, heat oil over medium heat. Sear the lamb cubes for 3 to 4 minutes in small batches. Add onion, garlic, vegetables, tomato paste, broth and harissa. Bring to a boil.

2020-06-02 Warm, aromatic Moroccan spices bring depth of flavor to this cozy lamb & chickpea stew. Onion, garlic, zucchini, potato, carrots and tomato round it out and a bit of chopped, dried apricot adds a hint of sweetness that perfectly counters all the rich, savory flavors. I took one taste and smiled. (Recipe adapted from The Mediterranean Dish)

Step 1. In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add the sausage and cook, stirring, until browned, about 7 minutes. Transfer to a bowl; discard the fat in the pan. Add the remaining 1 tablespoon oil and the onion to the pan and cook, stirring, until softened, about 5 minutes. Stir in the cumin and cinnamon and cook for ...

2019-08-02 Method. Heat the oil in a large flameproof casserole, add the lamb and cook for a few mins until browned all over. Add the onion and garlic to the pan and cook for 5 mins until softened. Stir in the spices and tomato purée, and cook for 1 min. Add the potatoes, lentils, tomatoes, hot stock and honey. Season with salt and bring to the boil.

Cook the tomato sauce for approximately 5 minutes until the tomato paste is fully cooked out. Add the cumin, caraway seeds, salt and lemon juice and puree using a hand blender. Once pureed, add the seared lamb, chickpeas, dried mint, and water. Cover the pot and cook for 30 minutes until the lamb is tender.

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Top Asked Questions

How to cook Morrocan lamb stew?
Morrocan Lamb Stew- In a medium sized bowl combine lamb, cumin, ginger and ground cinnamon. In large pot heat 2 tablespoons of olive oil over medium-high heat. When the oil is hot, brown lamb cubes on all sides, about 5 minutes, work in batches if needed. Turn down the heat to medium, and 1 tablespoon of olive oil.
What is the best lamb stew recipe?
Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl. Mix in the ground lamb. Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Pour the beef broth, chicken broth, and consomme into the pot.
How to cook lamb tenderloin in crock pot?
Add onion, garlic and ginger to pot and sauté 5 minutes. Add 1 1/3 cups water and bring to boil. Reduce heat; cover and simmer until lamb is almost tender, stirring occasionally, about 1 hour 30 minutes. Meanwhile, grate peel from blood oranges and reserve.
How to cook lamb tenderloin in a Dutch oven?
Instructions 1 In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking. 2 In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. ... 3 In the same pot, add more oil if needed, and deeply brown the lamb on all sides. ... More items...

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