This Moroccan Lamb Stew is a hearty, aromatic dish that brings rich, comforting flavors to your table with minimal effort.
Packed with tender lamb, fiber-rich vegetables, and protein from chickpeas, it’s a balanced meal that’s both satisfying and nutritious.
Low in saturated fat and full of warming spices, it’s perfect for family dinners, meal prep, or cozy weeknight meals.
Moroccan Lamb Stew
Equipment
- 1 large Dutch oven or heavy oven-safe pot
- 1 Cutting board
- 1 Chef’s Knife
- Measuring Cups and Spoons
- Wooden spoon or spatula
Ingredients
- 2 tbsp extra virgin olive oil
- 1 large yellow onion chopped
- 3 medium carrots cubed
- 6 Yukon Gold potatoes peeled and cubed
- Salt and black pepper to taste
- 2.5 lb boneless lamb leg or shoulder trimmed and cubed
- 3 garlic cloves roughly chopped
- ½ cup dried apricots chopped
- 1 cinnamon stick
- 1 bay leaf
- 1 ½ tsp ground allspice
- 1 ½ tsp ras el hanout Moroccan spice blend
- ½ tsp ground ginger
- 6 plum tomatoes halved (canned or fresh)
- 2 ½ cups low-sodium beef broth
- 1 15- oz can chickpeas drained and rinsed
Instructions
- Prepare the Vegetables: Begin by washing and peeling your vegetables. Chop the yellow onion into medium-sized pieces, cube the carrots evenly, and peel and cut the Yukon Gold potatoes into bite-sized chunks. Even cutting ensures they cook uniformly. Keep these vegetables aside in a large bowl while you prepare the meat.
- Heat the Olive Oil: Place your Dutch oven or heavy, oven-safe pot over medium heat. Add 2 tablespoons of extra virgin olive oil, swirling the pan gently to coat the bottom. Allow the oil to shimmer without smoking—this ensures a perfect base for sautéing the vegetables and browning the lamb.
- Sauté Aromatics and Vegetables: Add the chopped onion, carrots, and potato cubes to the heated oil. Cook for about 4–5 minutes, stirring occasionally, until the onions begin to soften and the vegetables develop a subtle golden hue. Then add the roughly chopped garlic and season generously with kosher salt and freshly ground black pepper. Stir for another 1–2 minutes until the garlic is fragrant, then remove the vegetables from the pot and set them aside temporarily.
- Brown the Lamb Cubes: In the same pot, add a touch more olive oil if needed. Increase the heat slightly to medium-high. Place the lamb cubes in a single layer, being careful not to overcrowd the pot. Let each side sear for 2–3 minutes until deeply browned. Browning the meat seals in juices and creates a rich, flavorful base for your stew. Season the lamb with salt and pepper as it cooks.
- Reintroduce Vegetables and Add Spices: Return the sautéed vegetables to the pot, mixing gently with the browned lamb. Add the chopped dried apricots, the cinnamon stick, bay leaf, ground allspice, ras el hanout, and ground ginger. Stir carefully to coat the lamb and vegetables evenly with the spices. The aromas at this stage should be warming and slightly sweet, characteristic of Moroccan cuisine.
- Add Tomatoes and Broth: Pour in the halved plum tomatoes and low-sodium beef broth. Stir gently to combine all ingredients. Bring the mixture to a gentle boil over medium-high heat. Allow it to simmer for approximately 5 minutes, giving the flavors a chance to start melding together.
- Braise in the Oven: Cover the pot with a tight-fitting lid and transfer it to a preheated oven at 350°F (175°C). Let it braise for 1 ½ hours, checking occasionally. If the liquid reduces too much, add small amounts of water or additional broth to maintain a rich, saucy consistency. This slow braising will ensure the lamb becomes fall-apart tender while the vegetables absorb the spiced flavors.
- Add Chickpeas for Protein: After the initial braising, remove the pot from the oven and stir in the drained chickpeas. Cover the pot again and return it to the oven for an additional 30 minutes. This step warms the chickpeas and allows them to absorb the flavorful broth, contributing both protein and texture to the stew.
- Final Taste Adjustment: Once the lamb and vegetables are perfectly tender, remove the pot from the oven. Taste the stew and adjust seasoning with salt and freshly ground black pepper as needed. Remove the cinnamon stick and bay leaf before serving.
- Serve with Your Favorites: Ladle the stew into bowls and serve hot. This Moroccan Lamb Stew pairs beautifully with couscous, fluffy Lebanese rice, or rustic bread to soak up the savory sauce. For a complete meal, consider serving with a simple Mediterranean salad, like Fattoush, to add fresh crunch and brightness.
Notes
- Use evenly cut vegetables to ensure uniform cooking and a visually appealing stew.
- For richer flavor, brown the lamb thoroughly before adding liquids—this step develops a deep, savory base.
- Dried apricots add subtle sweetness; soak them briefly in warm water if they’re very dry to prevent toughness.
- If using a crockpot, avoid adding chickpeas too early to prevent them from overcooking and becoming mushy.
- Adjust spices to taste: ras el hanout can vary in intensity, so start with the recommended amount and add more if desired.
- This stew freezes well—portion into airtight containers for convenient, ready-to-heat meals.
Chef’s Secrets For Perfect Flavor
The key to a remarkable Moroccan Lamb Stew lies in layering flavors.
Always brown the meat first—this caramelizes the lamb and locks in juices.
Toasting the spices slightly in the pot before adding liquids enhances their aroma and depth.
Use low-sodium broth to control salt levels, allowing the natural sweetness of the apricots and vegetables to shine.
For an extra touch, finish with a splash of olive oil or a sprinkle of fresh parsley before serving, which brightens the rich stew.
Serving Suggestions For Memorable Meals
Serve this stew over fluffy couscous or steamed rice to soak up the flavorful broth.
Rustic breads like baguette or pita work beautifully for dipping.
Pair with a Mediterranean salad, such as Fattoush or tabbouleh, to add freshness and crunch.
For a complete dinner, consider roasted vegetables or lightly sautéed greens on the side.
This stew also keeps well for meal prep, making it ideal for lunches or weeknight dinners.
Storage Tips To Preserve Freshness
Allow the stew to cool completely before storing.
Refrigerate in an airtight container for up to 4 days. For longer storage, freeze in portioned containers for up to 3 months.
When reheating, do so gently on the stovetop over low-medium heat to preserve the lamb’s tenderness and prevent vegetables from becoming mushy.
If the stew thickens too much in storage, add a splash of broth or water while reheating.
Frequently Asked Questions
1. Can I use bone-in lamb instead of boneless?
Yes, bone-in lamb adds extra richness and depth of flavor, but cooking time may need to be increased slightly.
Ensure the meat is fully cooked and tender before serving.
2. Can I make this stew vegetarian?
Absolutely! Replace lamb with hearty vegetables, mushrooms, or plant-based protein like tempeh. Use vegetable broth instead of beef broth, and adjust spices to taste.
3. How spicy is Moroccan lamb stew?
This recipe is mildly spiced with warm Moroccan spices, such as ras el hanout, cinnamon, and ginger.
You can adjust heat by adding a pinch of cayenne or chili flakes if desired.
4. Can I prepare this stew ahead of time?
Yes, flavors actually improve when the stew rests. Make it a day ahead and reheat gently before serving. This makes it perfect for entertaining or meal prep.
5. What sides pair best with this stew?
Couscous, Lebanese rice, or crusty bread are ideal for soaking up the sauce.
Add a fresh salad, roasted vegetables, or sautéed greens to balance richness and add color to your plate.
