Spicy Moroccan Lamb Stew
Spicy Moroccan Lamb Stew
Ingredients
For the Lamb
- 1 1/2 pounds lamb shoulder, cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Aromatics and Vegetables
- 1 yellow onion, chopped
- 4 garlic, minced
- 1 tablespoon ginger, grated fresh
- 2 carrots, peeled and sliced into 1/2-inch rounds
- 2 stalks celery, sliced
- 1 14.5 ounce can canned diced tomatoes, undrained
- 1 15 ounce can chickpeas, rinsed and drained
- 1/2 cup dried apricots, halved
For the Spices and Liquids
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper, adjust for desired spice
- 1 cinnamon stick
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon honey
For Garnish
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh mint, chopped
- 1/2 lemon, cut into wedges
Instructions
- 1
Pat the lamb cubes dry with paper towels and season generously with salt and black pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches until well-caramelized on all sides, about 5-7 minutes per batch. Do not overcrowd the pot. Remove the browned lamb with a slotted spoon and set aside.
⏱️ 15 min
- 2
Reduce the heat to medium. Add the chopped yellow onion to the Dutch oven and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and grated fresh ginger, and cook for 1 minute more until fragrant.
⏱️ 6 min
- 3
Stir in the ground cumin, ground coriander, smoked paprika, turmeric, and cayenne pepper. Cook for 1 minute, stirring constantly, allowing the spices to toast and become fragrant.
⏱️ 2 min
- 4
Return the browned lamb to the Dutch oven. Stir in the sliced carrots, sliced celery, undrained canned diced tomatoes, tomato paste, beef broth, honey, and the cinnamon stick. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 5
Once simmering, reduce the heat to low, cover the Dutch oven, and let the stew cook for 1 hour, stirring occasionally, until the lamb is very tender.
⏱️ 60 min
- 6
Stir in the rinsed and drained chickpeas and the halved dried apricots. Continue to simmer, uncovered, for another 15-20 minutes, or until the stew has thickened slightly and the flavors have fully melded.
⏱️ 20 min
- 7
Remove and discard the cinnamon stick. Taste the stew and adjust seasoning with additional salt and pepper if necessary. Ladle the hot stew into individual bowls.
⏱️ 2 min
- 8
Garnish each serving generously with fresh chopped cilantro and fresh chopped mint. Serve immediately with lemon wedges on the side for squeezing over the stew.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Moroccan Lamb Stew
Ingredients
For the Lamb
- 1 1/2 pounds lamb shoulder, cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Aromatics and Vegetables
- 1 yellow onion, chopped
- 4 garlic, minced
- 1 tablespoon ginger, grated fresh
- 2 carrots, peeled and sliced into 1/2-inch rounds
- 2 stalks celery, sliced
- 1 14.5 ounce can canned diced tomatoes, undrained
- 1 15 ounce can chickpeas, rinsed and drained
- 1/2 cup dried apricots, halved
For the Spices and Liquids
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper, adjust for desired spice
- 1 cinnamon stick
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon honey
For Garnish
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh mint, chopped
- 1/2 lemon, cut into wedges
Instructions
- 1
Pat the lamb cubes dry with paper towels and season generously with salt and black pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches until well-caramelized on all sides, about 5-7 minutes per batch. Do not overcrowd the pot. Remove the browned lamb with a slotted spoon and set aside.
⏱️ 15 min - 2
Reduce the heat to medium. Add the chopped yellow onion to the Dutch oven and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and grated fresh ginger, and cook for 1 minute more until fragrant.
⏱️ 6 min - 3
Stir in the ground cumin, ground coriander, smoked paprika, turmeric, and cayenne pepper. Cook for 1 minute, stirring constantly, allowing the spices to toast and become fragrant.
⏱️ 2 min - 4
Return the browned lamb to the Dutch oven. Stir in the sliced carrots, sliced celery, undrained canned diced tomatoes, tomato paste, beef broth, honey, and the cinnamon stick. Bring the mixture to a gentle simmer.
⏱️ 5 min - 5
Once simmering, reduce the heat to low, cover the Dutch oven, and let the stew cook for 1 hour, stirring occasionally, until the lamb is very tender.
⏱️ 60 min - 6
Stir in the rinsed and drained chickpeas and the halved dried apricots. Continue to simmer, uncovered, for another 15-20 minutes, or until the stew has thickened slightly and the flavors have fully melded.
⏱️ 20 min - 7
Remove and discard the cinnamon stick. Taste the stew and adjust seasoning with additional salt and pepper if necessary. Ladle the hot stew into individual bowls.
⏱️ 2 min - 8
Garnish each serving generously with fresh chopped cilantro and fresh chopped mint. Serve immediately with lemon wedges on the side for squeezing over the stew.
⏱️ 2 min