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Moroccan Lamb Stew
A hearty and flavorful stew with tender lamb, spices, and vegetables.
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Prep Time
20
mins
Cook Time
1
hr
30
mins
Total Time
1
hr
50
mins
Course
Main Course
Cuisine
Moroccan
Servings
4
servings
Calories
450
kcal
Equipment
Large pot
Knife
Cutting board
Wooden Spoon
Ingredients:
1x
2x
3x
Main Ingredients
1
kg
Lamb shoulder, cut into chunks
2
tbsp
Olive oil
1
Large onion, chopped
3
cloves
Garlic, minced
2
tsp
Ground cumin
1
tsp
Ground cinnamon
1
tsp
Ground ginger
1
tsp
Ground turmeric
400
g
Canned tomatoes
500
ml
Chicken stock
2
Carrots, sliced
1
Zucchini, chopped
100
g
Dried apricots, chopped
1
tbsp
Honey
to taste
Salt and pepper
2
tbsp
Fresh cilantro, chopped
Instructions:
1. Heat olive oil in a large pot over medium heat. Add lamb and cook until browned on all sides.
2. Remove lamb and set aside. In the same pot, add onion and garlic, cooking until softened.
3. Stir in cumin, cinnamon, ginger, and turmeric. Cook for 1 minute until fragrant.
4. Return lamb to the pot. Add tomatoes, chicken stock, carrots, zucchini, apricots, and honey. Bring to a boil.
5. Reduce heat, cover, and simmer for 1.5 hours or until lamb is tender. Season with salt and pepper.
6. Garnish with fresh cilantro before serving.
Notes:
This stew pairs well with couscous or crusty bread.
Nutrition value:
Calories:
450
kcal
Carbohydrates:
30
g
Protein:
25
g
Fat:
25
g
Saturated Fat:
10
g
Cholesterol:
80
mg
Sodium:
600
mg
Potassium:
800
mg
Fiber:
5
g
Sugar:
15
g
Vitamin A:
500
IU
Vitamin C:
20
mg
Calcium:
100
mg
Iron:
4
mg
Keywords:
Keyword
Lamb, Moroccan, Stew
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