moroccan lamb stew

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.

Easy Moroccan Lamb Stew Recipe

Private Reserve Greek Extra Virgin Olive Oil

yellow onion, chopped

carrots, cubed

Yukon gold potatoes (or any small potatoes), peeled, cubed

Kosher salt and pepper

garlic cloves, roughly chopped

apricots

cinnamon

bay leaf

½ tsp ground allspice

tsp ras el hanout Moroccan spice blend (find it here)

½ tsp ground ginger

tomatoes

½ cups low-sodium beef broth

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!

Purchased some lamb shoulder chops over the weekend with the intent of freezing them, but after finding this recipe, decided to go ahead and make it. Glad I did as this turned out to be a hit with everyone. Great flavor. Easy to make but does take longer to cook than I anticipated. I was using an Instant Pot., but needed to start my prep much sooner and take into consideration the release times. I have prepared and enjoyed many meals from Mediterranean  Dish, but this is my first time leaving a comment. Thank you for all the wonderful recipes.

I make lots of recipes that I find on the internet. I would say that  more then 1/2 the time they are less then expected. THIS is not one of them. This dish is warm and spicy and so flavorful. I sent the recipe to all my friends and family. It reminded me of all that’s comforting in an American beef stew with the warm and exciting Middle East/Indian spices/flavors. It was one of my new favorite foods. I will be making this many many more times.  Thank you for sharing!

I used the slow cooker for this recipe and it was amazingly perfect!!!  I love the richness and flavor of the broth.  The cinnamon stick, bay leaf, allspice  and dried apricots gave it a savory taste.  Just what I needed!!!

Absolutely delicious! I'm not big on recipe sites but recently I've been looking for different ideas. I love this site so far.
This recipe in particular is spectacular. A great way to use lamb and the spice combo is right on. I couldn't find Ras El Hanout in stores so I made my own following another recipe. I simmered this on the stove for about 2 1/2 hours on low making sure to check the liquids around every 20 minutes. I will definitely be making this again. 
Thanks for sharing!

Hi Suzy
My father-in-law is Egyptian from Cairo. My wife Brenda was born in England. I came across your Mediterranean Dish when I was searching for a new way to make lamb stew. I already had Ras El Hanout spice mix and was attracted to your Eastern Moroccan recipe. The first time I experimented and ended up with a mix of several recipe’s. It tasted good. Today I am following your recipe a little more closely though will add some Spanish Rioja to the lamb broth. My wife and I emigrated to Zambia in the late 60’s. She is a doctor like my my late father-in-law and worked as a Flying doctor in the local missionary hospitals. Our daughters were born in Zambia, one like me fair haired, blue eyed, with curly hair, the other dark skinned, olive eyes and curly dark hair definitely following my wife. She is  multilingual though not Arabic. The second attempt was much better but I used a very fatty cut of lamb. Next time I will definitely use the leg as you suggested.

This was a big hit last night. Used dried cranberries rather than raisins. Added red sweet peppers. Used Harissa rather than your star spice. And served it over rice.

https://content.jwplatform.com/videos/z7t6mJuc.mp4

Moroccan Lamb Stew Video 

Lamb Tagine from Delish.com is a well-spiced Moroccan delight.

Moroccan Lamb Tagine

lb. boneless lamb roast,

Kosher salt

chicken broth

olive oil

onion, chopped

garlic,

ginger

tomato paste

saffron

turmeric

coriander

cardamom

nutmeg

cloves

black pepper

c. cilantro,

c. toasted almond slivers

mint leaves,

couscous,

Well I have to say I was in Morocco a few years ago and I purchased my 1st tagine And yes I brought it home in my suitcase. I have to say that the recipe with the lamb is missing some major ingredients. You absolutely have to have curry and cummin  Along with the Ginger and the cinnamon. I've used that recipe for years with chicken and pork and lamb and it is most delicious I recommend everyone trying to add these other spices as well....yum

I just got a Tagine for Christmas and was very eager to break it in and make something. 
I reviewed  the ingredients in this recipe  and thought this would be equally delicious if I swapped the lamb for chicken, as our son is funny about lamb. 
I also had a few dry figs in the pantry so I included them with the apricots. 
Sooo delicious, all of us were so impressed : ) Very saucy and savoury with a Just a little sweetness. Im excited to add this delicious dish to my winter recipes! Thank you !

These maybe good recipes but they're listed under the heading "roast lamb leftovers" and clearly the recipes need raw lamb. If you've had a lamb roast, the meat is already cooked, so none of these recipes are appropriate under this category.

I spent some time in Morocco several years ago and loved the food, and this dish sounded more Moroccan than other recipes I've seen so I tried it, and it was delicious! And I used 1 cup of dried apricots.

I cup would be the right amount to balance the 2k (4lb) of lamb,

https://streaming.hearstdigitalstudios.com/manual_upload/58f91517e694aa45645762c0/mp4/Garlicky_Lamb_Chops_FINAL_1492718880_4000_hd_v3.mp4

Garlicky Lamb Chops

Moroccan lamb stew is a hearty Mediterranean dish packed with sweet and savory flavors.

Moroccan Lamb Stew with Couscous

lamb

cumin (ground)

ginger (ground)

cinnamon (ground)

olive oil (divided)

onion

garlic (thinly sliced)

carrots

butternut squash

tomatoes (canned diced, with juice)

orange juice (and zest)

unsalted beef stock

green olives

lemon

kosher salt (as needed)

black pepper (as needed)

parsley (chopped for garnish)

mint leaves (for garnish)

salt

couscous

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. Remove the lamb with a slotted spoon and transfer to a clean plate.

Turn down the heat to medium, add 1 tablespoon of olive oil. Add the onions and garlic, sauté until softened, stirring as needed, about 5 minutes.

Add carrots and squash to the pot, cook for 5 minutes or until the vegetables begin to soften.

Add the lamb, tomatoes, orange juice and zest, apricots, 1 cup of beef stock, cinnamon stick and dried bay leaf.

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. Cook covered about 10 minutes more.

Season with salt and pepper to taste.

Serve lamb hot with couscous and garnish with chopped parsley and sliced mint.

Lamb Stew

In a 2-quart saucepan, bring beef stock, olive oil, salt, and cinnamon stick to a boil. Add couscous, stir, cover and turn off the heat.

Let couscous sit for 10 minutes, then fluff with a fork to separate the grains.

Couscous

Instant Pot Middle Eastern Lamb Stew with chickpeas and fragrant spices- a simple flavorful wholesome meal. Serve over quinoa, basmati rice or cauliflower "rice". | www.feastingathome.com

Instant Pot Middle Eastern Lamb stew

olive oil, butter

onion, diced

4-6 garlic cloves, rough chopped

cumin

chili flakes

apple cider vinegar (or red wine vinegar)

honey sugar

chicken stock

x 15 ounce can chickpeas, rinsed and drained

raisins apricots currants

Turn the Instant Pot on and set it to the Sauté function. Heat the butter or oil and saute the onions for 3-4 minutes until fragrant. Add the lamb, garlic, salt and all the spices and saute for 5 more minutes until fragrant. Add the vinegar, tomato paste, honey, stock, chickpeas and raisins and stir until combined.

Cover and set the Instant Pot (or pressure cooker)  to  pressure cook setting for 50 minutes on normal/high. Naturally release.

Let the pressure release and give a stir. The lamb will be tender and break apart easily. If you prefer it less juicy, return to saute function and cook off some of the liquid. ( Note that it will thicken a bit as it sits)

Serve over quinoa, rice or cous cous with some fresh cilantro or parsley.

The leftovers taste even better the next day as the flavors have more time to meld.

Amazing!!! The flavors are melt in your mouth! I used golden raisins to sub for apricots. Huge hit.

I was wondering if I could make this recipe with chicken?

I made this recipe recently and truely loved it! Thanks so much! Only challenge I had was that for me it burnt a bit in my pressure cooker when I left it on high for so long... I was still able to save the dish... but I wonder if more liquid could help here?
I had replaced the chickpeas with 2 carrots instead for easier digestablity and I thought it went together well. 
Also have you tried doubling this recipe... what would this mean to the cooking time? I'm having guests over soon so would like to make it for them.

This was a really good recipe. I think it might be the first one that I was motivated enough to actually comment on. I do enjoy middle eastern food, having visited the region for work on many occasions. I thought that the honey and raisins might make it a bit too sweet, although that is part of the character of these dishes, but the balance was really good. 

I might just check out some of your other recipes!

Lovely lamb dish. I'm making it again for dinner tonight.

This recipe is amazing, and easy to make. Every time I make this for guests, they love it. Definitely one of my favorites!

Really outstanding! I had a lamb neck roast from a local farm and was worried it would be too tough a cut for this dish but it was perfect--so tender. And the flavors were awesome. I used apricots and beef stock, as I didn't have chicken stock on hand. Served with a side salad of cucumbers and feta. THANK YOU. I will be making this many, many more times in the future!

Do this in the instant pot but add potatoes, carrots, mushrooms &amp; you will thank us. The seasonings &amp; preserved lemon make this stew a gourmet treat.
Prepare rice or couscous.
We served it to a group of 11 to 13 years old as one of our around the world dishes &amp; it was a hit. Have prepared at least 6 times &amp; it never gets old.

This has quickly become a favorite recipe in our home. I have used both lamb and beef to prepare it and it is very good with tons of flavor. I might even try it with faux beef crumbles or tofu for a vegetarian version when my son visits. I have recommended this recipe to others and my husband raves about it.

Loved this dish! Followed the recipe exactly and it was delicious! Will be making it again for sure.

This is delicious! Easy to make and so much flavor, thanks for sharing!

https://content.jwplatform.com/videos/8eE7nTy0.mp4

How to make Simple & Delicious, Middle Eastern Lamb Stew with chickpeas and fragrant spices- a fast flavorful wholesome meal, that can be made in an Instant Pot! 

Instant Pot Middle Eastern Lamb Stew 

Marrakech’s signature dish is tangia (Moroccan spiced lamb stew), a rib-sticking, saffron-scented braise that requires no searing or sautéing.

Tangia RECIPE

garlic cloves, finely chopped

white pepper

saffron threads, ground in a mortar and pestle

lb. boneless lamb shoulder,

kosher salt

tsp. finely chopped preserved lemon rind, or two (2-inch-long) lemon zest strips

Parsley sprigs,

To a large pot (or pressure cooker; see footnote) set over medium heat, add the oil and garlic and cook until fragrant, about 2 minutes. Stir in the cumin, white pepper, turmeric, and saffron and cook for 1 minute more. Add the lamb and salt and stir to coat with the spices. Add the preserved lemon and enough water to just cover the meat, then bring to a boil. Cover, turn the heat down to maintain a strong simmer, and cook until the meat is soft and flakes apart easily, about 2 hours.

Using a slotted spoon, transfer the lamb to a bowl. Turn the heat to medium-high and cook the broth, stirring occasionally, until thickened slightly and reduced by one third, about 10 minutes. Return the lamb to the pot and bring to a simmer, then remove from the heat.

Transfer the tangia to a serving bowl (alternatively, serve straight from the pot) and garnish with parsley sprigs.

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Top 5 moroccan lamb stew recipes from across the web

The most viewed moroccan lamb stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Moroccan Lamb Stew Recipe

Moroccan Lamb Tagine

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The most viewed moroccan lamb stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine