Easy Moroccan Lamb Stew

Easy Moroccan Lamb Stew is a dish that warms the heart and soul. Imagine a cozy evening with the enticing aroma of spices filling your kitchen. The tender lamb, rich spices, and wholesome vegetables create a stew that’s comforting and fulfilling. You’ll feel like you’ve been transported to the bustling markets of Morocco with every spoonful. Let’s dive into this easy recipe that’s perfect for family dinners or special occasions!

Why You’ll Love Easy Moroccan Lamb Stew

Easy Moroccan Lamb Stew is not just another recipe; it’s a comforting dish brimming with rich flavors and textures that will transport you to the vibrant markets of Morocco. The tender, fall-apart lamb combined with aromatic spices, hearty vegetables, and chickpeas creates a meal that is as satisfying as it is delicious. Perfect for both special occasions and cozy family dinners, this stew is sure to become a staple in your culinary repertoire.

Ingredients

To make this delicious Easy Moroccan Lamb Stew, gather these ingredients:

• 2 tbsp Private Reserve Greek Extra Virgin Olive Oil
• 1 large yellow onion, chopped
• 3 carrots, cubed
• 6 Yukon gold potatoes, peeled and cubed
• Kosher salt and pepper, to taste
• 2.5 lb boneless leg of American lamb, fat trimmed and cut into cubes (or American lamb shoulder)
• 3 large garlic cloves, roughly chopped
• ½ cup dried apricots
• 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 from a can, halved
• 2 ½ cups low-sodium beef broth
• 1 15-oz can chickpeas, drained and rinsed

Preparing the Stew

Sauté the Vegetables

Start by heating 2 tablespoons of olive oil in a large Dutch oven or heavy oven-safe pot over medium heat until it shimmers. Add the chopped onions, cubed carrots, and potatoes. Sauté these veggies for about 4 minutes. They should become slightly tender. Season with salt and pepper, then toss in the garlic. Once the garlic is fragrant, remove the vegetables from the pot and set them aside.

Brown the Lamb

If you need to, add a little more olive oil to the pot. Now, increase the heat to medium-high. Place the lamb cubes into the pot. Don’t forget to season them with salt and pepper. Brown the lamb on all sides. This step is crucial as it builds a rich flavor that enhances your stew.

Combine Ingredients

Next, return the sautéed vegetables to the pot with the browned lamb. Stir in the dried apricots, cinnamon stick, bay leaf, and all the spices. Make sure everything gets coated evenly with those delicious spices. It will smell amazing!

Add Tomatoes and Broth

Now it’s time to pour in the halved plum tomatoes and the beef broth. Bring this mixture to a boil for about 5 minutes. This helps the flavors meld together nicely.

Bake the Stew

Cover the pot and transfer it to a preheated oven set at 350°F. Let it bake for 1½ hours. Make sure to check occasionally to ensure there’s enough liquid. If it looks a bit dry, just add a little water or broth.

Stir in the Chickpeas

After 1½ hours, take the pot out of the oven and stir in the drained chickpeas. Cover it again and let it bake for an additional 30 minutes. The chickpeas will soak up the flavors beautifully.

Serve Hot

Once done, remove the pot from the oven and serve the stew hot. It pairs wonderfully with Lebanese rice, couscous, pita bread, or rustic bread. Each bite will be a comforting experience!

Serving Suggestions

This Moroccan Lamb Stew is best enjoyed with a side of Fattoush salad. The freshness of the salad offers a nice contrast to the rich flavors of the stew. You can also serve it over rice or with warm, crusty bread. This way, you can soak up all that savory broth!

Tips for Success

• For added depth, consider marinating the lamb overnight with the spices. This will deepen the flavors.
• Ensure your pot is well-seasoned to get optimal browning on the lamb. It makes a difference!
• Adjust the spice levels according to your taste preferences. If you love heat, add more spices!

Variations

If you want to mix things up, here are some variations:

• You can substitute lamb with beef or chicken for a different twist.
• Feel free to add your favorite vegetables such as bell peppers or zucchini. They will add color and nutrients!
• For a vegetarian option, replace the meat with hearty mushrooms and increase the chickpeas. It will still taste wonderful!

Storage Tips

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. This stew also freezes well! Just thaw and reheat thoroughly before serving. The flavors will only get better with time!

FAQs

1. Can I use a slow cooker for this recipe?
Yes, you can adapt this recipe for a slow cooker! Sauté the vegetables and brown the lamb separately. Then, add everything to the slow cooker. Cook on low for 6-8 hours for a delicious result.

2. What is ras el hanout?
Ras el hanout is a traditional Moroccan spice blend. It adds warmth and complexity to dishes. You can find it at specialty spice shops or make your own blend if you’re feeling adventurous!

3. Can I prepare the stew in advance?
Absolutely! This stew tastes even better the next day after the flavors meld together. Just reheat before serving for a warm, comforting meal.

4. Is it necessary to include dried apricots?
Dried apricots add a unique sweetness and texture to the stew. However, if you prefer, you can omit them or substitute them with raisins. The stew will still be delicious!

Conclusion

With this Easy Moroccan Lamb Stew recipe, you can delight your taste buds and impress your guests. The dish is rich in flavor and history. Follow these simple steps and tips, and you’ll create a hearty meal that brings warmth and joy to your table. Enjoy your cooking journey, and happy eating!

More Easy Soups & Stews Recipes:

• Thai Peanut Chicken

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Easy Moroccan Lamb Stew

Print Recipe

Pin Recipe

Easy Moroccan Lamb Stew is a comforting dish filled with tender lamb, aromatic spices, and hearty vegetables, perfect for any family dinner or special occasion.

• Total Time: 2 hours 20 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

• 2 tbsp Private Reserve Greek Extra Virgin Olive Oil
• 1 large yellow onion, chopped
• 3 carrots, cubed
• 6 Yukon gold potatoes, peeled and cubed
• Kosher salt and pepper, to taste
• 2.5 lb boneless leg of American lamb, fat trimmed and cut into cubes (or American lamb shoulder)
• 3 large garlic cloves, roughly chopped
• ½ cup dried apricots
• 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 from a can, halved
• 2 ½ cups low-sodium beef broth
• 1 15-oz can chickpeas, drained and rinsed

Instructions

• Heat olive oil in a large pot over medium heat.
• Sauté onions, carrots, and potatoes for 4 minutes, then add garlic.
• Remove vegetables and brown the lamb cubes in the pot.
• Return vegetables to pot, add spices and dried apricots.
• Add tomatoes and beef broth, bring to a boil for 5 minutes.
• Cover and bake in a preheated oven at 350°F for 1½ hours.
• Stir in chickpeas and bake for an additional 30 minutes.
• Serve hot, preferably with rice, couscous, or bread.

Notes

Marinate lamb overnight for deeper flavors.
Ensure pot is well-seasoned for optimal browning.
Adjust spice levels according to taste.

• Author: Martha
• Prep Time: 20 minutes
• Cook Time: 2 hours
• Category: Main Dish
• Method: Baking and Sautéing
• Cuisine: Moroccan

Nutrition

• Calories: 540
• Sugar: 5
• Sodium: 850
• Fat: 24
• Saturated Fat: 7
• Unsaturated Fat: 12
• Trans Fat: 0
• Carbohydrates: 40
• Fiber: 8
• Protein: 32
• Cholesterol: 90