Moroccan Lamb Stew

Moroccan Lamb Stew – A Nourishing, Flavorful Meal for Early Spring

There’s something deeply comforting about a slow-cooked stew, especially one infused with warming spices and rich flavors. This Moroccan Lamb Stew is a staple in our home during the colder months, and now that the days are getting lighter and warmer, making something ahead of time is key to enjoying the afternoon outside!

This dish features lamb, earthy root vegetables, chickpeas, and a blend of cinnamon, cumin, and paprika, creating a complex yet comforting flavor profile. The slow simmering process allows the flavors to meld beautifully, resulting in a dish that is both nourishing and deeply satisfying.

I often make this dish with cubed Stew Beef- Just make sure to give your self a lot more time to get really tender meat.

Ingredients:

1.5 lbs lamb shoulder, cubed or beef stew meat

2 tbsp olive oil

1 large onion, chopped

2 garlic cloves, minced

1 tbsp fresh ginger, minced

1 tsp ground cinnamon

1 tsp ground cumin

1 tsp ground coriander

1 cup diced tomatoes

2 cups vegetable or bone broth

1 cup cooked chickpeas

1/2 cup dried apricots, chopped

2 carrots, chopped

2 sweet potatoes or potatoes, chopped

1 cup fresh spinach

Salt and pepper to taste

Fresh cilantro for garnish

Instructions:

Heat olive oil in a pot over medium heat, browning the lamb cubes.

Add the onion, garlic, and ginger, and cook until softened.

Stir in cinnamon, cumin, and coriander until fragrant.

Add tomatoes, broth, chickpeas, apricots, carrots, and sweet potatoes. Season with salt and pepper.

Cover and simmer on low for 1.5 hours or until lamb and vegetables are tender. Add spinach in the last few minutes to wilt. Serve with couscous or crusty bread, garnished with fresh cilantro.

*I have also made this recipe in the Instantpot using the sauté function to brown the meat and cook veggies and the pressure cooking for 20 minutes- makes a great weeknight meal!

plan 3+ hours for beef in the slowcooker ( i pop mine in the oven at 300) or at least 45 min in the pressure cooker.