Tender Braised Moroccan Lamb Curry

Ingredients

• 30 mlolive oil (or a light neutral oil)
• 2 largesweet onions, finely chopped
• 5 medium cloves (about 30–45 ml thinly sliced)garlic, thinly sliced
• 45 mlcurry powder
• 2.5 mlground cardamom
• 1.36–1.81 kgboneless lamb shoulder, cut into thin slices about 6–13 mm thick
• 10 ml, dividedkosher salt
• 1.25 mlfreshly ground black pepper
• 240 mlwater (or chicken stock)
• 30 ml, plus more to servemint, finely chopped
• 30 ml, plus more to servecoriander, finely chopped
• about 170 gprunes
• about 40 ggolden raisins
• 450–680 gYukon Gold potatoes, unpeeled and quartered or cut into bite-sized pieces

Instructions

1. 1

   Cook the aromatics

   Set a large Dutch oven or other large pan over medium-high heat. Once hot, add 30 ml olive oil and the chopped onions. Cook, stirring occasionally, for 3–5 minutes. Add the sliced garlic and cook for 1 minute. Stir in the curry powder and ground cardamom until evenly combined, then cook for a further 5–7 minutes.

2. 2

   Brown the lamb

   Add the lamb to the pot and season with 7.5 ml kosher salt and 1.25 ml black pepper. Leave it undisturbed for 3–5 minutes, then stir and cook for another 3–5 minutes.

3. 3

   Add the remaining ingredients

   Pour in 240 ml water, then add the chopped mint, chopped coriander, prunes and golden raisins. Stir well. Scatter the potatoes over the top and bring the pot to a boil.

4. 4

   Braise until tender

   Lower the heat to a simmer and lay a piece of aluminium foil directly over the ingredients. Fit a tight lid on the pot and cook for 1 hour 15 minutes, until the lamb is fork-tender and the potatoes are soft.

5. 5

   Garnish and serve

   Stir the curry well, taste and adjust the seasoning, adding some or all of the remaining salt if needed. Serve straight away, topped with extra mint and/or coriander.

What is Moroccan lamb curry?

This is a slow-braised lamb dish inspired by the fragrant, gently spiced stews of Moroccan cooking. Its curry powder and cardamom bring warmth, while prunes and golden raisins add a sweet contrast to the savoury meat.

Here, potatoes cook in the same pot and soak up the spiced juices. The result is a substantial one-pot meal with tender lamb and a sweet-savoury balance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 342 calories, 25g protein, 41g carbs, 10g fat.

The potatoes, prunes and raisins supply most of the carbohydrates, while lamb shoulder provides most of the protein and contributes fat; the oil adds further fat. Serve a portion with salad or greens for a fresh contrast alongside the rich braise.

Build the flavour in stages

Onions and garlic: give them time to soften and turn fragrant before adding the spices. The extra cooking after the curry powder and cardamom go in helps their aromas bloom in the oil.

Spices: curry powder provides the main seasoning, while cardamom adds a distinct fragrant note. Stir thoroughly so the spices coat the aromatics rather than clumping in one place.

Choose and prepare the lamb

Lamb shoulder: this cut suits a long, gentle braise and becomes tender as it cooks. The recipe specifies thin slices, so cut the meat evenly to help it cook at a similar pace.

Initial cooking: let the lamb sit undisturbed for the first 3–5 minutes before stirring. This gives the meat contact with the hot pot before it starts simmering.

Keep the braise gentle

Low simmer: once the pot boils, lower the heat so the liquid bubbles gently rather than vigorously. The tight lid and foil covering help keep moisture around the lamb during the long cook.

Doneness: check that the lamb yields easily when pierced with a fork and that the potatoes are soft. If either is still firm, continue cooking until tender.

Balance sweet and savoury

Dried fruit: prunes and golden raisins soften in the braising liquid and sweeten it as they cook. Stir them through before adding the potatoes so their flavour is distributed in the pot.

Final seasoning: taste after braising, when the meat, fruit and cooking liquid have come together. Add the reserved salt gradually, then finish with fresh mint or coriander.

Make it a complete meal

Potatoes: Yukon Gold potatoes hold their shape while becoming soft enough to take on the spiced liquid. Keeping their skins on also means less preparation.

To serve: the curry is substantial on its own, but a crisp green salad or simply cooked greens can add a fresh contrast. Extra herbs on top bring a brighter finish.

Recipe notes & tips

• Cut the lamb into pieces of a consistent thickness so they braise evenly.
• Have the onions, garlic and herbs chopped before heating the pot, as the early cooking stages follow one another quickly.
• Use a tight-fitting lid to help keep the braising liquid from evaporating.
• Keep the heat at a gentle simmer after bringing the pot to a boil.
• Taste before adding the reserved salt, since the flavour concentrates as the curry cooks.
• Scatter the potatoes across the top so they cook in the covered pot alongside the lamb.

Variations

• Use chicken stock: replace the water with stock for a fuller savoury base.
• Adjust the fruit: use fewer prunes or raisins for a less sweet curry.
• Add more herbs: increase the mint or coriander to give the finished dish a fresher flavour.
• Change the potatoes: use another waxy potato that holds its shape during a long braise.
• Serve with grains: offer couscous or rice alongside if you would like an additional base for the sauce.

Common mistakes to avoid

• Boiling hard: a vigorous boil can make the braise cook unevenly; reduce the heat to a gentle simmer.
• Lifting the lid often: repeated checks let heat and steam escape; keep the lid on and check near the end.
• Adding all the salt at once: seasoning can taste stronger after cooking; reserve some to adjust at the end.
• Cutting the lamb unevenly: pieces of very different thicknesses may not become tender together; aim for consistent slices.
• Skipping the final taste: the fruit and lamb can change the balance as they cook; taste and adjust before serving.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions