Moroccan Lamb Stew

Ingredients

• 1 tsp (5 ml)ground cumin
• 1 tsp (5 ml)ground ginger
• 1 tsp (5 ml)cayenne pepper
• 1 tsp (5 ml)ground allspice
• 1/2 tsp (2.5 ml)ground cinnamon
• 1/2 tsp (2.5 ml)ground coriander
• 1/4 tsp (1.25 ml)ground fennel
• 1/4 tsp (1.25 ml)ground turmeric
• 1/4 tsp (1.25 ml)ground cloves
• 1/4 tsp (1.25 ml)smoked paprika
• 1 1/2 tsp (7.5 ml)ground black pepper
• 30 ml (2 tbsp)olive oil
• 1.5 kglamb, cut of your choice
• 1cinnamon stick
• 2bay leaves
• 300 g (2 cups)diced onion
• 5 clovesgarlic, minced
• 1 tsp (5 ml)ginger, minced
• 2 1/2 tbsp (37.5 ml)ras el hanout
• 450 g (3 cups)diced tomatoes
• 3 tbsp (45 ml)tomato paste
• 1.2 litres (5 cups)water
• 3carrots, cubed
• 3potatoes, cubed
• 165 g (1 cup)cooked chickpeas
• 75 g (1/2 cup)dried apricots, diced
• 2 tsp (10 ml), or to tastesalt
• 1/2 tsp (2.5 ml), or to tasteground black pepper
• To tastelemon wedges
• To tasteolives
• To tastefresh parsley, chopped
• To serve, amount as desiredcouscous or another carbohydrate of your choice

Instructions

1. 1

   Brown the lamb

   Heat a large pot over high heat and brown the lamb pieces, working in batches if needed. Take the lamb out and set it aside.

2. 2

   Cook the aromatics

   In the same pot, add the cinnamon stick, bay leaves, onion, garlic and minced ginger. Cook until the onion turns translucent.

3. 3

   Add the spices

   Stir in the ras el hanout and cook for 2 minutes. Add the tomatoes and cook for 5 minutes.

4. 4

   Simmer the lamb

   Pour in the water and return the browned lamb to the pot. Stir, bring to the boil, then lower the heat to medium, cover and simmer for 90–120 minutes, stirring occasionally.

5. 5

   Add vegetables

   Add the carrots and potatoes and cook for 15 minutes. Add the chickpeas, apricots, salt and pepper.

6. 6

   Finish the stew

   Stir and cook for another 15 minutes, then taste and adjust the seasoning.

7. 7

   Garnish and serve

   Serve with lemon wedges, olives and chopped parsley, alongside couscous or another carbohydrate of your choice.

What is Moroccan lamb stew?

This is a slow-simmered stew built around lamb, aromatic spices, tomatoes and vegetables, with chickpeas and dried apricots adding extra substance and sweetness. It draws on the warm, layered flavour profile associated with Moroccan cooking.

Here, a ras el hanout spice blend seasons both the lamb and tomato-based broth. The long simmer gives the lamb time to become tender and lets the savoury, sweet and spiced elements come together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 48g protein, 55g carbs, 48g fat.

The lamb supplies most of the protein and much of the fat, while the potatoes, chickpeas, carrots, apricots and tomatoes contribute carbohydrates and fibre. Serve with a moderate portion of couscous and add extra vegetables alongside if you want to balance the bowl.

Make the spice blend count

Ras el hanout: the recipe includes a homemade blend as well as a measured amount of the finished blend for the stew. Combine the listed ground spices ahead of cooking so they are ready to add at once.

Whole spices: the cinnamon stick and bay leaves simmer in the pot for a more rounded background aroma. Remove them before serving if you prefer not to find them in a bowl.

Brown the lamb first

Browning: give the lamb space in the pot and sear it in batches if necessary. A crowded pot can release moisture and prevent the pieces from browning well.

The pot: after removing the lamb, cook the onion and aromatics in the same pot. This carries the browned flavour into the stew without adding another pan.

Let the lamb turn tender

The long simmer: cook the covered stew for 90–120 minutes over medium heat, stirring occasionally. The recipe allows a range because the cut and size of the lamb pieces can affect how quickly they soften.

Doneness: check that the lamb is very tender before adding the vegetables. If it still feels firm, continue simmering and check again rather than rushing the next stage.

Time the vegetables carefully

Carrots and potatoes: they go in after the lamb has simmered, with 15 minutes of cooking before the chickpeas and apricots are added. Cut the vegetables into reasonably even pieces so they cook at a similar pace.

Chickpeas and apricots: these join for the final 15 minutes, when they can warm through and take on some of the broth's flavour. Taste the stew at the end and adjust the salt and pepper.

Balance the sweet and savoury

Apricots: dried apricot adds a sweet contrast to the lamb, tomatoes and spices. Dice it as directed so it is spread through the stew rather than concentrated in large pieces.

Seasoning: salt and black pepper are listed to taste, so start with the stated amounts and adjust after the final simmer. Lemon wedges at the table offer a fresh, tart contrast.

Choose a side and finish

Couscous: serve the stew with couscous or another carbohydrate of your choice to catch the spiced tomato broth. The recipe also suggests olives and chopped parsley as a garnish.

Serving: spoon plenty of lamb, vegetables and broth into each bowl. Add the garnish just before eating for a fresh contrast to the slow-cooked stew.

Recipe notes & tips

• Brown the lamb in batches if the pot is crowded.
• Keep the cinnamon stick and bay leaves whole so they are easy to remove.
• Stir occasionally during the long simmer to help prevent sticking.
• Cut the carrots and potatoes into similar-sized pieces for more even cooking.
• Taste and adjust the seasoning after the final 15-minute cook.
• Serve lemon wedges at the table so everyone can add them to taste.

Variations

• Use lamb ribs: remove the bones once the meat is very tender, as suggested in the recipe.
• Adjust the heat: use less cayenne for a milder stew.
• Change the side: serve with another carbohydrate instead of couscous.
• Add extra lemon: squeeze a wedge over the bowl just before eating.
• Vary the garnish: serve with olives, chopped parsley, or both.

Common mistakes to avoid

• Crowding the pot: the lamb may steam instead of browning; sear it in batches.
• Adding vegetables too early: they may soften too much; wait until the lamb has simmered for 90–120 minutes.
• Skipping the second simmer: chickpeas and apricots need the final 15 minutes to warm through and take on flavour.
• Cooking at a hard boil: lower the heat to medium after the stew comes to the boil and keep it covered.
• Seasoning only at the start: taste after cooking and adjust the salt and pepper before serving.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, stirring occasionally; add a splash of water if the stew has thickened.

Frequently asked questions