Moroccan Lamb Stew Recipe

Homemade Moroccan lamb stew with sweet potatoes and chickpeas

Moroccan Lamb Stew Recipe

Tender lamb slow-cooked with Moroccan spices, dried apricots, vegetables, and chickpeas for a rich, comforting stew inspired by North African cuisine. Perfect for cozy nights or special gatherings.

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Course: Dinner, Main Course

Cuisine: Mediterranean, Moroccan, North African

Prep Time: 25

Cook Time: 2

Inactive Time: 30

Total Time: 2 55

Servings:

Calories: 480kcal

Cost: $25–$30

Equipment

Dutch oven or heavy-bottomed pot
Sharp knife for cutting lamb and vegetables
Wooden Spoon for stirring
Measuring spoons for spices
Cutting board for prep

Ingredients

2 lbs lamb shoulder cut into 1.5-inch cubes
3 tablespoon olive oil divided
2 onions large, chopped
4 garlic cloves minced
2 tablespoon fresh ginger grated
2 teaspoon ground cumin
2 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon paprika sweet or smoked
0.5 teaspoon turmeric
0.25 teaspoon cayenne pepper adjust to taste
2 tablespoon tomato paste
1 can diced tomatoes 14.5 oz
3 cups beef or chicken broth
1 cup dried apricots halved
1 can chickpeas 15 oz, drained and rinsed
2 carrots large, cut into chunks
2 sweet potatoes medium, cut into 1-inch cubes
1 preserved lemon rinsed and chopped (or zest of 1 lemon)
0.5 cup green olives pitted
0.25 cup fresh cilantro chopped
0.25 cup fresh mint chopped
Salt and pepper to taste

Instructions

Season and brown the lamb.
Sauté onions, garlic, and ginger.
Toast spices and add tomato paste.
Add tomatoes, broth, and lamb.
Simmer covered for 1 hour.
Add carrots, sweet potatoes, apricots.
Continue simmering until tender.
Stir in chickpeas, olives, lemon.
Simmer 10–15 mins, adjust seasoning.
Stir in herbs and serve hot.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition