Recipe

Moroccan Lamb Stew

Tender cubes of lamb nestle among colorful vegetables in a warmly spiced, glossy sauce that captures the essence of Moroccan cooking.

Moroccan Lamb Stew

Total time

1 hr 45 min

Servings

4

Net carbs

9.4g

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Ingredients

What you need

Adjust servings

4 servings
4
  • 2 tbsp olive oil
  • 1 onion (diced small (70g))
  • 2 carrots (large, 1 inch cubes (145g))
  • 2 sticks celery (diced (75g))
  • 3 garlic cloves (minced)
  • 2 tsp freshly grated ginger
  • 1 ½ lb boneless leg of lamb (700g, fat trimmed, 1 inch cubes)
  • 1 red pepper (large, 1 inch cubes (160g))
  • 1 zucchini (1 inch cubes (200g))
  • 12 olives (pitted, I used black)
  • ¼ cup blanched almonds (35g)
  • 3 tbsp tomato paste
  • 2 - 2.5 cups beef, lamb or chicken broth (500-600ml)
  • 1 tbsp Ras el Hanout (Moroccan spice blend) (or use 1 tsp cumin, 1 tsp ground coriander 1 tsp cinnamon)
  • 1 tsp salt (or to taste)
  • ½ tsp black pepper (or to taste)
  • 1 cinnamon stick
  • 1 bay leaf
  • ½ tsp smoked paprika
  • 1 tsp Harissa (optional, to add more heat)
  • 1 tbsp parsley (finely chopped)

Instructions

How to cook it

Prep timer

105:00

Cooking cue

Cook until the thickest piece reaches 165F and the juices run clear.

  1. 1. Heat olive oil in a Dutch oven over medium heat, then sauté the onions, carrots, and celery for 4 minutes. Stir in the garlic, season with salt and pepper, then remove the vegetables and set aside.
  2. 2. Add a bit more oil to the same pot if needed, then brown the lamb cubes on all sides, seasoning with salt and pepper as they cook.
  3. 3. Return the sautéed vegetables to the pot along with the zucchini, red pepper, olives, almonds, cinnamon stick, bay leaf, and all the spices (Ras el Hanout, smoked paprika, and Harissa if using). Stir everything together to coat.
  4. 4. Stir in the tomato paste and broth, then bring the mixture to a boil.
  5. 5. Preheat your oven to 350°F. Cover the pot and transfer it to the oven for about 1.5 hours, checking periodically and adding more broth if the stew looks dry, until the lamb is tender and the sauce is thick and glossy. Alternatively, simmer on the stovetop over low heat with the lid on for about 1.5 hours, stirring regularly and adding broth as needed.
  6. Cook until the thickest piece reaches 165F and the juices run clear.
  7. 6. Garnish with chopped parsley before serving.
  8. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

Sugar Free Londoner · IMPORTED

https://diet.driv.space/recipes/moroccan-lamb-stewSugar Free Londoner reference: https://sugarfreelondoner.com/moroccan-lamb-stew/

Rated 4.89/5 from 9 ratings on Sugar Free Londoner. Method rewritten in-house; see source for the publisher's original.