Best Moroccan Lamb Stew Recipes

SLOW COOKER MOROCCAN LAMB STEW

Steps:

• Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
• Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.

MOROCCAN LAMB STEW WITH APRICOTS

Steps:

• Combine lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt in a large bowl; toss together until lamb is evenly coated.
• Heat oil in a large Dutch oven or tagine over medium heat. Add onions; cook, stirring occasionally until soft and translucent, about 5 minutes. Stir in garlic, ginger, and cinnamon; cook, stirring frequently, until fragrant, about 1 minute. Add seasoned lamb; cook, stirring frequently until light brown, being careful not to caramelize, about 2 minutes. Add chicken stock and bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, until the lamb is just tender, about 1 hour and 15 minutes.
• Stir in apricots, orange peels, and honey; continue to simmer over low heat, uncovered, until the liquid has thickened slightly and lamb is fork-tender, about 30 minutes. Remove from the heat, discard cinnamon sticks and orange peels.
• Divide evenly among 4 bowls. Garnish each bowl with a tablespoon each of cilantro and pine nuts.

MAKE-AHEAD MOROCCAN LAMB STEW

Steps:

• Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl. Mix in the ground lamb. For most flavorful results, allow mixture to rest, refrigerated, overnight.
• Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Mix the spiced lamb mixture to the onions. Cook and stir until meat is browned, about 5 minutes.
• Pour the beef broth, chicken broth, and consomme into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, garbanzo beans, dried apricots and lentils. Bring to boil; reduce heat to low.
• Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste.

MOROCCAN LAMB STEW WITH PRESERVED LEMONS

Steps:

• Trim excess fat and gristle from meat and cut lamb into 1-inch cubes. Place meat in a large bowl. In a small bowl, mix the cumin, ginger, cinnamon, and saffron; sprinkle over the meat and set aside.
• On a cutting board, mince together the orange zest, cilantro leaves, garlic, and salt until you have a paste. Add to the meat along with the orange juice and stir well to coat. Cover the bowl and let stand at room temperature for 2 hours, or up to overnight in the refrigerator.
• Transfer the mixture to a heavy pot, add the onions, tomatoes, and 1 cup water. Bring to a boil, cover, reduce heat, and simmer (or bake in a preheated 350 degree oven) until the meat is very tender, about 1 1/2 hours. Add olives and, if using, preserved lemon to the pot. Cook about 10 minutes more, then serve.
• Wash a 1-pint glass-canning jar and its lid with hot soapy water; rinse and dry thoroughly.
• Cut 6 of the lemons, 1 at a time, into quarters through 1 end without cutting all the way through the other end. You want the lemon to open out like a flower, but not to separate. Place the lemon on a large piece of parchment or waxed paper, spread quarters open and sprinkle flesh with a heaping tablespoon of kosher salt; put the lemon into the jar. Continue with remaining lemons, sprinkling salt on each. Pack the lemons in the jar tightly, filling it to the top (you may need more or less than 6 lemons, depending on their size). When you reach the top, lift the parchment and pour the excess salt from it into the jar of lemons.
• Slide the bay leaves down opposite sides of the jar. Juice the remaining lemons 1 by 1, adding juice to the jar, until it reaches the top. Seal jar, shake well, and let stand at room temperature, shaking well every 12 hours, for 1 week. After 1 week, transfer jar to the refrigerator, continuing to shake every day. Lemons are preserved after 3 weeks and keep up to several months in the refrigerator.
• To use lemons, pull out as needed and scrape away pulp. Dice peel and use as a condiment.

MOROCCAN LAMB STEW

Steps:

• In a medium-size bowl, season the meat evenly with the salt, pepper, and cinnamon.
• In a large cooking pot on medium, heat the coconut oil and brown the meat, 2 to 3 minutes per side.
• Add the onion and cook for 3 minutes, or until it begins to brown slightly.
• Add the garlic, ginger, and rosemary and cook until fragrant, another couple of minutes.
• Add the apple cider vinegar, bone broth, water, orange zest and juice, carrots, and dates and bring to a boil.
• Reduce the heat to medium-low, cover, and cook for about 1 1/2 hours, or until the lamb reaches the desired tenderness.
• Serve warm garnished with cilantro.

MOROCCAN LAMB STEW

Steps:

• Combine salt, pepper, cinnamon and allspice in a medium bowl.
• Add the lamb and stir to coat with the spice mixture.
• Heat olive oil in a heavy, large pot over medium high heat.
• Working in batches, add lamb to the pot and brown on all sides, about 4 minutes for each batch.
• Return all the lamb to the pot.
• Add onion, garlic and ginger to the stew and cook for 5 minutes, stirring occasionally.
• Add the wine and orange juice and bring to a boil.
• Cover and reduce heat to a simmer, cooking for about 1 hours and 30 minutes, stirring every once in a while.
• Grate the peel from the orange and set aside.
• Segment the orange cutting off all the bitter white pith, and chop coarsely.
• Add oranges and grated peel to lamb, cooking about 20 more minutes.
• Stir in the parsley and honey, and more salt and pepper to your taste.

HARIRA - MOROCCAN LAMB STEW

Steps:

• Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, margarine, celery, onion, and cilantro into a large soup pot over a low heat.
• Stir frequently for 5 minutes.
• Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
• Pour tomato juice, 7 cups water, and the lentils into the pot.
• Bring the mixture to a boil, then reduce the heat to simmer.
• Let soup simmer, covered, for 2 hours.
• About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente).
• Stir in lemon and eggs, let eggs cook 1 minute.

MOROCCAN LAMB & SWEET POTATO STEW

Steps:

• Preheat the oven to 180°C Heat the oil in a nonstick flameproof casserole over moderately high heat. Add the lamb and cook for 4 minutes or until lightly browned. Transfer the lamb to a plate and put aside. Add the chopped onion and garlic to the casserole and cook for 5 minutes or until the onion is tender.
• Return the lamb to the casserole. Add the coriander, cumin, paprika, and salt and pepper to taste, stirring to coat. Add the tomato paste and 1 cup water and bring to the boil. Add the quartered onions. Cover and transfer the casserole to the oven. Bake for 30 minutes.
• Add the sweet potatoes, mushrooms, prunes and 1/3 cup water. Cover and bake for 30 minutes or until the lamb and potatoes are tender. Top with the parsley and serve with rice, if using.

LAMB STEW MOROCCAN STYLE

Steps:

• Heat oil in a large Dutch oven over medium heat. Add garlic and cook for 1 minute. Add lamb meat and onion and cook until meat is browned and onion is translucent, about 5 minutes. Add curry powder and soy sauce and cook 3 minutes more. Add red and yellow bell peppers and cook 3 to 5 minutes.
• Add beef stock, coconut milk, sweet potato, dried apricots, dried pineapple, orange juice, raisins, and red pepper flakes to the Dutch oven with the lamb mixture. Reduce heat to a simmer and cook for 2 hours until meat is cooked through.

MOROCCAN LAMB STEW

Steps:

• Mix salt, pepper, cinnamon and allspice in medium bowl. Add lamb and toss to coat with spice mixture. Heat oil in heavy large pot over medium-high heat. Working in batches, add lamb to pot and sauté until brown on all sides, about 4 minutes per batch. Return all lamb to pot. Add onion, garlic and ginger to pot and sauté 5 minutes. Add 1 1/3 cups water and bring to boil. Reduce heat; cover and simmer until lamb is almost tender, stirring occasionally, about 1 hour 30 minutes.
• Meanwhile, grate peel from blood oranges and reserve. Cut all remaining peel and white pith from oranges and discard. Coarsely chop oranges. Add oranges and grated peel to lamb. Cover and simmer until lamb is very tender, about 20 minutes longer. Stir in parsley and honey. Season with salt and pepper.

MOROCCAN LAMB AND QUINCE STEW

Steps:

• Make marinade:
• Crush juniper berries and mince garlic cloves. In a large bowl stir together garlic, wine, and juniper berries.
• Trim lamb and cut into 2-inch cubes. Stir lamb into marinade. Marinate lamb, covered and chilled, at least 12 hours and up to 1 day. In a large sieve set over a bowl drain lamb, reserving marinade.
• Chop onions and mince garlic. In an 8-quart heavy kettle heat oil over moderate heat until hot but not smoking and cook onions with garlic, cinnamon, and saffron, stirring occasionally, until onions are softened. With a slotted spoon transfer onion mixture to a large bowl.
• Pat lamb dry and season with salt and pepper. In kettle brown lamb in batches, without crowding, over moderately high heat, stirring occasionally, transferring as browned with a slotted spoon to bowl with onion mixture. Return lamb and onion mixture to kettle and add reserved marinade, demiglace, and jelly. Simmer mixture, covered, stirring occasionally, 45 minutes.
• Peel, quarter, and core quinces. Cut quarters lengthwise into 1/4-inch-thick slices. With a vegetable peeler remove zest from lemon in lengthwise strips. Diagonally cut celery ribs into 1/2-inch-thick slices.
• Add quince and zest to lamb mixture and simmer, covered, stirring occasionally, until quince is tender, about 45 minutes. Stir in celery and cranberries and simmer, uncovered, stirring occasionally, until celery is tender, about 15 minutes. Season stew with salt and pepper. (Stew may be made 1 day ahead and cooled completely before being chilled, covered.)
• Serve stew with couscous.

MOROCCAN LAMB MEATBALL STEW WITH BUTTERNUT SQUASH

Steps:

• For meatballs: combine ground lamb through garlic, salt and pepper, form into 1 inch balls. Sautee in 2 tablespoons oil approximately 20 minutes turning to brown evenly. They should be firm enough to hold their shape when added to the stew.
• While meatballs cook, prepare stew.
• For stew: Place 2 tbsp oil in medium hot pan, add butternut squash and sautee about 5 minutes, add onion and cook till translucent, add bell peppers and garlic, cook 2 minutes. Add tomatoes, spices, chicken broth, and raisins,
• cook till squash is almost tender, about 10 minutes. Add more broth or water if needed. Mixture should be a little soupy, squash will thicken stew as it cooks.
• Add meatballs to stew and cook for about 10 more minutes.
• Serve over couscous for a traditional Moroccan style, or with any grain you prefer.

MOROCCAN LAMB STEW

Steps:

• Brown the meat chunks in a large skilllet with a small amount of olive oil, adding some minced garlic.
• Pour the pan contents into a large metal lasagna pan, then place the slivered onions on top, and add the Moroccan seasoning packet (or maybe 2) or a hearty amount of Ras al Hanout (I also added a bit of salt here), the courgettes, mushrooms,the drained chickpeas, pour tomatoes & their juice on top, then squirt ribbons of tomato paste across the top.
• Give it all a good stir, then cover tightly with foil or pan lid.
• Bake in a preheated 375 F oven (gas mark 5 , 190 C, 170 C Fan) for 2 hours, no peeking.
• After 2 hours, remove the lid, stir and taste for seasonings, adding more salt and additional seasoning until it is to your liking.
• On the show, this was served this with "Sammy's Couscous - Sundried Tomato and Mediterranean Herb", ignoring the package instructions and dumping the whole box into a bowl, covering with 1 pint of boiling water, stirring, let sit a few minutes, stirring again, then sauteeing in some butter in a skillet before serving.

MOROCCAN LAMB STEW WITH DRIED CHERRIES AND LEMON

Steps:

• Rehydrate the cherries in a bowl with about a cup of warmed stock. Let soak until needed.
• In a large, heavy saute pan, heat 2 T olive oil with 2 T butter over high heat. Season the lamb with salt and pepper and saute in batches, not overcrowding the pan, so all sides are browned. Transfer to a large saucepan or casserole. Continue this process until allo the lamb is well browned.
• Reheat the saute pan over medium-high heat. Add olive oil and saute the onions to translucent, about 10 minutes. Add the spices and cook until the aromas start to come up, 2-3 minutes. Deglaze with some of the stock and add this to the pan with the lamb. Add the remaining stock and bring to a boil. Reduce the heat, cover and simmer for 45 minutes. Add the rehydrated cherries with their soaking liquid and the preserved lemon (or lemon zest). Continue cooking for about 15-20 minutes more, or until the lamb is very tender. Add the honey and season to taste with additional salt and pepper.
• Serve over couscous, mixed with a few chopped Kalamata olives. Top with toasted sesame seeds and enjoy with a glass of Cabernet Franc.
• Notes:
• This dish has A LOT of butter. By mistake, I only used 2 T, in stead of ½ cup Next time, I wouldn't use any at all. There is enough olive oil & liquid from the lamb to sufficiently cook the lamb without the butter. This will cut calories by A LOT, too!
• I toasted the ground coriander in a frying pan until it was smoky & fragrant.
• I used beef broth, and lemon zest.

MOROCCAN LAMB STEW WITH QUINCE SAMBAL

Steps:

• To prepare stew, combine flour and lamb in a medium bowl; toss well to coat. Heat canola oil in a large saucepan over medium-high heat. Add lamb mixture; cook 5 minutes, browning on all sides. Add onion and the next 10 ingredients (through 2 garlic cloves); sauté 5 minutes. Stir in water, lime rind, orange rind, and broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Uncover and cook an additional 55 minutes or until lamb is tender. Stir in chickpeas; cook 2 minutes or until thoroughly heated. To prepare sambal, combine Poached Quinces and the remaining ingredients, tossing well. Serve over stew.

MOROCCAN LAMB STEW WITH PRUNES

Steps:

• Instant pot: Saute meat and spices, then onion. 30 minutes on high with lamb and onion, then 15 minutes on high with veggies and prunes. . Spread lamb on a large sheet tray and pat dry. In a small bowl, stir together coriander, cumin, ginger, 2 teaspoons salt, and 1/2 teaspoon pepper, then sprinkle over lamb and toss well to coat.
• Heat 2 tablespoons olive oil in a large ovenproof Dutch oven over medium-high heat. Arrange 1/3 of lamb in pot in a single layer and cook, stirring occasionally, until deep golden brown, 6 to 8 minutes. Transfer lamb to a large bowl; set aside. Repeat with rest of lamb, adding 1 tablespoon olive oil for each batch.
• Add onions to pot, reduce heat to medium, and cook, stirring often, until softened and golden brown, about 10 minutes. Add tomato paste and cook, stirring constantly, for 2 minutes. Stir in broth, scraping up any browned bits. Return lamb and its accumulated juices to pot. Add 2 cups water, cinnamon, and 1 teaspoon salt; stir well and bring to a boil. Cover pot with lid and cook in oven until lamb is just tender, about 1 1/2 hours.
• Uncover pot; stir in chickpeas, dried fruit, and carrots. (Add more water if stew seems dry.) Cover pot; continue to cook until lamb is very tender, about 45 minutes. If desired, uncover pot and cook until thickened, 20 to 25 minutes more. About 15 minutes before serving, prepare couscous following package directions.
• Remove stew from oven; discard cinnamon. Season to taste with salt and pepper. Ladle stew over couscous; serve.

SCENTED MOROCCAN LAMB STEW WITH COUSCOUS

Steps:

• Dredge the lamb pieces in flour. Heat the Dutch oven over medium flame with one tablespoon of olive oil and and tablespoon of butter. Open all cans; drain chickpeas and rinse them. Retain liquid from tomatoes. (Following step must be done in two batches in most ovens.) Fry cumin and cinnamon gently for a moment; add lamb pieces and brown slowly, turning until all pieces are evenly browned. Add garlic and red pepper; toss gently to distribute. Remove lamb and place on plate. Deglaze pot with cans of tomato; be sure to scrape bottom of pot thoroughly with wooden or nylon spoon. Add lamb and enough stock to cover lamb to the depth of about half an inch. (If you like it spicier or denser, add a dried chili pepper or lamb bones, and remove these before serving.) Cover tightly and place in 350 F degree oven for about 40 minutes. Check from time to time to see if lamb is fork-tender and falling apart and be sure liquid level remains above meat. Remove from oven at that point. (Everything up to hear can be made up to several days beforehand. Just reheat day-of and continue.) Add chickpeas and olives to oven mixture (I use a can of each, but add to your taste). Prepare couscous; serve stew over couscous. Garnish with harissa, more cumin/cinnamon, or slices of preserved lemon.

MOROCCAN LAMB STEW

Steps:

• Heat the oil in a very large pot.
• Add the meat, ginger, mustard, coriander, cinnamon and sugar. Brown lightly.
• Add the onions and saute until translucent. Add the soy sauces, sweet Thai chilli sauce, stock and honey. Bring to the boil.
• Reduce heat, cover and simmer for 1 - 1 1/2 hours or until the meat is tender. Stir frequently to prevent sticking and replensh liquids as necessary with water.
• Add the butternut & sweetpotato and cook for a further 15 - 20 minutes or until cooked through and tender.
• Check and adjsut seasoning. Use the cornflour to thicken only if necessary.
• Sprinkle with parsley to garnish and serve with brown rice, couscous or a selection of steamed vegetables.

MOROCCAN LAMB STEW WITH NOODLES

Steps:

• In a small skillet, toast the saffron over moderately high heat until fragrant, about 10 seconds. Transfer to a small bowl and let cool. Crumble the saffron threads and cover with 2 tablespoons of water.
• In a large enameled cast-iron casserole, melt 3 tablespoons of the butter. Add the lamb, onions, cinnamon sticks, ginger, pepper, turmeric and 2 teaspoons of salt. Cook over moderate heat, stirring a few times, until fragrant, 5 minutes.
• Add the cilantro, the saffron water and 2 cups of fresh water to the casserole and bring to a simmer. Cover with a round of parchment paper and a lid; simmer, turning the lamb once, until tender, 1 hour.
• Transfer the lamb and all but 1/2 cup of the cooking liquid to a bowl. Discard the cilantro and cinnamon sticks. Add the remaining 2 tablespoons of butter to the casserole; cook over moderate heat, stirring a few times, until the liquid has evaporated, about 15 minutes. Return the lamb and cooking liquid to the casserole and season with salt. Cover and let stand.
• Preheat the oven to 350°. In a bowl, toss the noodles with the 2 teaspoons of oil. Oil a large steamer insert and set it in a pot. Add enough water to the pot to reach just below the insert; bring to a boil. Add the noodles, cover and steam over moderate heat for 20 minutes, adding more water as necessary.
• Meanwhile, in a small bowl, cover the raisins with hot water and let soak until softened, 10 minutes; drain. Spread the almonds on a baking sheet and toast in the oven for 8 minutes, until golden brown. Let cool completely, then finely chop.
• Transfer the noodles to the bowl and toss with the raisins and salted water; return to the steamer insert, cover and steam for 20 minutes longer. Pour the noodles into the water in the pot and boil, stirring, until al dente, 2 minutes. Drain. Return the noodles and raisins to the bowl, add the butter and toss to coat. Season with salt.
• Reheat the lamb. Spread half of the noodles in a large serving bowl and cover with the lamb stew. Mound the remaining noodles on top, making a well in the center. Fill the well with 3 tablespoons of the confectioners' sugar. In a bowl, combine the remaining confectioners' sugar with the almonds and ground cinnamon. Sprinkle the almond mixture over the noodles and serve.
• Suggested Pairing
• A Rhone Vally red with ample tannnis will help counter this stew's richness. Try a Cotes du Rhone Rouge or Gigondas.