Best 9 Moroccan Lamb Stew Recipes

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Moroccan lamb stew is a delightful culinary journey that blends the vibrant flavors of North Africa with the tender succulence of lamb. This traditional dish, also known as "tagine," originates from the diverse culinary landscape of Morocco, where fragrant spices and fresh ingredients harmoniously unite to create a captivating dining experience. With its captivating aromas and rich, flavorful broth, Moroccan lamb stew is a feast for the senses, offering a perfect balance of sweet, savory, and aromatic notes. Prepare to embark on a culinary adventure as we explore the best recipe to craft this tantalizing dish, immersing ourselves in the vibrant tapestry of Moroccan cuisine.

Here are our top 9 tried and tested recipes!

MAKE-AHEAD MOROCCAN LAMB STEW



Make-Ahead Moroccan Lamb Stew image

Inspired by the wonderful spices and flavors used in Moroccan cuisine, this wonderful stew is a hearty one-dish meal. We like to double the recipe and freeze one portion for later. You can also save time, by combining all of these Moroccan spices in bulk and having the mixture on hand to use in this stew recipe, as well as others, like lamb burgers, grilled salmon, and meat rubs. We typically serve the stew with warm bread and a salad.

Provided by Make-Ahead Mamas

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h20m

Yield 6

Number Of Ingredients 22

1 teaspoon ground cinnamon
1 teaspoon ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground turmeric
⅛ teaspoon curry powder
1 teaspoon kosher salt
1 pound ground lamb
1 tablespoon butter
1 sweet onion, chopped
1 (14.5 ounce) can organic beef broth
1 (14.5 ounce) can organic chicken broth
2 (14.5 ounce) cans beef consomme
1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon honey
3 large carrots, chopped
2 sweet potatoes, peeled and diced
1 (15 ounce) can garbanzo beans, drained and rinsed
½ cup chopped dried apricots
1 cup dried lentils, rinsed
ground black pepper, to taste

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.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 57.3 g, Cholesterol 55.7 mg, Fat 13.9 g, Fiber 16.3 g, Protein 28.2 g, SaturatedFat 5.9 g, Sodium 1337.4 mg, Sugar 15.6 g

MOROCCAN LAMB STEW WITH APRICOTS



Moroccan Lamb Stew with Apricots image

The lamb gets mellow from cooking until tender, and the warm spices take away any overly "lamby" flavor. The apricots, cilantro, and pine nuts are a wonderful combination. This stew took very little time or effort--very nice for a complex-flavored dish like this. This would be great with crusty bread, served over couscous, or with chickpeas added in for a heartier meal.

Provided by Jasmine

Time 2h25m

Yield 4

Number Of Ingredients 19

2 pounds boneless leg of lamb, cut into 1-inch cubes
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
½ teaspoon cayenne pepper
½ teaspoon ground cardamom
½ teaspoon ground turmeric
2 teaspoons kosher salt
2 tablespoons olive oil
2 cups finely chopped onion
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 (3 inch) cinnamon sticks
2 cups low-sodium chicken stock
1 cup dried apricots, halved
2 (3 inch) orange peel strips
1 tablespoon honey
¼ cup chopped fresh cilantro
¼ cup toasted pine nuts

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.

Nutrition Facts : Calories 552.6 calories, Carbohydrate 40.9 g, Cholesterol 125.5 mg, Fat 24.8 g, Fiber 7.4 g, Protein 44.5 g, SaturatedFat 6.5 g, Sodium 1129.7 mg, Sugar 26.1 g

MOROCCAN LAMB STEW



Moroccan Lamb Stew image

Cinnamon, ginger, and dates add spicy, bright, sweet dimension to this warming lamb stew.

Provided by Izabella Wentz PharmD.

Categories     HarperCollins     Dinner     Soup/Stew     Stew     Lamb     Ginger     Soy Free     Peanut Free     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Cilantro

Yield 4 servings

Number Of Ingredients 16

2 pounds lamb stew meat, cut into 1-inch cubes
Sea salt or pink Himalayan sea salt to taste
Black pepper to taste (if tolerated)
1/2 teaspoon ground cinnamon
2 tablespoons coconut oil
1 small onion, chopped
4 cloves garlic, minced
1 (2-inch) piece fresh ginger, peeled and minced
2 tablespoons chopped fresh rosemary
1 tablespoon apple cider vinegar
1/2 cup homemade or store-bought bone broth
1/2 cup water
2 small oranges, zested and juiced
4 cups chopped carrots
2 tablespoons minced fresh dates
1/2 cup chopped fresh cilantro, for garnish (optional)

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 WITH PRESERVED LEMONS



Moroccan Lamb Stew with Preserved Lemons image

This is one of the easiest stews imaginable, because there is no browning of the meat, yet the flavor is very intense. Serve with apricot couscous and a fennel, mint, and radish salad. Preserved lemons must be made several weeks in advance, but they are simple to prepare and add exquisite flavor.

Provided by Food Network

Time 2h46m

Yield 6 servings

Number Of Ingredients 17

3 pounds boneless lamb stew meat, from the shoulder
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Pinch saffron threads
1 orange, zested and juiced
1/2 bunch cilantro, stems removed
3 cloves garlic
1 teaspoon kosher salt
2 yellow onions, finely chopped
1 (14-ounce) can diced tomatoes, with juice
1 cup water
1 cup pitted green Moroccan (or other) olives, chopped
Minced peel of 1 preserved lemon, recipe follows, optional
10 to 12 organically grown lemons, preferably Meyer lemons
Kosher salt
2 fresh or dried bay leaves, preferably Mediterranean

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



Moroccan lamb Stew image

This is a foolproof lamb stew recipe that my whole family loves. It's not a lot of work and can do it's thing on the stove while I play on Recipezaar!

Provided by Geema

Categories     Stew

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 lbs lamb stew meat
2 tablespoons olive oil
2 cups chopped onions
3 cloves garlic, minced
1 1/2 tablespoons minced peeled fresh ginger
3/4 cup orange juice
1/3 cup red wine
1 large orange
1/4 cup chopped fresh parsley
1 tablespoon honey

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.

MOROCCAN LAMB AND QUINCE STEW



Moroccan Lamb and Quince Stew image

Categories     Soup/Stew     Lamb     Onion     Stew     Cranberry     Quince     Winter     Gourmet

Yield Serves 8

Number Of Ingredients 17

For marinade
5 juniper berries
3 garlic cloves
3 cups dry red wine
3 1/2 pounds boneless lamb shoulder
2 medium onions
2 garlic cloves
3 tablespoons vegetable oil
1/2 teaspoon cinnamon
1/2 teaspoon saffron threads, crumbled
1 1/2 cups veal demiglace
1/3 cup red-currant jelly
3 medium quinces (about 1 1/2 pounds total)
1 lemon
3 celery ribs
1/2 cup dried cranberries (about 3 ounces)
Accompaniment:Pistachio Couscous

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.

HARIRA - MOROCCAN LAMB STEW



Harira - Moroccan Lamb Stew image

I learned how to make this from an ex-boyfriend's mother. This stew has a very unique flavor. You can substitute beef if you prefer.

Provided by Mirj2338

Categories     Stew

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 18

1 lb cubed lamb
1 teaspoon ground turmeric
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cayenne pepper
2 tablespoons margarine
3/4 cup chopped celery
1 onion, chopped
1 red onion, chopped
1/2 cup chopped fresh cilantro
1 (29 ounce) can diced tomatoes
7 cups water
3/4 cup green lentil
1 (15 ounce) can garbanzo beans, drained
4 ounces vermicelli
2 eggs, beaten
1 lemon, juiced

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 MEATBALL STEW WITH BUTTERNUT SQUASH



Moroccan Lamb Meatball Stew With Butternut Squash image

Ground lamb was the inspiration for this dish. I also wanted to use a butternut squash and some couscous I had on hand, so after surfing for recipes I used a combination of ingredients I liked the most and this stew was born.

Provided by Fragilethunder

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 21

1 lb ground lamb
1/4 cup breadcrumbs
1 egg
2 tablespoons parsley, minced
2 tablespoons mint, minced
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper (optional)
1 cup butternut squash, peeled, cut in half inch dice
1 red bell peppers or 1 yellow bell pepper, cut in half inch dice
1 (14 1/2 ounce) can diced tomatoes
1/2 cup onion, small dice
2 cups chicken broth
1/2 cup raisins
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon ginger
1/8 teaspoon cardamom (optional)
1/8 teaspoon clove
4 tablespoons olive oil or 4 tablespoons any cooking oil
salt and pepper

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.

Nutrition Facts : Calories 623.1, Fat 42.9, SaturatedFat 14.2, Cholesterol 135.7, Sodium 891.6, Carbohydrate 35.6, Fiber 4.5, Sugar 18.3, Protein 26.2

MOROCCAN LAMB STEW



Moroccan Lamb Stew image

Categories     Fruit     Ginger     Lamb     Onion     Stew     Dinner     Orange     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3 1/2 pounds o-bone (round-bone) lamb shoulder chops, well trimmed, cut into 1-inch pieces, or 2 pounds lamb stew meat
2 tablespoons olive oil
2 cups chopped onions
3 garlic cloves, minced
1 1/2 tablespoons minced peeled fresh ginger
1 1/3 cups water
2 large blood oranges
1/4 cup chopped fresh parsley
1 tablespoon honey

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.

Tips:

  • Choose high-quality lamb for the best flavor. Look for meat that is bright red and has a firm texture.
  • Sear the lamb in a hot pan before adding it to the stew. This will help to brown the meat and develop its flavor.
  • Use a variety of spices in your stew. Common Moroccan spices include cumin, coriander, paprika, and ginger. You can also add a pinch of saffron for a rich, earthy flavor.
  • Simmer the stew for at least 1 hour, or until the lamb is tender. The longer you simmer the stew, the more flavorful it will be.
  • Serve the stew with couscous, rice, or bread. You can also garnish it with fresh herbs, such as cilantro or mint.

Conclusion:

Moroccan lamb stew is a hearty and flavorful dish that is perfect for a special occasion or a weeknight meal. With its tender lamb, rich spices, and aromatic broth, this stew is sure to please everyone at the table. So next time you're looking for a delicious and easy-to-make lamb dish, give this Moroccan lamb stew a try. You won't be disappointed!

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