Moroccan Lamb Stew is a traditional dish with fall-apart tender lamb and a delicious mix of savory and sweet flavors in a one pot meal!
One of the big differences between Lamb Stew, Irish Lamb Stew, and this recipe is the blend of sweet and savory in the Moroccan version. Using dried fruit along with the savory ingredients gives it a slight sweetness that makes it completely unique to other Soup Recipes. If youre looking for a little more warming spice, head over to my Indian Lamb Curry!
Sabrina’s Moroccan Lamb Stew
This delicious Lamb Stew is absolutely flavor-packed. Warm spices perfectly season the lamb to make a rich taste that’s simply irresistible. The added texture and flavor from the chickpeas and dried fruit make this stew unique to others but still just as comforting and hearty.
Recipe Card
Ingredients
- 2 pounds lamb stew meat
- 2 teaspoons Kosher salt
- 1 teaspoon coarse ground black pepper
- 2 tablespoons vegetable oil
- 1 yellow onion , diced
- 3 garlic cloves , minced
- 2 carrots , sliced
- 2 cans chickpeas , drained and rinsed
- 6 cups beef broth
- 2 teaspoons ground ginger
- 1 tablespoon ground cumin
- 2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 cup dried Turkish apricots , chopped
- 1/4 cup raisins
Instructions
- Season lamb with salt and pepper, then add to a large dutch oven with oil on medium-high heat.
- Cook on all sides until seared well, 6-8 minutes on each side.
- Add in the onion, garlic, carrots, chickpeas, beef broth, ginger, cumin, coriander, cinnamon, dried apricots, and raisins and stir well.
- Bring to a boil, then reduce to low heat and cook for 60 minutes.
Nutrition
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Table of contents
About This Recipe
Just like Ultimate Slow Cooker Beef Stew, Lamb Stew is wonderfully filling and perfect to enjoy on cold nights. The stew warms you right up and will fill the whole house with the delicious smell of spices while it simmers on the stovetop, cooking low and slow. The longer the lamb cooks in the broth the more juicy and tender it gets. By the time the stew is done cooking in the Dutch oven, the lamb meat is fork-tender and well worth the wait time.
How to Store
- Serve: Don’t leave Moroccan Chickpea Stew at room temperature for more than 2 hours.
- Store: Once the stew has cooled you can put it in an airtight container in the fridge. It will keep well for 2-3 days.
- Freeze: You can freeze the recipe in an airtight container for 3-4 months.
Alternative Cooking Techniques
Slow Cooker
- Start by searing the lamb in a cast-iron skillet. Season the lamb with salt and pepper and cook on all sides until browned.
Once the lamb is browned put it in the slow cooker. - Add the onion, garlic, carrots, beef broth, ginger, cumin, coriander, cinnamon, dried apricots, and raisins to the crock pot.
- Stir the ingredients, then cover the crock pot.
- Set the slow cooker to low and cook for 6 hours. It’s important to cook on low so the lamb gets as tender as possible.
- Add in the chickpeas and cook in the slow cooker for another hour.
Instant Pot
- Set the instant pot to sauté mode and add oil to the base of the pot.
- Brown the lamb in the instant pot.
- Add the onion, garlic, carrots, beef broth, ginger, cumin, coriander, cinnamon, dried apricots, and raisins to the instant pot and stir well.
- Seal the pot and pressure cook it for 15 minutes then manually release the pressure.
- Add in the chickpeas and cook for another 5 minutes to cook the chickpeas.
Frequently Asked Questions
For an easy option, you can purchase cubed lamb meat from the butcher. Another option is using a lamb shoulder or lamb shank and cutting it yourself. However, if you don’t cook them right these cuts can become tough and chewy. That’s why it’s important to start by sautéing the meat and then continue cooking the Lamb Stew nice and slow to make the meat as tender as it can be.
Variations
- More filling ingredients: There are lots of different ingredients you can add to make it more filling. This is especially great if you’re making Moroccan Stew for a bigger group. Try putting in some sweet potatoes, potatoes, couscous, or lentils.
- Broth: There are also some changes you can make to the broth Try using vegetable broth and chicken stock. You can also add white wine or balsamic vinegar for some flavor. Mix Greek yogurt with the broth to make it a creamy stew recipe.
- Vegetable add-ins: Some other add-ins you can try are diced tomatoes, bell pepper, parsnips, and plum tomatoes.
- Flavor Add-ins: For some different flavors in the Moroccan Lamb Stew add parsley, bay leaf, thyme, turmeric, paprika, or cinnamon sticks.
Related Recipes
More Hearty Stew Recipes
Italian Chicken Soup
Vegetable Beef Stew
Beef Noodle Soup
Corn Chowder
Photos used in previous versions of this post.
Sounds yummy. In the photo I see celery and potatoes but those items are not spelled out in the ingredients. Was that just an oversight? Can’t wait to make this. THX Barney
I don’t like the idea of apricots or raisins. Is this still tasty without that? What could be substituted?
You could always try this recipe instead: https://dinnerthendessert.com/lamb-stew/
I hope you’ll give it a try.