Moroccan Lamb Stew

Name: Moroccan Lamb Stew
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 serving
Ingredients: 2 tablespoon olive oil; 1 onion; 2 carrots; 2 sticks celery; 3 garlic cloves; 2 teaspoon freshly grated ginger; 1.5 lb boneless leg of lamb; 1 red pepper; 1 zucchini; 12 olives; ¼ cup blanched almonds; 3 tablespoon tomato paste; 2 - 2.5 cups beef, lamb or chicken broth; 1 tablespoon Ras el Hanout (Moroccan spice blend); 1 teaspoon salt; ½ teaspoon black pepper; 1 cinnamon stick; 1 bay leaf; ½ teaspoon smoked paprika; 1 teaspoon harissa; 1 tablespoon parsley

User Reviews

4.8

18 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings
4
Calories
588 kcal
Course
Main Course
Cuisine
Moroccan

Moroccan Lamb Stew

Raiden Walker

Report

My Moroccan Lamb Stew is a hearty and flavorful one pot dinner. Think buttery-soft lamb chunks and wholesome veggies in a thick, glossy sauce packed with Middle Eastern spices. Even better, this easy Moroccan stew is low carb!

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

2 tablespoon olive oil
1 onion diced small (70g)
2 carrots large, 1 inch cubes (145g)
2 sticks celery diced (75g)
3 garlic cloves minced
2 teaspoon freshly grated ginger
1.5 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 tablespoon tomato paste
2 - 2.5 cups beef, lamb or chicken broth 500-600ml

Spices

1 tablespoon Ras el Hanout (Moroccan spice blend) or use 1 teaspoon cumin, 1 teaspoon ground coriander 1 teaspoon cinnamon
1 teaspoon salt or to taste
½ teaspoon black pepper or to taste
1 cinnamon stick
1 bay leaf
½ teaspoon smoked paprika
1 teaspoon harissa optional, to add more heat

TO SERVE

1 tablespoon parsley finely chopped

Add to Shopping List

Instructions

Heat the oil in a dutch oven on non-stick soup pan. Add the onions, carrots, celery and sauté for 4 minutes on a medium heat. Add the garlic and season with salt and pepper. Remove from the pot and set aside.
In the same pot, add a drizzle more oil if needed. Brown the diced lamb on all sides. Season with salt and pepper.
Add the sautéed vegetables back to the pot. Add the zucchini, peppers, olives, almonds, cinnamon stick, bay leaf and spices. Stir to coat.
Add the tomato puree and broth. Stir and bring to a boil.

Oven Method

Preheat the oven to 350F / 180C. Cover the pot and place in the oven for about 1.5 hours or until the stew is glossy and thick and the meat is tender. Important: Check in between and add more broth if needed.

Stovetop Method

Simmer the stew over a low heat on on the stovetop, lid on, for about 1.5 hours. Add more broth if needed and stir regularly. The stew is done when the lamb is tender.

Notes

4g net carbs per portion. Makes 4 generous servings. Serve on its own or with cauliflower rice. If carbs are not a concern, serve with regular rice or couscous.
If the diced lamb is not fork tender after 90 minutes, add another 30 minutes or up to 1 hour to the cooking time. The time will depend on the quality of the meat and the size of the lamb cubes.
Slow Cooker / Crock Pot Instructions:
Pressure Cooker / Instant Pot Instructions:
Store leftovers in the fridge for 4 days or freeze for up to 3 months.
Set the slow cooker to low. Fry the vegetables and brown the lamb as per recipe in a pan on the stovetop. Add all the spices, tomato paste and broth. Tip everything into the slow cooker and cook for 6 to 8 hours.
Turn the heat to high and cook for a further 20 minutes. Adjust seasoning to taste.
Fry the vegetables and brown the lamb as per recipe. (In the Instant Pot on the saute setting or on the stovetop).
Add all ingredients for the stew into the pressure cooker or Instant Pot. Secure the lid and pressure cook for 50 minutes.
Do a quick release and stir. For a thicker stew, return to the saute setting and cook down the liquid. Adjust the seasoning to taste.