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Moroccan Lamb Stew

The first time I had this Moroccan Lamb Stew I was in Paris. I am STILL thinking about it. This is the only recipe that I have found to be close to what I had in Paris. I think maybe part of the experience was just being there, in this amazing Moroccan restaurant, on the floor, shoes off, and taking in all the local color. I cannot recall the name of the restaurant, but the atmosphere was warm and inviting. Moroccan cuisine is considered one of the most important cuisines in the world. Although we can’t mimic my full experience, unless you want to replace your dining room table with cushions on the floor, this recipe is the next best thing. When I close my eyes and take a bite of this stew, all the memories come flooding back. Its one of the many reasons I really do believe food is the best memory tactic and brings forward emotions.

An upclose shot of Moroccan lamb stew with fresh apricots on the table in white bowl on bright green cloth napkin in rustic setting

How to Make Moroccan Lamb Stew Recipe

  • Gather all of the ingredients you will need to make this recipe
  • Preheat oven to 350°F. In a large Dutch oven, heat oil over medium-high.
  • Season lamb with salt and pepper.
  • Working in batches, add lamb and brown each side, transfer to plate.
  • Add onion and garlic to the dutch oven, cook until onion is softened.
  • Return lamb to pot, add tomatoes (with liquid), ginger, cinnamon, honey, and water.
  • Season to taste with salt and pepper.
  • Cover and transfer to oven; cook 45 minutes.
  • Stir in apricots, cover, and cook until lamb is tender, 45 minutes more.
  • Serve over rice of your choice.
  • Sprinkle stew with toasted almonds before serving, if desired.

Adapting this Moroccan Lamb Stew Recipe

Any recipe does not reach true perfection until you’ve added your own touch to it. At Waxing Kara Honey House, we encourage you to play with your food. A recipe for us is a guide. Change up this recipe based on what you like or have in your pantry. Here are some ideas:

  • Use golden raisins in place of the apricots, because that’s all we had
  • Add in a little heat with diced dried chilis
  • If you don’t like lamb, try this recipe with beef tips or chicken breast

If you decide to make our Moroccan Lamb Stew, or better yet, your very own take, why not take a photo and share it with us using #waxingkararecipes on Instagram. We love seeing your photos!

An upclose shot of Moroccan lamb stew with fresh apricots on the table in white bowl on bright green cloth napkin in rustic setting

How to Make Moroccan Lamb Stew

Course: Main Course
Cuisine: Mediterranean
Keyword: lamb stew, Mediterranean, Moroccan, Moroccan Lamb Stew
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 4
Calories: 638kcal
This stew offers everything you could ask for dinner. With an explosion of flavors, it will leave your taste buds tingling and your belly more than satisfied.
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Ingredients

  • 1 tbsp. olive oil
  • 1 1/2 lb boneless lamb stew meat
  • coarse kosher salt and fresh ground pepper
  • 1 large yellow onion thinly sliced
  • 4 garlic cloves sliced
  • 1 14.5 oz can diced tomatoes
  • 1/4 c Waxing Kara Honey
  • 2 inch piece of fresh ginger peeled, sliced thin
  • 1/4 tsp. ground cinnamon
  • 2 c water
  • 1/2 c dried apricots chopped
  • toasted sliced almonds optional

Instructions

  • Preheat oven to 350°F. In a large Dutch oven, heat oil over medium high.
  • Season lamb with salt and pepper.
  • Working in batches, add lamb and brown each side, transfer to plate.
  • Add onion and garlic to dutch oven, cook until onion is softened.
  • Return lamb to pot, add tomatoes (with liquid), ginger, cinnamon, honey and water.
  • Season to taste with salt and pepper.
  • Cover and transfer to oven; cook 45 minutes.
  • Stir in apricots, cover, and cook until lamb is tender, 45 minutes more.
  • Serve over rice of your choice.
  • Sprinkle stew with toasted almonds before serving, if desired.

Nutrition

Calories: 638kcal | Carbohydrates: 33g | Protein: 29g | Fat: 43g | Saturated Fat: 17g | Cholesterol: 124mg | Sodium: 693mg | Potassium: 658mg | Fiber: 2g | Sugar: 27g | Vitamin A: 585IU | Vitamin C: 3.7mg | Calcium: 57mg | Iron: 3.3mg

Interested in another unique stew recipe? This Thai Green Curry stew is a great way to warm up after a cold winter day. It’s both savory and spicy and oh so good.

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