Moroccan Lamb Stew – Comforting, fall-apart tender braised lamb with loads of veggies, chickpeas, and warm Moroccan flavors.
We are back with another international collab with food from Morocco. We are making Moroccan Lamb Stew with Moroccan Couscous. Comforting, fall-apart tender braised lamb with loads of veggies, chickpeas, and warm Moroccan flavors. #tastytagine
Moroccan Lamb Stew
This Moroccan Lamb Stew is a very fragrant dish. It is served with Moroccan CousCous and pita bread. I prefer to use root vegetables (Turnips and Parsnips) instead of potatoes. They have the same basic texture but give the stew a much better taste.
Also, we use Ras el Hanout spice for this Moroccan Lamb Stew. If you can’t find it in your grocery store, the ingredients are listed below, most of which are common to most pantries. Substitute as needed for spices and herbs you like.
Moroccan Food and Information
You can describe Moroccan food as spicy, fragrant, hearty, and wholesome. No single influence or characteristic can define Moroccan cooking because the food in Morocco goes far beyond tagine, the country’s most well-known dish. A case in point is this Moroccan Lamb Stew.
Morocco is the most western of the North African countries known as the “Arab West”, with a population of around 35M. It is boarded by the Atlantic Ocean and the Mediterranean Sea has lots of mountains in the interior of the country and is fiercely independent.
Growing up, my knowledge of Morocco was limited to watching Secret Squirrel and Morocco Mole in cartoons. And “Casablanca” with Humphrey Bogart, Ingrid Bergman, Claude Rains, and Peter Lorre.
What is the Moroccan Spice Ras el Hanout?
Ras el Hanout is a Moroccan spice blend. The name translates to ‘top of the shop’ meaning it’s the best spice blend a spice merchant sells. Traditional blends can include exotic ingredients like Spanish fly and hashish.
What is Ras el hanout made of?
The mixture usually consists of over a dozen spices, in different proportions. Common ingredients include cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric. It is a great spice to add to this Moroccan Lamb Stew.
- Large Dutch Oven
- 2 tbsp Extra Virgin Olive Oil
- 1 large onion chopped
- 3 carrots cubed
- 2 Turnips peeled cubed
- 2 Parsnips peeled cubed
- Kosher salt and pepper
- 2.5 lb boneless leg of lamb cut into cubes
- 3 large garlic cloves chopped
- ½ cup dried apricots
- 1 cinnamon stick
- 1 bay leaf
- 1 ½ tsp ground allspice
- 1 1/2 tsp ras el hanout Moroccan spice blend
- ½ tsp ground ginger
- 1 can plum tomatoes cut in halves
- 2 ½ cups beef broth
- 1 15 oz can chickpeas
- In a large Dutch oven or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat.
- In the heated oil, sauté the onions, carrots, turnips and parsnips for 4 minutes or so. A
- Add the garlic and season with salt and pepper.
- Remove vegetables from the pot and set aside briefly.
- In the same pot, add more oil if needed, and brown the lamb on all sides.
- Season the lamb with salt and pepper.
- Turn heat to medium-high and return the sauteed vegetables to the pot.
- Add Add the cinnamon stick, bay leaf, and spices and stir to coat.
- Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
- Cover the pot and place in the 350 degree oven for 1.5 hours (check partway through to add water or broth if needed).
- Stir in the chickpeas and the dried apricots, cover, and return to the oven for another 30 minutes
- Remove from the oven and serve hot with couscous and pita bread.
Moroccan Couscous with the Moroccan Lamb Stew
This easy Moroccan couscous recipe with raisins and pinenuts is a fast, flavorful, versatile side dish to serve with this lamb stew.
PREP: 5 mins COOK: 10 mins TOTAL: 15 mins SERVINGS: 6 servings
Ingredients – Moroccan couscous
- 1/4 cup pine nuts
- 2 tbsp butter
- 1 small shallot or onion chopped
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp ground cumin
- 2 cups vegetable broth or chicken broth
- 1 cup whole wheat couscous
- 1/3 cup golden raisins
- 1/4 cup chopped fresh parsley
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
Instructions – Moroccan couscous
- Heat a skillet on the stovetop
- Spread the pine nuts in a single layer, with no added grease.
- Toast in the skillet until fragrant and lightly golden, 5 to 7 minutes. Keep an eye on them and DO NOT WALK AWAY to ensure the pine nuts do not burn.
- Transfer to a bowl to stop their cooking.
- In a saucepan, melt the butter over medium heat.
- Add the shallots and cook for 3 minutes, until they begin to soften.
- Add the salt, pepper, and cumin, and cook for 30 seconds.
- Pour in the broth.
- Increase the heat to high and bring it to a boil.
- As soon as the liquid begins to boil, remove the pan from the heat.
- Stir in the couscous, cover, and let sit for 10 minutes.
- With a fork, fluff up the couscous.
- Add the raisins, parsley, lemon juice, olive oil, and toasted pine nuts to the pot, then stir the ingredients together to combine.
- Taste and adjust seasoning as desired.
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If you like this recipe for Moroccan Lamb Stew, you should try our recipe for Pasta with Anchovies. Or you can try another International Collab recipe from Brazil, Brazilian Shrimp Stew or Moqueca de Camarao
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5 thoughts on “Moroccan Lamb Stew”
Another International collab, this time with Moroccan food
YUMMY! Happy New Year. 🙂
Thanks Jeannie, happy new year
Thank you. 🙂