Moroccan Lamb and Beef Stew Recipe

Name: Moroccan Lamb and Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Lamb Shoulder, Cut Into Cubes; 2 pounds Beef Chuck, Cut Into Cubes; 2 Tablespoons Vegetable Or Grape Seed Oil Or Butter; 3/4 cups Flour; 1 teaspoon Salt; 1/4 teaspoons Cinnamon; 1/4 teaspoons Ground Ginger; 1/2 teaspoons Freshly Ground Black Pepper; 2 whole Medium Onions, Diced; 4 whole Carrots, Peeled And Diced; 2 whole Medium Turnips, Peeled And Diced; 3 whole Cloves Garlic; ⅔ cups Dried Apricots; ⅔ cups Prunes, Pitted; 3 cups Beef Broth (Add An Extra Cup If Needed)

Servings: persons

2 pounds Lamb Shoulder, Cut Into Cubes
2 pounds Beef Chuck, Cut Into Cubes
2 Tablespoons Vegetable Or Grape Seed Oil Or Butter
3/4 cups Flour
1 teaspoon Salt
1/4 teaspoons Cinnamon
1/4 teaspoons Ground Ginger
1/2 teaspoons Freshly Ground Black Pepper
2 whole Medium Onions, Diced
4 whole Carrots, Peeled And Diced
2 whole Medium Turnips, Peeled And Diced
3 whole Cloves Garlic
⅔ cups Dried Apricots
⅔ cups Prunes, Pitted
3 cups Beef Broth (Add An Extra Cup If Needed)

1
1.
2
Trim any excess fat from the meat.
3
Heat a large pot with oil and flour the cubes in a bowl.
4
Shake them well and place them in the pot, being sure not to crowd them.
5
As they cook, remove to a plate or rack.
6
2.
7
Put all of the browned meat back in the pan and sprinkle with salt, cinnamon, ginger and pepper.
8
Then add the vegetables, garlic and dried fruit.
9
Pour in enough broth to barely cover the meat and bring it to a boil.
10
Lower the heat so the bubbles percolate.
11
Cover and simmer gently for 2 hours until tender.
12
Skim off any excess fat from the surface with a spoon.
13
Serve with couscous (Israeli couscous is my favorite).
14
This also is good when made ahead of time and allowed to sit so the flavors develop.

1551

kcal

Calories

Fat

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds Lamb Shoulder, Cut Into Cubes, 2 pounds Beef Chuck, Cut Into Cubes, 2 Tablespoons Vegetable Or Grape Seed Oil Or Butter, 3/4 cups Flour, and more.

Yes, Moroccan Lamb and Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Lamb and Beef Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions