Moroccan Lamb Stew Recipe

Name: Moroccan Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds lamb stew meat, cut into 1-inch cubes; Sea salt or pink Himalayan sea salt to taste; Black pepper to taste (if tolerated); 1/2 teaspoon ground cinnamon; 2 tablespoons coconut oil; 1 small onion, chopped; 4 cloves garlic, minced; 1 (2-inch) piece fresh ginger, peeled and minced; 2 tablespoons chopped fresh rosemary; 1 tablespoon apple cider vinegar; 1/2 cup homemade or store-bought bone broth; 1/2 cup water; 2 small oranges, zested and juiced; 4 cups chopped carrots; 2 tablespoons minced fresh dates; 1/2 cup chopped fresh cilantro, for garnish (optional)

Servings: persons

2 pounds lamb stew meat, cut into 1-inch cubes
Sea salt or pink Himalayan sea salt to taste
Black pepper to taste (if tolerated)
1/2 teaspoon ground cinnamon
2 tablespoons coconut oil
1 small onion, chopped
4 cloves garlic, minced
1 (2-inch) piece fresh ginger, peeled and minced
2 tablespoons chopped fresh rosemary
1 tablespoon apple cider vinegar
1/2 cup homemade or store-bought bone broth
1/2 cup water
2 small oranges, zested and juiced
4 cups chopped carrots
2 tablespoons minced fresh dates
1/2 cup chopped fresh cilantro, for garnish (optional)

1
In a medium-size bowl, season the meat evenly with the salt, pepper, and cinnamon.
2
In a large cooking pot on medium, heat the coconut oil and brown the meat, 2 to 3 minutes per side.
3
Add the onion and cook for 3 minutes, or until it begins to brown slightly.
4
Add the garlic, ginger, and rosemary and cook until fragrant, another couple of minutes.
5
Add the apple cider vinegar, bone broth, water, orange zest and juice, carrots, and dates and bring to a boil.
6
Reduce the heat to medium-low, cover, and cook for about 1 1/2 hours, or until the lamb reaches the desired tenderness.
7
Serve warm garnished with cilantro.

895

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 2 pounds lamb stew meat, cut into 1-inch cubes, Sea salt or pink Himalayan sea salt to taste, Black pepper to taste (if tolerated), 1/2 teaspoon ground cinnamon, and more.

Yes, Moroccan Lamb 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.

Moroccan Lamb Stew

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