Moroccan Lamb Stew Recipe

Name: Moroccan Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb. of lamb stew meat; 2 tbsp. olive oil; 1 lg. white; yellow onion, roughly chopped; 6 cloves garlic, crushed; 1 cup red wine; 4 cups chicken stock; 1/2 lemon, juiced; 3 carrots; 5 md. potatoes; 2 tomatoes; 1 can; 1 lg. beet; 2 cups sliced mushrooms; 1 tbsp. coriander; 1/2 tsp. cumin; 1/2 tsp. cinnamon; 2 whole black cardamom; 1 bay leaf; 1/2 bunch kale; 1/2 bunch parsley

Servings: persons

3/4 lb. of lamb stew meat
2 tbsp. olive oil
1 lg. white
yellow onion, roughly chopped
6 cloves garlic, crushed
1 cup red wine
4 cups chicken stock
1/2 lemon, juiced
3 carrots
5 md. potatoes
2 tomatoes
1 can
1 lg. beet
2 cups sliced mushrooms
1 tbsp. coriander
1/2 tsp. cumin
1/2 tsp. cinnamon
2 whole black cardamom
1 bay leaf
1/2 bunch kale
1/2 bunch parsley

1
Heat a large pot over medium-high heat.
2
Cover the bottom of the pan in a thin layer of olive oil.
3
Salt and pepper the lamb generously and add to pan.
4
Sear the lamb well on all sides.
5
Add the roughly chopped onion and saute until translucent.
6
Add the garlic and stir another minute or so.
7
You should get a good amount of carmelization in this step.
8
It's fine if the bottom of the pan gets pretty dark.
9
Deglaze with the wine and scrape all of the goodness off the bottom.
10
Add the stock.
11
Roughly chop the remaining veggies and add all except the kale and parsley to the pot.
12
Add spices.
13
Taste the broth and adjust the salt and pepper if needed.
14
Cook over medium-low heat for 2.5 hours, stirring occasionally.
15
Add the chopped kale and cook another hour.
16
Five minutes before removing from heat, stir in the finely chopped parsley.
17
Garnish with creme fraiche (or sour cream), smoked paprika, and a bit of parsley.

900

kcal

Calories

Fat

Carbs

104

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 3/4 lb. of lamb stew meat, 2 tbsp. olive oil, 1 lg. white, yellow onion, roughly chopped, 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.

That's it — enjoy your meal!

Moroccan Lamb Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions