Moroccan Lamb Stew Recipe

Name: Moroccan Lamb Stew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 med. onions, cut into 1/8ths; 2 tbsp. olive or possibly vegetable oil; 2 1/2 lbs. lamb, cubed (Or possibly 3-4 lbs. lamb neck); 1/4 c. extra virgin olive oil (or possibly vegetable oil); 1 med. onion, minced; 1/2 teaspoon black pepper; 1/2 teaspoon crumbled bay leaves; 3 tbsp. parsley flakes (or possibly 1/2 c. fresh); 1/2 teaspoon turmeric; 1/2 teaspoon ginger; 2 lg. tomatoes, minced; 1/2 c. dry white wine; 1 c. raisins, plumped in hot water (about 30 minutes.); 1/3 c. slivered almonds

Servings: persons

2 med. onions, cut into 1/8ths
2 tbsp. olive or possibly vegetable oil
2 1/2 lbs. lamb, cubed (Or possibly 3-4 lbs. lamb neck)
1/4 c. extra virgin olive oil (or possibly vegetable oil)
1 med. onion, minced
1/2 teaspoon black pepper
1/2 teaspoon crumbled bay leaves
3 tbsp. parsley flakes (or possibly 1/2 c. fresh)
1/2 teaspoon turmeric
1/2 teaspoon ginger
2 lg. tomatoes, minced
1/2 c. dry white wine
1 c. raisins, plumped in hot water (about 30 minutes.)
1/3 c. slivered almonds

1
Heat the 2 Tbsp.
2
extra virgin olive oil in a pot and saute/fry the 2 onions cut in 1/8ths till golden brown, about 5 min.
3
Remove onions and set aside.
4
Add in the 1/4 c. oil to the pot to heat and brown the meat on all sides.
5
Stir in minced onion, spices and minced tomatoes.
6
Let simmer a few min.
7
Add in wine.
8
Cover.
9
Simmer 1 hour or possibly till tender.
10
Add in precooked onion sections and raisins.
11
Sprinkle almonds on top.
12
Bake uncovered in 450 degree oven for 15 min or possibly till most of liquid has evaporated.
13
Serve alone or possibly over rice.

1194

kcal

Calories

Fat

Carbs

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 14 ingredients. The key ingredients include: 2 med. onions, cut into 1/8ths, 2 tbsp. olive or possibly vegetable oil, 2 1/2 lbs. lamb, cubed (Or possibly 3-4 lbs. lamb neck), 1/4 c. extra virgin olive oil (or possibly vegetable oil), and more.

Yes, Moroccan Lamb Stew Recipe 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 Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions