Moroccan Lamb Stew (Williams-Sonoma) Recipe

Name: Moroccan Lamb Stew (Williams-Sonoma)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 2 yellow onions, finely chopped; 3 carrots, peeled and chopped; 3 lbs cubed lamb, for stewing; ½ cup all-purpose flour; salt, to taste; fresh ground pepper, to taste; 3 garlic cloves, minced; 1 teaspoon ground cumin; ¼ teaspoon saffron thread; 1 tablespoon fresh ginger, peeled, minced; 2 ½ cups beef stock; 1 cup canned crushed tomatoes; 1 cup chopped dried dates; 1 orange, juice and zest; 2 tablespoons fresh flat-leaf parsley, finely chopped

Servings: persons

4 tablespoons olive oil
2 yellow onions, finely chopped
3 carrots, peeled and chopped
3 lbs cubed lamb, for stewing
½ cup all-purpose flour
salt, to taste
fresh ground pepper, to taste
3 garlic cloves, minced
1 teaspoon ground cumin
¼ teaspoon saffron thread
1 tablespoon fresh ginger, peeled, minced
2 ½ cups beef stock
1 cup canned crushed tomatoes
1 cup chopped dried dates
1 orange, juice and zest
2 tablespoons fresh flat-leaf parsley, finely chopped

1
Preheat oven to 350F.
2
In a Dutch oven over medium heat, warm 1 Tb of olive oil.
3
Add the onions and saute until softened, about 5 minutes.
4
Add the carrots and cook until slightly softened, about 3 minutes more.
5
Transfer to a bowl and set aside.
6
Pat the lamb dry with paper towels.
7
Place the flour in a large bowl or sealable plastic bag and season with salt and pepper.
8
Add the lamb in batches and stir or shake to coat thoroughly with the seasoned flour.
9
Warm the remaining 3 Tb oil in the pot over medium-high heat.
10
Working in batches to avoid crowding, add the lamb and brown on all sides, 4 to 5 minutes for each batch.
11
Transfer to a bowl and set aside.
12
Return the onion mixture and the lamb along with any accumulated juices to the pot.
13
Add the garlic, cumin, saffron and ginger and stir to coat the meat and vegetables.
14
Add the stock and bring to a boil, stirring with a wooden spoon to scrape up the browned bits from the pan bottom.
15
Add the tomatoes, dates, and orange zest and juice and bring to a boil over high heat.
16
Cover the pot, transfer to the oven and bake until the meat is tender, 1 1/2 to 2 hours.
17
If the sauce seems too thin, using a slotted spoon, transfer the meat and vegetables to a bowl and boil the sauce on the stovetop until thickened.
18
Return the meat and the vegetables to the pot.
19
Taste and adjust seasonings.
20
Transfer the stew to a serving bowl and garnish with the parsley.
21
Serve immediately.

1392

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

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

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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 16 ingredients. The key ingredients include: 4 tablespoons olive oil, 2 yellow onions, finely chopped, 3 carrots, peeled and chopped, 3 lbs cubed lamb, for stewing, and more.

Yes, Moroccan Lamb Stew (Williams-Sonoma) 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 (Williams-Sonoma)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions