Moroccan-Style Lamb Recipe

Name: Moroccan-Style Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon cumin; 2 teaspoons coriander; 2 teaspoons salt; 1/2 teaspoon cayenne pepper (or to taste); black pepper (optional); 3 lbs lamb shoulder, cut into about 2-inch pieces (or smaller); 4 -6 tablespoons oil; 2 onions, chopped; 2 tablespoons garlic (or to taste); 1 tablespoon tomato paste; 2 cups chicken broth; 1 (15 ounce) can chickpeas, drained (garbonzo beans); 4 large plum tomatoes, chopped (or use one 28-ounce whole tomatoes, chopped and drained slightly in place of fresh tomatoes); 1 -2 cinnamon stick; 2 teaspoons minced fresh ginger; 1 1/2 cups dried apricots, coarsley chopped (or to taste); 3 tablespoons whipping cream (optional); cooked basmati rice or cooked rice

Servings: persons

1 tablespoon cumin
2 teaspoons coriander
2 teaspoons salt
1/2 teaspoon cayenne pepper (or to taste)
black pepper (optional)
3 lbs lamb shoulder, cut into about 2-inch pieces (or smaller)
4 -6 tablespoons oil
2 onions, chopped
2 tablespoons garlic (or to taste)
1 tablespoon tomato paste
2 cups chicken broth
1 (15 ounce) can chickpeas, drained (garbonzo beans)
4 large plum tomatoes, chopped (or use one 28-ounce whole tomatoes, chopped and drained slightly in place of fresh tomatoes)
1 -2 cinnamon stick
2 teaspoons minced fresh ginger
1 1/2 cups dried apricots, coarsley chopped (or to taste)
3 tablespoons whipping cream (optional)
cooked basmati rice or cooked rice

1
In a bowl mix together cumin, coriander, salt, cayenne and black pepper (if using).
2
Add in the lamb; toss well to coat.
3
Heat oil in a large skillet or Dutch oven, and brown the lamb well on all sides, turning occasionally adding in more oil if needed; transfer lamb to a bowl.
4
Add in onion and tomato paste to the drippings in the skillet and saute for about 5 minutes, then add in garlic and saute for 1 minute.
5
Add in broth and chick peas, chopped tomatoes, cinnamon stick and ginger; bring to a boil, scraping up any browned bits with a wooden spoon.
6
Add the browned lamb back to the skillet and bring to a boil.
7
Reduce heat to low, cover and simmer until the lamb is tender (about 1-1/2 hours, or more or less) adding in the chopped apricots and seasoning with salt and pepper about 20 minutes before the finished cooking time.
8
Add/stir in the whipping cream at this point and simmer for a couple of minutes, only for a creamier sauce if not just omit.
9
Transfer the lamb and sauce to a bowl, and serve with cooked rice or couscous.

2290

kcal

Calories

182

Fat

Carbs

128

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 18 ingredients. The key ingredients include: 1 tablespoon cumin, 2 teaspoons coriander, 2 teaspoons salt, 1/2 teaspoon cayenne pepper (or to taste), and more.

Yes, Moroccan-Style Lamb 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-Style Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions