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 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 teaspoon turmeric; 2 teaspoons ground cumin; 1 1/2 teaspoons ground coriander; 1 teaspoon paprika; 1 teaspoon cinnamon; 1 teaspoon raz el hanout (optional - some of the flavors duplicate what's in here, so don't worry about leaving it out if you don't have it); 2 pounds boneless lamb shoulder, trimmed of excess fat and cut into 1 1/2-inch pieces; 2 to 3 tablespoons olive oil; 1 large onion, halved and thinly sliced; 3 cloves garlic, minced; 2 cups homemade or low or no sodium chicken stock; 1 cup pitted prunes, halved if large; 2 cups cubed butternut or acorn squash; 1/2 cup Spanish green olives, pitted; 2 teaspoons lemon zest, about one lemon (if you have preserved lemon, you can use the skin of 1/2, rinsed and minced); 3 teaspoons chopped parsley

Servings: persons

1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon turmeric
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon cinnamon
1 teaspoon raz el hanout (optional - some of the flavors duplicate what's in here, so don't worry about leaving it out if you don't have it)
2 pounds boneless lamb shoulder, trimmed of excess fat and cut into 1 1/2-inch pieces
2 to 3 tablespoons olive oil
1 large onion, halved and thinly sliced
3 cloves garlic, minced
2 cups homemade or low or no sodium chicken stock
1 cup pitted prunes, halved if large
2 cups cubed butternut or acorn squash
1/2 cup Spanish green olives, pitted
2 teaspoons lemon zest, about one lemon (if you have preserved lemon, you can use the skin of 1/2, rinsed and minced)
3 teaspoons chopped parsley

1
Combine the salt, pepper and other spices in a large bow. Add the lamb pieces and toss to coat.
2
Heat a Dutch oven over medium-high heat. Add 2 tablespoons of the olive oil and brown the lamb chunks in batches, using additional oil as needed. Remove the lamb chunks to a plate as cooked. Remove some of the fat from the pan if a lot has rendered, leaving only a light coating.
3
Lower the heat to medium and add the onion and garlic, cooking until the onion has softened and become translucent, about 4 or 5 minutes.
4
Add the stock to the pan and scrape up any browned bits from the bottom of pan.
5
Return the lamb to the pan, along with any juices, and add the prunes, squash, olives and lemon zest.
6
Bring the mixture to a boil and then reduce the heat and simmer, partly covered, for 30 to 45 minutes, until the lamb is tender.
7
Taste for salt and pepper and garnish with the parsley. Serve with whole wheat couscous.

2156

kcal

Calories

195

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 18 ingredients. The key ingredients include: 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1 teaspoon turmeric, 2 teaspoons ground cumin, and more.

Yes, Moroccan Style Lamb falls under the Meat & Poultry 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 Style Lamb

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