North African Lamb Stew Recipe

Name: North African Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 3 pounds lamb shoulder, trimmed of excess fat, cut in 1-inch chunks; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 1 tablespoon ground turmeric; 1/2 tablespoon ground cardamom; 1 teaspoon salt; 1 teaspoon ground black pepper; 2 large red onions, peeled and sliced thinly; 4 carrots, peeled and diced; 2 large leeks, well washed and diced; 2 to 3 quarts water; 2 tablespoons fresh rosemary, chopped; 2 tablespoons fresh oregano, chopped; 2 tablespoons fresh mint, chopped; 2 tablespoons fresh cilantro, chopped; 1/2 teaspoon crushed red pepper; 1/4 cup lemon juice; 3 fresh plum tomatoes, peeled, seeded and finely chopped; 3 cups Israeli couscous

Servings: persons

1/4 cup olive oil
3 pounds lamb shoulder, trimmed of excess fat, cut in 1-inch chunks
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground turmeric
1/2 tablespoon ground cardamom
1 teaspoon salt
1 teaspoon ground black pepper
2 large red onions, peeled and sliced thinly
4 carrots, peeled and diced
2 large leeks, well washed and diced
2 to 3 quarts water
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh oregano, chopped
2 tablespoons fresh mint, chopped
2 tablespoons fresh cilantro, chopped
1/2 teaspoon crushed red pepper
1/4 cup lemon juice
3 fresh plum tomatoes, peeled, seeded and finely chopped
3 cups Israeli couscous

1
Heat the olive oil in a large casserole over a medium flame.
2
Add the lamb chunks in batches and brown well on all sides.
3
Remove and set aside while you finish the remaining lamb.
4
After all the lamb has been browned return it to the pot.
5
Combine the coriander, cumin, turmeric and cardamom in a bowl and sprinkle the lamb with the spice mix.
6
Brown the spice coated meat over low heat being careful not to burn the spices.
7
Season with the salt and pepper.
8
Add the vegetable to the pot and stir to combine well.
9
Add the water and bring quickly to a boil.
10
Reduce the heat and cook for 1 1/2 hours or until the lamb is fork tender.
11
Combine the fresh herbs in a bowl with the red pepper, lemon juice and tomato.
12
Adjust the seasoning and set aside.
13
Cook the couscous according to package directions.
14
Remove the stew from heat and stir in the fresh herbs and tomato.
15
Serve over couscous.

1269

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

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 20 ingredients. The key ingredients include: 1/4 cup olive oil, 3 pounds lamb shoulder, trimmed of excess fat, cut in 1-inch chunks, 1 tablespoon ground coriander, 1 tablespoon ground cumin, and more.

Yes, North African 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!

North African Lamb Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions