Hearty Moroccan lamb stew simmered with cumin, cinnamon, ginger, carrots, potatoes, and sweet peas in a tomato broth. A comforting one-pot dinner that feeds four.

Prep time: 20 minutesCook time: 1 hour 30 minutesTotal time: 1 hour 50 minutesServings: 4 servingsDifficulty: Medium

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This Moroccan-style lamb stew balances tender, slow-simmered lamb with fresh spring vegetables and warm spices. Everything melds into one deeply flavorful pot that is perfect for sharing with family.

Ingredients

  • 500 g (1.1 lb) lamb shoulder or leg, cut into chunks
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 2 carrots, cut into chunks
  • 2 potatoes, cut into chunks
  • 100 g (2/3 cup) green peas
  • 1 can (400 g / 14 oz) diced tomatoes
  • 500 ml (2 cups) chicken stock
  • A handful of fresh cilantro, chopped
  • Salt and black pepper, to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat. Cook the onion and garlic until softened and fragrant.
  2. Add the lamb and brown on all sides. Stir in the ginger, cumin, and cinnamon and cook for 1 to 2 minutes more.
  3. Add the carrots, potatoes, and peas and stir to combine. Pour in the tomatoes and chicken stock, bring to a boil, then reduce the heat and simmer gently for 1 hour, until the lamb is tender.
  4. Season with salt and pepper, scatter with fresh cilantro, and serve.

Tips

  • A squeeze of lemon juice in the last 10 minutes of cooking adds a lovely brightness.
  • Serve with Moroccan flatbread, couscous, or steamed rice.

Nutrition Information

Calories: about 450 kcal per serving | Protein: 30 g | Carbs: 35 g | Fat: 20 g

Moroccanlamb stewone-potcomfort foodspring recipes

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