Moroccan Lamb

Transport your taste buds to the bustling markets of Marrakech with this hearty and aromatic Moroccan Lamb dish. Tender lamb shoulder is simmered to perfection in a vibrant medley of warm spices, including cumin, cinnamon, and turmeric, creating a rich, flavorful base that's both comforting and exotic. Sweet dried apricots, earthy chickpeas, and tender carrots add complexity and texture, while a garnish of fresh cilantro brings a burst of freshness to each bite. Perfectly balanced with a hint of optional cayenne pepper for heat, this dish pairs beautifully with fluffy couscous or crusty bread to soak up the fragrant sauce. Ready in under two hours, this one-pot meal is an impressive yet approachable centerpiece for your next dinner. Perfect for fans of North African cuisine, this Moroccan Lamb recipe is sure to become a family favorite!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1.5 lbs lamb shoulder (cut into 2-inch cubes)
• 1 large onion (finely chopped)
• 4 cloves garlic (minced)
• 2 tsp ground cumin
• 1.5 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp paprika
• 0.5 tsp ground turmeric
• 0.25 tsp cayenne pepper (optional for heat)
• 14 oz canned diced tomatoes
• 1 can chickpeas (drained and rinsed)
• 3 medium carrots (chopped into 1-inch pieces)
• 0.5 cup dried apricots (chopped)
• 2 cups low-sodium chicken or beef broth
• 3 tbsp olive oil
• 0.25 cup fresh cilantro (chopped, for garnish)
• 1 tsp salt
• 0.5 tsp black pepper

Directions

Step 1

In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.

Step 2

Season the lamb cubes with salt and black pepper. Sear the lamb in batches until browned on all sides, about 6-8 minutes per batch. Remove lamb and set aside.

Step 3

In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion until softened, about 5 minutes.

Step 4

Add the minced garlic, ground cumin, ground coriander, ground cinnamon, paprika, ground turmeric, and cayenne pepper (if using). Stir for 1 minute until fragrant.

Step 5

Stir in the canned diced tomatoes and scrape up any browned bits from the bottom of the pot.

Step 6

Return the seared lamb cubes to the pot. Add the chickpeas, carrots, dried apricots, and broth. Stir to combine.

Step 7

Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 1 to 1.5 hours, stirring occasionally, until the lamb is fork-tender and the flavors are well blended.

Step 8

Taste and adjust seasoning with more salt and pepper, if needed.

Step 9

Serve hot, garnished with chopped cilantro. Pair with fluffy couscous, rice, or crusty bread.

Nutrition Facts

Serving size	2380.8 grams (2380.8g)

Amount per serving	% Daily Value*
Calories	3334

Total Fat 204.10g	262%
Saturated Fat 65.10g	326%
Polyunsaturated Fat 7.40g
Cholesterol 518mg	173%
Sodium 4303mg	187%
Total Carbohydrate 221.10g	80%
Dietary Fiber 54.80g	196%
Total Sugars 94.20g
Protein 172.10g	344%

Vitamin D 0IU	0%
Calcium 633mg	49%
Iron 34mg	187%
Potassium 5460mg	116%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.9%

Protein: 20.2%

Carbs: 25.9%