Moroccan Style Lamb

Indulge in the rich, aromatic flavors of Moroccan cuisine with this Moroccan Style Lamb recipe. Perfectly seared cubes of tender lamb shoulder are slow-simmered in a fragrant spiced tomato sauce infused with warm cinnamon, cumin, and ground ginger. Sweet dried apricots and a touch of honey add a delightful balance to the savory spices, while toasted almonds provide a satisfying crunch. Simmered to perfection over two hours, this hearty dish is topped with fresh cilantro and a squeeze of zesty lemon for a vibrant finish. Serve alongside fluffy couscous or warm flatbread for a complete meal that’s both comforting and exotic. Ideal for dinner parties or family feasts, this recipe takes you on a culinary journey to Morocco right from your kitchen.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1000 g lamb shoulder, cubed
• 3 tbsp olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp paprika
• 0.25 tsp cayenne pepper
• 400 g chopped tomatoes
• 500 ml chicken or beef stock
• 1.5 tbsp honey
• 100 g dried apricots, halved
• 50 g blanched almonds, toasted
• 2 tbsp fresh cilantro, chopped
• 0.5 lemon, juiced
• 1 tsp salt
• 0.5 tsp black pepper

Directions

Step 1

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

Step 2

Season the cubed lamb with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.

Step 3

Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Sauté the chopped onion until softened, about 5 minutes.

Step 4

Stir in the minced garlic, ground cumin, ground coriander, ground cinnamon, ground ginger, paprika, and cayenne pepper. Cook for 1-2 minutes until fragrant.

Step 5

Add the chopped tomatoes and stir to combine, scraping the bottom of the pot to deglaze.

Step 6

Pour in the chicken or beef stock and stir. Bring the mixture to a boil, then reduce the heat to low.

Step 7

Return the browned lamb to the pot, cover, and let it simmer gently for 1 hour, stirring occasionally.

Step 8

After 1 hour, add the honey, dried apricots, toasted almonds, and lemon juice. Stir well and continue to simmer for another 30 minutes, uncovered, until the lamb is tender and the sauce has thickened.

Step 9

Taste and adjust seasoning with additional salt or pepper if needed.

Step 10

Sprinkle the chopped cilantro over the dish just before serving.

Step 11

Serve the Moroccan Style Lamb with couscous or warm flatbread.

Nutrition Facts

Serving size	2297.7 grams (2297.7g)

Amount per serving	% Daily Value*
Calories	4186

Total Fat 306.50g	393%
Saturated Fat 111.10g	556%
Polyunsaturated Fat 4.00g
Cholesterol 970mg	323%
Sodium 4949mg	215%
Total Carbohydrate 145.40g	53%
Dietary Fiber 24.90g	89%
Total Sugars 100.30g
Protein 223.50g	447%

Vitamin D 0IU	0%
Calcium 528mg	41%
Iron 29mg	163%
Potassium 5615mg	119%

*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: 65.1%

Protein: 21.1%

Carbs: 13.7%