One Pot Moroccan Lamb

Transport your taste buds to North Africa with this aromatic and hearty One Pot Moroccan Lamb. Packed with tender lamb shoulder, vibrant root vegetables like carrots and sweet potatoes, and a medley of warm spices—cumin, cinnamon, turmeric, and paprika—this dish is a symphony of flavors in every bite. Sweet, chewy dried apricots and protein-rich chickpeas add texture and depth, while the simmering process infuses the dish with unmatched richness. All prepared in a single pot for easy cleanup, this slow-cooked masterpiece is perfect for cozy dinners or special occasions. Serve it over fluffy couscous, rice, or alongside warm flatbread for a complete meal that’s as comforting as it is exotic. Whether you're a fan of Moroccan cuisine or looking to try something new, this one-pot recipe is sure to delight!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1.5 pounds lamb shoulder, boneless, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 0.5 teaspoons turmeric powder
• 0.25 teaspoon cayenne pepper
• 3 cups chicken stock
• 2 tablespoons tomato paste
• 3 medium carrots, peeled and cut into 1-inch chunks
• 2 medium sweet potatoes, peeled and cut into 1-inch chunks
• 0.5 cup dried apricots, roughly chopped
• 1 15-ounce can chickpeas, drained and rinsed
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• 1 teaspoon salt
• 0.5 teaspoon 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 lamb pieces with salt and black pepper. Sear the lamb in batches until browned on all sides, about 2-3 minutes per side. Remove the lamb and set aside.

Step 3

In the same pot, reduce the heat to medium and add the chopped onion. Sauté until softened, about 5 minutes.

Step 4

Add the minced garlic, ground cumin, ground coriander, ground cinnamon, paprika, turmeric powder, and cayenne pepper. Stir constantly for 1 minute until fragrant.

Step 5

Stir in the tomato paste and cook for 2 minutes, coating the onion and spices.

Step 6

Return the browned lamb to the pot along with the chicken stock. Bring to a gentle simmer over medium heat.

Step 7

Reduce the heat to low, cover the pot, and simmer for 45 minutes, stirring occasionally.

Step 8

Add the carrots, sweet potatoes, and dried apricots to the pot. Stir well to combine.

Step 9

Cover again and cook for another 45 minutes, or until the lamb and vegetables are tender.

Step 10

Add the chickpeas to the pot and stir to heat through, about 5 minutes.

Step 11

Taste and adjust seasonings with additional salt or pepper, if desired.

Step 12

Remove from heat and garnish with chopped fresh cilantro, if using.

Step 13

Serve hot with couscous, rice, or flatbread.

Nutrition Facts

Serving size	2874.2 grams (2874.2g)

Amount per serving	% Daily Value*
Calories	3874

Total Fat 209.30g	268%
Saturated Fat 73.80g	369%
Polyunsaturated Fat 2.70g
Cholesterol 608mg	203%
Sodium 5343mg	232%
Total Carbohydrate 277.80g	101%
Dietary Fiber 59.70g	213%
Total Sugars 103.00g
Protein 225.90g	452%

Vitamin D 0IU	0%
Calcium 666mg	51%
Iron 39mg	216%
Potassium 6015mg	128%

*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: 48.3%

Protein: 23.2%

Carbs: 28.5%