Ras El Hanout Stewed Lamb

Bring a taste of North Africa to your table with this aromatic Ras El Hanout Stewed Lamb. This hearty one-pot meal features tender chunks of lamb simmered to perfection in a rich, spiced broth infused with the bold and complex notes of Ras El Hanout, a traditional Moroccan spice blend. Sweet dried apricots and earthy chickpeas complement the savory depth of tomatoes, garlic, and caramelized onions, while a hint of cinnamon adds warmth to every bite. With just 20 minutes of prep and a slow simmer that unlocks incredible flavors, this stew is perfect for family dinners or special occasions. Serve it over fluffy couscous or with warm flatbread for a complete, satisfying meal. Rich in spices and bursting with flavor, this dish will transport your taste buds straight to the vibrant markets of Morocco.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 2 pounds boneless lamb shoulder, cut into 1.5-inch chunks
• 2 tablespoons Ras El Hanout spice blend
• 3 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 0.5 teaspoon ground cinnamon
• 14 ounces diced tomatoes (canned)
• 3 cups chicken or beef broth
• 8 dried apricots, halved
• 1 cup chickpeas (canned), drained and rinsed
• 2 medium carrots, peeled and cut into thin rounds
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Season the lamb chunks with 1 tablespoon of Ras El Hanout, salt, and pepper. Toss to coat evenly.

Step 2

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches, about 2-3 minutes per side, to develop a deep crust. Remove and set aside.

Step 3

In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the onions until softened and golden, about 5-7 minutes. Add the garlic, remaining Ras El Hanout, and cinnamon, stirring for 1 minute until fragrant.

Step 4

Deglaze the pot by adding the canned diced tomatoes, scraping up any browned bits from the bottom of the pot. Cook for 2-3 minutes.

Step 5

Return the lamb to the pot along with the broth. Bring to a boil, then reduce the heat to a low simmer.

Step 6

Add the carrots and dried apricots. Stir to combine, cover the pot, and let it cook for 1.5 to 2 hours, stirring occasionally, until the lamb is tender.

Step 7

About 20 minutes before serving, stir in the chickpeas. Taste and adjust seasoning with additional salt and pepper if needed.

Step 8

Garnish with chopped fresh cilantro before serving. Enjoy with couscous, flatbread, or rice on the side.

Nutrition Facts

Serving size	3624.4 grams (3624.4g)

Amount per serving	% Daily Value*
Calories	5820

Total Fat 234.60g	301%
Saturated Fat 80.00g	400%
Polyunsaturated Fat 4.00g
Cholesterol 680mg	227%
Sodium 6870mg	299%
Total Carbohydrate 778.10g	283%
Dietary Fiber 107.10g	383%
Total Sugars 589.10g
Protein 233.10g	466%

Vitamin D 0IU	0%
Calcium 886mg	68%
Iron 45mg	249%
Potassium 13718mg	292%

*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: 34.3%

Protein: 15.1%

Carbs: 50.6%