Moroccan Lamb Stew

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Moroccan lamb stew is a nutrient dense, one pot dish that combines sweet, savory, and fragrant spices. Made with tender lamb, chickpeas, and dried apricots for a slight fruitiness.

Moroccan lamb stew is perfect for when you are craving a stew or chili but want to change things up a little. Traditional lamb or beef stew is very savory, and while I love it every so often, sometimes I am wanting something different.

This stew is savory but the dried apricots give it a little fruitiness. Its full of spices which makes the flavor really pop. I love this bright and flavorful dish but it's also super filling and hearty.

I've really tried to get into the habit recently of cooking my meat, especially red meat, low and slow because it leads to the best results. Grass fed and finished meat particularly tastes best cooked low and slow.

It also simplifies the recipe more too. You can just set everything up in one pot and let it cook while you do other tasks. In the middle of winter, it's wonderful to relax while the smell of stew floats through the house.

Ingredients

1 lb lamb stew meat (can substitute with beef stew meat)

1 medium yellow onion, diced

2 carrots, diced

6 cloves garlic, minced

2 tbsp ginger, grated

2 tsp cumin

½ tbsp coriander seeds

½ tbsp cardamom seeds

½ tbsp black peppercorns

1 tsp all spice

1 tsp ground nutmeg

½ tsp ground cloves

3 cups diced tomatoes

4 cups bone broth

2 tbsp apple cider vinegar

1 cinnamon stick

1 bay leaf

½ cup dried apricots, chopped

1 ½ cup chickpeas, cooked

arrowroot or tapioca starch (as needed)

How to Make Moroccan Lamb Stew

Preheat the oven to 325℉.

Warm the dutch oven over medium-high heat on the stovetop.

Add the avocado oil and the lamb. Brown the lamb for a few minutes on each side then remove it from the pot and set aside.

Add the onion, garlic, ginger, and carrots and sauté for a few minutes or until the veggies have softened.

Add in the cumin, coriander, cardamom, black peppercorns, all spice, nutmeg, and cloves and sauté for 1 minute allowing them to get fragrant.

Then add in the bone broth, diced tomatoes, vinegar, bay leaf, and cinnamon stick. Stir and place the lamb back in the pot.

Cover the pot and place it in the oven for 45 minutes.

After 45 minutes, remove the dutch oven from the oven and add the dried apricots. Cover and place the pot back in the oven for another 45 minutes.

Remove the pot from the oven and remove the cinnamon stick and bay leaf. Add in the cooked chickpeas and allow the pot to cool for 5-10 minutes.

If the broth is still runny, add in arrowroot or tapioca starch until the sauce has thickened. Make sure to add it slowly in small amounts while stirring to avoid clumping.

This stew tastes delicious served with cooked couscous, quinoa, or rice.

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