Moroccan Lamb Stew is hearty, flavorful and warm. It is perfect nestled on a bed of couscous and is sure to leave you full and satisfied.
This stew is so full of flavor! The lamb is the perfect foil for all of the Moroccan spice. This is a perfect warm you up kind of meal that we enjoy all fall and winter long. I love how hearty it is and that it is relatively simple to make despite the big flavors!
I had to buy a whole leg of lamb when I made Maw-maw’s lamb curry, but we didn’t need to use the whole thing for just the three of us. So, I thought this would be a super tasty way to use the rest. It is warm and hearty but is really easy to throw together.
It cooks for a while to ensure tender meat, but is hands off for most of the time. Everyone who ate it went back for seconds. It also stretches the lamb, so it is an affordable way to feed lamb to a crowd.
It is always fun to experiment with different flavors. I thought this mix of spices really worked well with the lamb.
I added a some more garlic to the couscous as it was cooking and it was so good with a little of the tomato sauce from the lamb.
Lamb isn’t something we eat very much. In fact, it is hard to get in our neck of the woods most of the time.
But we really enjoy it when we do get our hands on some. I am definitely going to have to get some more and do some other stew variations soon and possibly a roast leg of lamb too.
Do you make lamb often? What are your favorite ways to fix lamb?
If this doesn’t warm you up on a cold and snowy day, I don’t know what will!
If you are looking for a fun way to use the rest of the box of couscous, try making a bright and fresh pomegranate couscous salad. It is perfect from everything from a summer picnic to a holiday spread.
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Moroccan Lamb Stew
- 2 pounds lamb stew meat would work great, but I used leg cut into chunks
- 2 teaspoons paprika
- 2 teaspoons ground cinnamon
- 1 teaspoon tumeric
- 1 Tablespoon garlic powder
- 1 teaspoon chili flakes
- 1 onion chopped
- 2 28 ounce cans diced tomatoes
- 15 ounce can garbanzo beans drained
- 2-3 cups spinach or kale chopped
- Couscous for serving
- Heat a thick bottomed large pan on the stove (I of course used my trusty cast iron dutch oven… I love that thing!). Brown lamb on all sides.
- Add spices and onions and cook until fragrant and onions are starting to soften. Pour in tomatoes and scrape all the good stuff off the bottom of the pan
- Bring to a boil and then lower to a simmer. Cook with no lid until reduced by 1/3. Then cover and continue to cook for at least 45 minutes.
- Add beans and greens. Cook for about 10 minutes or until beans are warmed through and greens are wilted.
- Serve over couscous.