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!
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.
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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 lamb recipes?
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.
Moroccan Lamb Stew
Ingredients
- 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 oz cans diced tomatoes undrained
- 1 15 oz. can garbanzo beans drained
- 2-3 cups spinach or kale chopped
- Couscous for serving
Instructions
- Heat a thick bottomed large pan on the stove (I of course used my trusty cast iron dutch oven… I love that thing!). Brown 2 pounds lamb on all sides.
- Add 2 teaspoons paprika, 2 teaspoons ground cinnamon, 1 teaspoon tumeric, 1 Tablespoon garlic powder, 1 teaspoon chili flakes and 1 onion and cook until fragrant and onions are starting to soften.
- Pour 2 28 oz cans diced tomatoes and scrape any bits off the bottom of the pan.
- Bring to a boil and then lower to a simmer. Cook with no lid until reduced by ⅓. Then cover and continue to cook for at least 45 minutes.
- Add 1 15 oz. can garbanzo beans and 2-3 cups spinach or kale. Cook for about 10 minutes or until beans are warmed through and greens are wilted.
- Serve over couscous.
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You won me over with the Garbanzo beans. I'm thinking that I need to get some lamb and try some of these lamb recipes. I grew up on a beef and dairy farm – no lamb. I have actually never cooked lamb.
We don't have lamb often, but it is fun to change it up every once in a while! I love garbanzos too!
Now that I think about it, I don't think my daughter has ever tried lamb. This is the perfect opportunity!
This will be a fun way to introduce her!
I love this recipe! Nothing like a hearty stew in the cooler weather!
I agree! It fills you up and warms you up!
Hi Carlee, a little late, but I wanted to comment on how good this looks! Thanks for sharing this with us on Throwback Thursday and welcome to the team!
Mollie
Thank you, I am so excited to be a part of the crew!
Hi Carlee! This sounds wonderful. I love lamb and reminds me I need to make my lamb ragu. Might to give this a try instead. Glad you are joining the team at Throwback Thursday.
Thanks, Quinn! I am really looking forward to joining you on the Throwback Thursday team! We really love this recipe. I need to make it again soon and get some updated pictures!
Oh, that needs to be pinned. I'm starting to collect lamb and goat recipes.
I hope you love it! I am not sure I have ever had goat, but would love to try it!
This looks amazing.
Thank you for featuring it!
Oh, this made my hubs so happy!
Yay! We all like it too!
Yet another delicious recipe! I have found memories of eating Moroccan food with some friends of mine many years ago.
This sounds delicious. I've never eaten lamb, and I've never heard of Couscous. If I can find the latter, I'm going to try it.
You should! Couscous is basically little balls of pasta. Around here it is normally in the same spot in the store as the rice. We have it as plain and in flavored mixes like the rice.