If you’re looking to make the best lamb stew, this recipe is all you need! Comforting, fall-apart tender braised lamb with loads of veggies, chickpeas and warm Moroccan flavors. (You can also make this in your crock pot or pressure cooker). Serve it with my 15-minute couscous!
Be sure to grab my tips and watch the video below for how to make this lamb stew.
I happen to be of the school of thought where any one-pot recipe is a good recipe!
As a bonus, this lamb stew recipe is nearly impossible to mess up, so even if you're not a super experienced cook, you can still make something delicious!
Lamb stew has that rich heartiness with deep and well-developed flavors that taste as if it has been cooked in an oven all day. My version takes only a few minutes of hands-on time and about two hours in the oven, making it a shortcut version without sacrificing any of the flavors. No special tagine pot needed!
And for those who swear by pressure cookers and crock pots, you can totally use either to make this lamb stew (see my notes below!)
What Goes in this Flavor-Packed Moroccan Lamb Stew?
This lamb stew recipe with vegetables begins with familiar hearty ingredients: like onions, garlic, carrots, gold potatoes, tomatoes, chickpeas...
But to give it that wonderful Moroccan twist, I use a combination of sweet and savory flavors--from dried fruit to a host of warm spices!
I know you see those dried apricots! Using dried apricots--or other dried fruits like figs or raisins--may sound like an unusual choice, but trust me, it gives a mild, very subtle sweetness to help round out the flavors in the dish without being at all overpowering. And, if using whole apricots still sounds a bit too adventurous, chop them up into small bits using a sharp knife. Mincing the apricot will help it better dissolve in the sauce and give the flavor it needs without being too obvious.
Now let's talk about the warm Moroccan spices...
The Winning Spice Mixture to Flavor your Moroccan Lamb Stew
This Moroccan lamb stew uses a blend of different spices and flavor-makers such as cinnamon, allspice, bay leaves, and, what I consider the star spice here, Moroccan Ras el Hanout.
Ras el Hanout is a decidedly North African/Moroccan spice blend that includes notes of turmeric, cloves, ginger, cardamom, nutmeg and more! I love it because of its deep aroma and the layers of warm, deep flavor it adds to dishes, especially in something like lamb stew. You can find Ras el Hanout here at our online shop.
It's the same bold flavor-maker I use in recipes like my Moroccan Meatballs and Pastilla (Skillet Chicken Pie). A little bit of Ras el Hanout goes a long way in this recipe!
Two Important tips for making this stew
1.What cut of Lamb to Use for Lamb Stew?
To make the perfect lamb stew, I use boneless leg meat compared to other cuts of lamb. This is a cut that's pretty available in most grocery stores and easy to cut up into pieces.
Although lamb leg is a leaner cut of lamb, stewing (or slow-cooking in a crock pot) breaks it down. And the little bit of marbling dissolves right in during the cooking process, making the lamb buttery and melt in your mouth tender. You can substitute leg meat in this lamb stew recipe for lamb shoulder, or even substitute the lamb completely with beef if lamb meat is not available to you.
2. Braising is the way to go!
If you're wondering what is the best way to cook lamb stew? Braising is where you begin.
Braising starts with searing the meat before stewing it in a little bit of liquid. Essentially, you brown the meat in a little bit of extra virgin olive oil until you get a nice crust and seal in all the juices before cooking in your Dutch oven (or even crock pot) with the rest of the ingredients and broth. Cook until the meat is nice and tender.
Let me just repeat this one tip: don’t skip browning the meat, it is so easy to do and makes a world of difference in developing depth and flavor right off the bat.
Step-by-Step for this Lamb Stew Recipe
- To make Moroccan lamb stew at home, in a large heavy pot or Dutch Oven (affiliate), saute the chopped vegetables with a little oil. I use Private Reserve Geek extra virgin olive oil.
- Once the vegetables soften, remove them from the pan and add in the lamb with a little bit more oil if needed. This stage is the braising stage where you want each piece of lamb to have that crispy crust from a deep browning that will seal in the juices, keeping the lamb tender and moist. The braising process will likely cause some of the bits to stick at the bottom of the pot—and that’s a good thing. Any browning adds flavor and richness to the sauce.
- Once the meat is brown on all sides, add the vegetables back to the pot with the apricots, spices, tomatoes, and broth. Bring everything up to a boil, then cover and transfer to the cook in the oven for 1 ½ hours (check part-way through to add water if needed.) Remove briefly from oven, add in the chickpeas and cook another 30 to 45 minutes.
Note: Oven braising helps evenly distribute the heat that keeps the meat tender and retains its juiciness.
Lamb Stew in the Crock Pot or Pressure Cooker
This recipe is super friendly for crock pots and pressure cookers as well. Here is how you can make it in either:
To make in a crock pot
Follow the directions below by sauteing the vegetables and browning the lamb. Once the lamb is seared, transfer it into a crock pot along with the sauteed vegetables, apricots, spices, tomatoes, and broth. Cook on low heat for 6 hours. Stir in chickpeas, then let cook another 1 to 2 hours (up to 8 hours in total.) Or cook on high for up to 5 hours.
To make in a pressure cooker
Instead of using a Dutch oven or other oven-safe cooking pot, follow the steps below to saute and braise using your pressure cooker.
Then, add in all the ingredients except for the chickpeas to the pot and lock the lid in place. Cook for 30 minutes on high pressure.
When the timer is up, allow the pressure to safely release for about 10 minutes before using quick-release according to the manufacturer’s directions. Add in the chickpeas and cook for another 5 minutes. Allow the pressure to release again according to the manufacturer’s instructions.
Make-Ahead and Storage Instructions
As with many stews, Moroccan lamb stew can be made ahead and stored in the fridge or freezer without sacrificing any of the flavor.
To Make-Ahead and Refrigerate: If you’re planning a dinner party and want to work a bit in advance, you can make this lamb stew a day or two ahead of time and keep in the fridge. It helps to bring it closer to room temperature before reheating in the oven (be sure to add more liquid as well for reheating.) a day or two and then reheated in the oven, making a great option for dinner parties or preparing for a busy night.
To Freeze Cooked Lamb Stew: This stew can also be frozen for those who meal prep.Cool the stew to room temperature and store in a freezer-safe airtight container for up to one month. Thaw in your fridge overnight and reheat in oven.
What to Serve with this Moroccan Lamb Stew
This lamb stew is pretty hearty on its own, and does not require much else to complete the meal. I occasionally serve it with challah bread, or any crusty bread. It's also great, ladled on top of some beautiful Lebanese rice or plain couscous. For starters, I often serve a bright salad like fattoush and these Moroccan carrots.
Watch the Video for How to Make This Moroccan Lamb Stew:
Check out more Moroccan recipes.
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Easy Moroccan Lamb Stew Recipe
- Total Time: 2 hours 30 minutes
- Yield: Serves 6 to 7 1x
Description
If you’re looking to make the best lamb stew, this recipe is all you need! Comforting, fall-apart tender braised lamb with loads of veggies, chickpeas and warm Moroccan flavors. You can make this in your crock pot or pressure cooker; instructions included for both!
Be sure to check out my tips above and watch the video for how to make this lamb stew.
Ingredients
- Private Reserve Greek Extra Virgin Olive Oil
- 1 large yellow onion, chopped
- 3 carrots, cubed
- 6 Yukon gold potatoes (or any small potatoes), peeled, cubed
- Kosher salt and pepper
- 2.5 lb boneless leg of American lamb, fat trimmed, cut into cubes (Or American lamb shoulder, bones removed, fat-trimmed)
- 3 large garlic cloves, roughly chopped
- ½ cup dried apricots
- 1 cinnamon stick
- 1 bay leaf
- 1 ½ tsp ground allspice
- 1 ½ tsp ras el hanout Moroccan spice blend (find it here)
- ½ tsp ground ginger
- 6 plum tomatoes from a can, cut in halves
- 2 ½ cups low-sodium beef broth
- 1 15-oz can chickpeas
Instructions
- In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tablespoon olive oil over medium heat until shimmering but not smoking.
- In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
- In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
- Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
- Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
- Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.
- Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.
- A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!
Notes
- Crockpot Instructions: If you prefer, after step #5 is completed, transfer the lamb stew to a large slow cooker insert. Cover and cook on low for about 6 hours, then stir in chickpeas and cook another 1 to 2 hours (total of up to 8 hours.) Or cook on high for 4 to 5 hours in total.
- Pressure-Cooker Instructions:Instead of using a Dutch oven or other oven-safe cooking pot, follow the steps below to sauté and braise using your pressure cooker.Then, add in all the ingredients except for the chickpeas to the pot and lock the lid in place. Cook for 30 minutes on high pressure.When the timer is up, allow the pressure to safely release for about 10 minutes before using quick-release according to the manufacturer’s directions. Add in the chickpeas and cook for another 5 minutes. Allow the pressure to release again according to the manufacturer’s instructions.
- Recommended for this Recipe: Private Reserve Greek extra virgin olive oil; all-natural Ras El Hanout spice blend; and ground allspice.
- Visit Our Online Shop to browse our olive oils and all-natural and organic spices.
- Prep Time: 15 mins
- Cook Time: 2 hours 15 mins
- Category: Entree
- Method: Stewed
- Cuisine: Moroccan
*This post first appeared on The Mediterranean Dish in 2017 and has been revised with new information and media for readers' benefit. Enjoy!
Thank you for this tasty recipe, full of warm flavours and pleasing the whole family! Served with plain couscous, it was perfect!
Awesome to hear! Thank you so much for giving it a try!
Utterly delicious!!!
Love this recipe...but realized at the end my oven doesn't work! Lol. Simmering on the stove and it smells fantastic.
Oops! Glad you still found a way to make it work!
Hi, I am allergic to beef, can I use vegetable stock instead?
Sure, Taslima. That should be fine.
What a great recipe. Bought some lamb shoulder meat by accident and didn't know what to do with it. This stew was a great idea. Couldn't find the Moroccan spice but substituted an Ethiopian spice blend which had most of the same ingredients and it worked well.
Glad you enjoyed it, Ron.
Really tasty stew. Easy and fairly quick (from a hands-on perspective) to make and full of flavour. I was generous with the spices and next time I'll add a bit more beef broth - not because it was dry but because the broth is just so yummy! This got thumbs up from everyone at the table which is a pretty consistent reaction to your recipes. Thanks 😊
We do not eat potatoes, so what could I substitute or leave them out?
You could leave them out, or substitute with another vegetable that you enjoy!
I have recently started cooking so thought I'd stretch and make this dish. Your instructions were great and the dish came out great! Everyone loved it very much. I will make it again but have a question. When I went to sear the lamb, I threw it all into the pot and it really didn't sear. It browned and released a lot of juice. Should I sear it in a separate pan in smaller bunches? I don't know if it matters as it really was delicious as it came out.
Hi, Fernando! As long as it is all browning a bit, it should be fine. If you crowd the pot too much, though, you won't get a good sear on everything. In that case, you may want to try searing in smaller batches.
Thanks Suzy!! I know I'll make it again it was so good and I'll keep your pointers in mind. Loving following you and trying all your recipes!
I actually seared the lamb on a charcoal grill outside first. Then made the rest of the dish as described. Honestly this is the best Moroccan stew I have ever made. Cant wait to check out more dishes on this site.
Wow! Thank you so much, Chris!
I have some bone IN lamb stew meat. Will this work just as well? Should I adjust the cook time?
Can the lamb become overcooked? What textrue are we waiting for with the braising.
A bit late, but bone in lamb will be more flavoursome, I think you should definitely go for it!
I just made the recipe and it taste delicious. I made it a day ahead so it’ll probably even better tomorrow. My question is would it hurt it if I thickened it a little bit so it was more like a stew than a soup? Thanks
That should be fine, Linda!
Do you think ground lamb would work?
Sure! That should be fine. Just adjust the cooking time accordingly. Enjoy!
I live at elevation over 7000'. Pressure cooking this recipe for 30 minutes was too long. The potatoes were mushy but the flavor is fantastic! I made it again today and only pressure cooked it for 12 minutes which was sufficient. I used canned organic fire roasted diced tomatoes with green chilies instead of the plum tomatoes and organic vegetable broth. I'm sharing this 5 star recipe with all my family. Thank you so much!
Thank you so much for sharing, Betty! Much appreciated!
Wonderful! I left out the chickpeas, because they don’t agree with me. I made my own Raz Al Hanout, from a Epicurious recipe but also added turmeric, nutmeg and cardamom which their recipe didn’t include, it was absolutely delicious. Will definitely make again.
Wonderful! Thanks, Mel!
Wow! Talk about a mouth-watering sensation to the taste buds. Easily makes my top 3 in dishes to make. The ras el hanout was definitely the star and the while definitely second string, the apricots shined. Definitely a must have in your repertoire.
Thanks, Monica!
Thanks for this recipe, delicious. I scaled it up to 21 portions and did it in two batches in my 8L Instant Pot.
One thing that would be really helpful, especially when scaling up, would be if the vegetable quantities were given by weight. '18 small potatoes' is quite difficult to figure out when you in fact have large potatoes and are trying to guess the equivalent!
I've also learned that you can't scale up spices the same as other ingredients, or they would be overwhelming. You might want to put a disclaimer on your recipes, for those who do use the scale-up function. Cooking this for 21, I did use 4.5 teaspoons of ras el hanout, but left out the other spices - it was tasty, but a little bit under-spiced. I will continue to experiment!
I've now cooked this twice, for 20 people each time, in the instant pot, and it came out really well! Just a note about scaling up - it would be great if the quantities of vegetables were given by weight; '18 small potatoes' is a little hard to guess at when I'm using large potatoes and wondering what the equivalent is 😀
I haven't yet figured out the right amount of spices to add when scaling up, as it turns out you can't scale them up the same as other ingredients - I probably under-spiced a bit, out of caution, but it still came out tasty. Thanks for the recipe!
Thanks for the feedback, Helen!
Making today. Recipe says “Bring to a boil for 5 minutes.” Should it say “Bring to a boil, then reduce heat & simmer for 5 minutes”?
Thank you.
Hi, Jodi! You can follow the recipe just as written here.
Amazing, amazing, amazing. This was super easy and delish. My whole family loved it!!
Yay! That's great! Thanks, Beth!!
Delicious. Will definitely make again. Subbed sweet potatoes for the yellow potatoes because it's what I had on hand, and it worked beautifully. Thank you!