1. Can I use a slow cooker for this Moroccan Lamb Stew?

Yes, you can easily make Moroccan Lamb Stew in a slow cooker! After browning the lamb and sautéing the vegetables, transfer everything to a slow cooker. Set it on low for 7–8 hours or until the lamb is tender. This method will create a flavorful stew with minimal effort.

2. What if I don't have Ras el Hanout?

If you can’t find Ras el Hanout, don’t worry! You can make your own blend at home. Combine spices like cumin, cinnamon, ginger, turmeric, coriander, black pepper, and a bit of cayenne pepper. This homemade version will give your stew that signature Moroccan flavor.

3. How do I make this Moroccan Lamb Stew gluten-free?

To make this stew gluten-free, simply swap out the flour with a gluten-free flour blend or sorghum flour. Alternatively, you can omit the flour entirely and let the stew simmer longer to thicken naturally.

Moroccan Lamb Stew Recipe

Name: Moroccan Lamb Stew
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Moroccan
Ingredients: 2 pounds boneless leg of lamb or shoulder, trimmed and cut into 1–1½ inches thick pieces; 1 tablespoon extra-virgin olive oil; 1 yellow onion, diced; 2 large carrots, cut into ½-inch pieces; 3 cloves garlic, chopped; 1 tablespoon flour (or gluten-free alternative); 1 cinnamon stick (or ¼ teaspoon ground cinnamon); 1 bay leaf; 1 tablespoon Ras el Hanout; ⅛ teaspoon allspice; 4 cups low-sodium beef broth; 2 large tomatoes, cored and cut into ¼-inch pieces; 1 (15-ounce) can chickpeas, drained and rinsed; ½ cup diced dried apricots or golden raisins; 2 teaspoons red wine vinegar; Basmati rice, couscous, or quinoa for serving; Cilantro, parsley, or preserved lemons for garnish

Description

Moroccan Lamb Stew is a flavorful one-pot dish made with tender lamb, aromatic spices like cinnamon and Ras el Hanout, and sweet dried fruits like apricots or raisins. This hearty stew is perfect for cold evenings or special dinners. Made in an Instant Pot or on the stovetop, it’s a simple and elegant meal that brings the rich, vibrant flavors of Morocco straight to your kitchen.

Ingredients

Scale

2 pounds boneless leg of lamb or shoulder, trimmed and cut into 1–1½ inches thick pieces
1 tablespoon extra-virgin olive oil
1 yellow onion, diced
2 large carrots, cut into ½-inch pieces
3 cloves garlic, chopped
1 tablespoon flour (or gluten-free alternative)
1 cinnamon stick (or ¼ teaspoon ground cinnamon)
1 bay leaf
1 tablespoon Ras el Hanout
⅛ teaspoon allspice
4 cups low-sodium beef broth
2 large tomatoes, cored and cut into ¼-inch pieces
1 (15-ounce) can chickpeas, drained and rinsed
½ cup diced dried apricots or golden raisins
2 teaspoons red wine vinegar
Basmati rice, couscous, or quinoa for serving
Cilantro, parsley, or preserved lemons for garnish

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Instructions

Pat the lamb dry and season with salt and pepper. Heat olive oil in the Instant Pot on sauté mode. Brown the lamb on all sides for about 5 minutes. Remove and set aside.
Add diced onion and carrots to the Instant Pot and sauté for about 5 minutes until softened.
Stir in garlic, flour, cinnamon stick, bay leaf, Ras el Hanout, and allspice. Cook for 30-60 seconds until fragrant.
Gradually add a splash of broth and scrape up any browned bits from the bottom of the pot. Add the remaining broth and mix to combine.
Return the lamb and any accumulated juices back into the pot and stir everything together.
Lock the lid, close the pressure valve, and cook on high pressure for 50 minutes.
Once cooking time is up, quick-release the pressure. Carefully remove the lid and stir in the tomatoes, chickpeas, and apricots. Simmer for 5 minutes.
Stir in red wine vinegar and season with salt and pepper to taste.
Serve over rice, couscous, or quinoa, and garnish with cilantro, parsley, or preserved lemons.

Notes

Brown the lamb well to develop deep flavors before simmering.
If you don’t have Ras el Hanout, make your own blend with spices like cumin, cinnamon, ginger, and turmeric.
If making gluten-free, use a gluten-free flour blend or omit the flour altogether.
This stew can be made in a slow cooker by cooking on low for 7–8 hours after browning the lamb and vegetables.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Dinner
Method: Instant Pot, Stovetop
Cuisine: Moroccan

Nutrition

Serving Size: 1/6 of the recipe
Calories: 450
Sugar: 8g
Sodium: 550mg
Fat: 13g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 10.5g
Protein: 44g
Cholesterol: 70mg