Moroccan lamb stew is a fragrant, fruity, and sweet stew from Northern Africa. It can be enjoyed with lamb, beef, or even goat meat with a little more cooking time.
And boy is there a lot of flavor here — with the addition of fruits and nuts, this main meal is almost as tasty as a dessert. And the cacophony of aromatic spices (including cumin, cinnamon, and chipotle powder in this version to add some smokiness) makes this a total comfort food winner.
No, Mexican chipotle powder isn’t authentic to Moroccan cuisine, but it’s earthy, smoky flavor is just pure win here. Plus, it’s much more likely to be hanging around the spice cabinet than harissa powder or hot paprika. Of course, you could make your own harissa seasoning and use a touch here as well. Just note the additional spices you’re adding from the blend and use to flavor.
Moroccan lamb stew is perfect as a dipper for fresh cooked flatbreads or served with steaming hot rice. While this is a perfect winter meal to warm you up, don’t overlook Moroccan lamb stew any time of the year. It’s just that tasty and filling. The stew stores well in the refrigerator and can also be frozen. Simply defrost and cook in the microwave until piping hot.
Spicy Moroccan Lamb Stew
- 1 tablespoon olive oil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon chipotle powder
- 1 teaspoon cumin powder
- 1/2 teaspoon ground coriander
- 1 clove garlic
- 1 onion chopped
- 4 cups lamb cubed
- 1 tablespoon brown sugar
- 5 dates de-stoned and sliced
- 1/4 cup raisins
- 1 cup olives
- 1 jalapeno pepper diced
- 2 tomatoes chopped
- 4 cardamom pods
- 14 ounces chickpeas
- 14 ounces tinned tomatoes
- 1/2 teaspoon salt
- 1 teaspoon paprika
- 1/4 cup toasted sliced almonds for garnish
- Preheat the oven to 350 degrees Fahrenheit.
- Place a frying pan over medium heat and add the olive oil.
- Add black pepper, cinnamon, chipotle powder, ground cumin, and coriander and stir until fragrant.
- Add the garlic and chopped onion to the frying pan then stir to coat with the spices.
- Cook the onions until translucent then add the cubed lamb.
- Stir and cook for 5 minutes until the lamb is cooked through.
- Transfer the lamb mixture into an oven-proof casserole dish. Add the jalapeno pepper, brown sugar, sliced dates, raisins, olives, cardamom pods, paprika, salt, chickpeas, fresh chopped tomatoes, and tinned tomatoes. Stir well to combine.
- Cook in preheated oven for 1 hour, checking after 30 minutes to ensure it has not dried out. Add one cup of water if necessary.
- Serve with boiled rice or flat breads and top with toasted almonds.