Slow Cooked Moroccan Lamb (Printable)

Tender lamb with warming spices, dried fruits, and vegetables in a rich North African stew.

# What You'll Need:

→ Lamb

01 - 3.3 lbs lamb shoulder, trimmed and cut into 2-inch cubes

→ Marinade & Spices

02 - 2 tbsp olive oil
03 - 2 medium onions, finely chopped
04 - 4 garlic cloves, minced
05 - 2 tsp ground cumin
06 - 2 tsp ground coriander
07 - 2 tsp ground cinnamon
08 - 1 1/2 tsp ground ginger
09 - 1 tsp ground turmeric
10 - 1 tsp smoked paprika
11 - 1/2 tsp cayenne pepper
12 - 1 tsp salt
13 - 1/2 tsp freshly ground black pepper

→ Vegetables & Fruits

14 - 2 large carrots, peeled and sliced
15 - 1 large sweet potato, peeled and diced
16 - 3.5 oz dried apricots, halved
17 - 2.5 oz pitted prunes, halved
18 - 14 oz canned chopped tomatoes
19 - 2 cups chicken or lamb stock (gluten-free if required)

→ Garnish

20 - 1/3 cup toasted slivered almonds
21 - 2 tbsp fresh cilantro, chopped
22 - Lemon wedges, for serving

# How To Make It:

01 - Combine lamb cubes with 1 tbsp olive oil, cumin, coriander, cinnamon, ginger, turmeric, smoked paprika, cayenne, salt, and black pepper in a large bowl. Cover and refrigerate for at least 1 hour or overnight.
02 - Heat remaining 1 tbsp olive oil in a heavy-bottomed pot or tagine over medium heat. Brown lamb in batches until golden on all sides, then set aside.
03 - In the same pot, sauté onions and garlic for 3 to 4 minutes until softened and fragrant.
04 - Return browned lamb to the pot. Add carrots, sweet potato, dried apricots, prunes, chopped tomatoes, and stock. Stir to integrate all components evenly.
05 - Bring mixture to a gentle simmer. Cover tightly and cook on low heat for 2.5 to 3 hours, stirring occasionally, until lamb is tender and sauce has thickened. Alternatively, cook covered in a 300°F oven.
06 - Remove from heat, adjust seasoning as needed. Serve hot garnished with toasted almonds, fresh cilantro, and lemon wedges.

# Tips from dashanddishes:

01 -
  • The blend of spices delivers a secret warmth that comforts like a shared family story
  • The way the lamb melts away makes every bite feel like a small celebration
02 -
  • Marinating overnight is key to unlocking the flavors and ensuring tender lamb
  • Adding dried fruits surprises the palate by balancing warmth with a subtle sweetness that changes the whole dish
03 -
  • Always brown your lamb in batches to get a deep golden color without steaming
  • The secret to richness is low and slow cooking, allowing collagen to melt and coat every flavor beautifully

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