What happens when two of my most favourite things combine? In this case, the result is the most amazingly delicious, most fragrant Moroccan Lamb Stew ever.
Yeap, I simply adore making Lamb Tagine stew. There is just something so comforting and cosy about it. And around this time of year, I can be found intently studying the back garden, searching for the first signs of fall. Because when summer begins to fade away, it means that stew season is upon us. And I for one couldn’t be happier.
In my opinion, the only thing that can make a delicious hearty stew even better is for it to be a lamb stew.
I happen to think lamb is one of the most flavourful meats there is. Lamb is quite simple to prepare, and it’s also healthy nutrient-rich protein. Plus it is so incredibly versatile. I use it for virtually everything; I love to roast it, grill it, and sear it. And heck, I’ve even been known to whip up an entire lamb shoulder right in the Instant Pot.
But my very favourite preparation is to simmer lamb with delectable spices, bold seasoning, and sweet dried fruits, transforming it into warming and satisfying Moroccan Lamb Tagine.
What is Lamb Tagine?
Lamb tagine is a North African stew comprised of lamb, spices, vegetables and dried fruit. Named after the cone-shaped ceramic vessel they are traditionally cooked in, tagines are slowly simmered to allow the meat to become tender and for the complex flavour to marry and develop.
And this Lamb Stew recipe is not only utterly delicious it is also a healthy one-pot meal. Lamb, chickpeas, almonds and spinach are all excellent sources of protein and rich in a variety of important vitamins and minerals, including Vitamin B and Zinc. What’s better than food that tastes good, and is good for you? #winwin
So, are you ready to learn just how easy it is to make this Healthy Fragrant Moroccan Lamb Tagine? Gather up your ingredients and I will show you…..
How to Make Moroccan Lamb Tagine Stew
- Heat oil in a pot, then add the onions and cook for 5 mins.
- Add in spices, garlic and ginger, and stir for 30 secs till fragrant.
- Next add the lamb, mix and cook for about 5 mins, till the lamb starts to brown.
- Add the remaining ingredients, through the salt.
- Stir and bring to boil, then reduce heat and simmer for 1 hr, till lamb is tender.
- Taste and adjust seasonings as needed.
- Add in the spinach leaves and cook for a few mins, till just wilted.
- Serve your Moroccan Lamb Stew warm and topped with toasted almonds.
Lamb Stew Tips
- Double (or even triple) this recipe to easily feed a crowd.
- If desired, you can swap the dried apricots for dried figs.
- For a more substantial meal, serve with a side of quinoa or brown rice.
Which Cut of Lamb Is Best For Making Stew?
There are six main sections of lamb that provide the various cuts of meat. Some of the most common cuts available on the market are lamb chops (or rack of lamb), leg of lamb, lamb shank and lamb shoulder.
I find that lamb shoulder is best suited for adding to stews. It becomes incredibly tender when simmered over low heat. It is quite an economical cut as well, and you can find packages of pre-cut shoulder meat labeled as stew meat in most stores.
And if you’re looking to save even more money, simply pick up a de-boned portion of lamb shoulder and then cut into cubes at home.
Can You Freeze Lamb Stew?
Yes, absolutely! Moroccan Lamb Tagine is a fantastic meal prep solution. Cook a batch (or 2), then store in the freezer until needed.
Chef’s Tip: make sure to leave off the nuts when preparing to freeze your lamb stew.
How To Freeze Lamb Stew:
- Let the stew cool down, and then transfer into freezer-safe storage bags.
- Squeeze out all the extra air and seal the bags.
- Label the bags and then lay them flat in the freezer.
- Store in the freezer for up to 3 months.
How To Thaw Lamb Stew:
When you’re ready to use your Moroccan lamb stew, follow these steps to thaw, heat and serve.
- Remove from the freezer the night before needed and let it thaw in the fridge. For a faster thaw, place the frozen bag of stew in a microwave and thaw according to the microwave’s instructions.
- Then transfer the thawed stew into a bowl and heat in the microwave.
- Or, you can transfer the thawed stew into a saucepan and heat over low to medium heat.
- Top the reheated lamb stew with toasted almonds, serve and enjoy!
Lamb Tagine Serving Suggestions
Lamb Stew is a wonderful one-pot meal that can be served solo. However, it is also quite lovely accompanied by one of the following side dishes:
Perfect Instant Pot Baked Potatoes
Lamb Stew Weight Watchers Points
There are 6 Freestyle SmartPoints in one serving of this Moroccan Lamb Stew.
Health Benefits of Lamb
Not only is lamb is tasty and versatile, it is really quite healthy. Lamb is a fantastic source of protein that is a rich in important nutrients such as vitamin B12, niacin, zinc and potassium.
Lamb also contains all nine of the essential amino acids your body needs for muscle growth and maintenance. A 5-ounce (100-gram) serving of lamb contains 258 calories and 25.6 grams of protein.
Try Lamb and Love It!
I am so pleased to be partnering with the folks at Try Lamb. They have put together a fantastic collection of all sorts of amaaaaazing lamb recipes that demonstrate how cooking with lamb is easy, affordable, healthy, and super tasty!
Lamb is most definitely under-used, and Try Lamb is hoping to change that. As mentioned earlier, lamb has plenty of health benefits and can delicious nutritional meals. I was eager to take on Try Lamb’s challenge to create my own delicious and healthy recipe starring lamb. Any my family and I have been enjoying this delectable lamb stew ever since.
Hopefully my recipe for healthy and fragrant Moroccan lamb stew, along with all the others on the Try Lamb website, inspires you to give lamb a try. I just know you’ll love it as much as I do!
And be sure to follow them on Instagram and Facebook to stay informed, and get all the latest recipes.
Thank you for reading my Lamb Stew post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry, UK food blog.
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Healthy Moroccan Lamb Stew
Ingredients
Lamb Stew Ingredients:
- 1 tbsp extra virgin olive oil
- 1 onion finely diced
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground paprika
- ½ tsp ground turmeric
- 1 tsp garlic purée
- 1 tsp ginger purée
- 450 g 1 lb lean lamb cubed
- 2 400 g (2 x 14 oz) tins chickpeas rinsed and drained
- 375 ml (1 1/2 cups) chicken or beef stock
- 400 g (14 oz) diced tomatoes
- 75 g (2/3 cup) soft dried apricots quartered
- 1 tbsp tomato paste
- 1 tbsp lemon juice
- 1 tsp honey
- salt to taste
- 75 g (2/3 cup) spinach leaves
- 4 tbsp toasted almonds for topping
Instructions
Lamb Stew Instructions:
- Heat oil in a pot, then add the onions and cook for 5 mins.
- Add in spices, garlic and ginger, and stir for 30 secs, till fragrant.
- Next add the lamb, mix and cook for about 5 mins, till the lamb starts to brown.
- Add the remaining ingredients through the salt.
- Stir and bring to boil, then reduce heat and simmer for 1 hr, till lamb is tender.
- Taste and adjust the seasonings as needed to suit your taste.
- Add in the spinach and cook for a few mins till the leaves are just wilted.
- Serve your Moroccan Lamb Stew warm and topped with toasted almonds.
Notes
Lamb Stew Tips
- Double (or even triple) this recipe to easily feed a crowd.
- If desired, you can swap the dried apricots for dried figs.
- For a more substantial meal, serve with a side of quinoa or brown rice.
I love lamb and I love lamb stew even more! So comforting and perfect for the upcoming season! Love all the flavors and ingredients you have combined here and equally as great is, its done in a little over an hour! Fantastic!
I’m stocking up on comfort food recipes, and this stew looks wonderful! I can’t wait to try it!
I love these Moroccan flavors! So good!
Getting ready for cozy and comforting dishes and adding this dish to the line up!
What a savory and robust recipe! I know what I will be having for dinner tomorrow night! Yum!