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Moroccan Lamb Stew

This Moroccan Lamb Stew recipe is a healthy one-pot dish that is full of complex and bold flavor.
Course Dinner, Main Course
Cuisine African, American, Western
Diet Gluten Free
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 435kcal
Author Bintu Hardy

Ingredients

Lamb Stew Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 onion finely diced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • ½ teaspoon ground turmeric
  • 1 teaspoon garlic purée
  • 1 teaspoon ginger purée
  • 1 pound (450g) lean lamb cubed
  • 28 ounces (2400g) Chickpeas two 14-ounce cans, rinsed and drained
  • 1 ½ cups (354ml) chicken or beef stock
  • 14 ounces (400g) diced tomatoes
  • ⅔ cups (75g) soft dried apricots quartered
  • 1 tablespoon tomato paste
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • salt to taste
  • ⅔ cup (75g) spinach leaves
  • 4 tablespoons toasted almonds for topping

Instructions

  • Heat oil in a pot, then add the onions and cook for 5 minutess
  • Add in spices, garlic and ginger, and stir for 30 seconds, until fragrant.
  • Add the lamb cubes, mix and cook for about 5 minutes, 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 hour, until lamb is tender.
  • Taste and adjust the seasonings as needed to suit your taste.
  • Add in the spinach and cook for a few minutes until the leaves are just wilted.
  • Serve warm and topped with toasted almonds.

Notes

  • Prepare up to 24 hours in advance and reheat before serving. The flavors just get better over time.
  • Double (or even triple) this recipe to easily feed a crowd.
  • If desired, you can swap the dried apricots for dried figs, prunes, raisins, or golden raisins.
  • For a more substantial meal, serve with a side of quinoa, brown rice, white rice, or cauliflower rice. Couscous is a great option if you aren't following a gluten free diet.
  • If you plan to freeze this lamb stew recipe, leave off the sliced almonds.
  • Top with crumbled feta or goat cheese.
  • Storage - keep in an airtight container inside the fridge for up to 5 days.
  • There are 6 Blue Plan SmartPoints in one serving of this.

Nutrition

Calories: 435kcal | Carbohydrates: 40g | Protein: 34g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 732mg | Potassium: 1321mg | Fiber: 10g | Sugar: 17g | Vitamin A: 2910IU | Vitamin C: 19mg | Calcium: 157mg | Iron: 7mg