Moroccan Lamb Stew

This recipe makes the best lamb stew. Comforting, fall-apart tender braised lamb with lots of veggies, chickpeas and warm Moroccan flavours. Serve it with rice or couscous.
Moroccan Lamb Stew
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Cooking Time
75 mins


  • ½ kg of lamb
  • 1 tbsp. cumin powder
  • Freshly ground black pepper
  • 1 tsp. thyme
  • Salt to taste
  • 4 tbsp. olive oil
  • 3 onions, chopped
  • 1 carrot, cubed
  • 1 celery stick, diced
  • 3 garlic cloves, sliced thinly
  • 1 canned tomatoes
  • ½ cup of bone broth
  • Half cup of prunes
  • Half cup of apricots


  1. Mix together lamb, cumin, black pepper, thyme, and salt.
  2. Heat up olive oil in a pot. Sauté together the onions and garlic until soft.
  3. Add in meat, then carrot, celery, tomatoes and bone broth as well as the prunes and apricots.
  4. Simmer for one hour on moderate heat until the meat has become tender.
  5. Add salt and black pepper to taste.
  6. Serve and enjoy.

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