Moroccan lamb stew recipe

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  • Yield: 4 Servings
  • Total Time: 2 Hours


  • 1 teaspoon sea salt
  • ½ teaspoon cinnamon
  • 2 pounds lamb stew meat
  • 2 tablespoons solid cooking fat
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 inch piece ginger, minced
  • 2 tablespoons fresh rosemary, minced
  • 1 tablespoon apple-cider vinegar
  • ½ cup bone broth
  • ½ cup filtered water
  • 2 small blood oranges, zest reserved and juiced
  • 4 cups carrots, chopped
  • 5 dates, minced
  • 1 teaspoon orange zest
  • ¼ cup fresh cilantro, chopped
How to Make It
  1. In a small bowl, combine the cinnamon and sea salt, and use to coat the lamb.
  2. Heat the solid fat in a heavy-bottomed pot on medium heat, and when it is ready, brown the stew meat (2-3 minutes). Remove the meat and set aside. Add the onion and cook for 3 minutes, stirring. Next add the garlic, ginger, and rosemary, and cook another couple of minutes, until fragrant.
  3. Add the apple-cider vinegar, bone broth, water, lamb, dates, carrots, and blood orange juice to the pot and bring to a boil. Turn down to a bare simmer, cover, and cook for about 1 hour 30 minutes, until lamb and veggies are all tender.
  4. Stir in the orange zest. Serve garnished with cilantro.

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