1 hr 30 mins
Since my family likes spicy I always add in about 2 teaspoons dried red pepper flakes along with the onions (2 teaspoons will be VERY HOT!) but that is optional, If you like food with tons of flavors, this is one you will have to try, it is really delicious! Serve this with regular or basmati rice or couscous. You can double the recipe but only increase the fresh ginger by 1 teaspoon.
My Private Note
Units: US | Metric
- 1 tablespoon cumin
- 2 teaspoons coriander
- 2 teaspoons salt
- 1/2 teaspoon cayenne pepper (or to taste)
- black pepper (optional)
- 3 lbs lamb shoulder, cut into about 2-inch pieces (or smaller)
- 4 -6 tablespoons oil
- 2 onions, chopped
- 2 tablespoons garlic (or to taste)
- 1 tablespoon tomato paste
- 2 cups chicken broth
- 1 (15 ounce) can chickpeas, drained (garbonzo beans)
- 4 large plum tomatoes, chopped (or use one 28-ounce whole tomatoes, chopped and drained slightly in place of fresh tomatoes)
- 1 -2 cinnamon stick
- 2 teaspoons minced fresh ginger
- 1 1/2 cups dried apricots, coarsley chopped (or to taste)
- 3 tablespoons whipping cream (optional)
- cooked basmati rice or cooked rice
- 1In a bowl mix together cumin, coriander, salt, cayenne and black pepper (if using).
- 2Add in the lamb; toss well to coat.
- 3Heat oil in a large skillet or Dutch oven, and brown the lamb well on all sides, turning occasionally adding in more oil if needed; transfer lamb to a bowl.
- 4Add in onion and tomato paste to the drippings in the skillet and saute for about 5 minutes, then add in garlic and saute for 1 minute.
- 5Add in broth and chick peas, chopped tomatoes, cinnamon stick and ginger; bring to a boil, scraping up any browned bits with a wooden spoon.
- 6Add the browned lamb back to the skillet and bring to a boil.
- 7Reduce heat to low, cover and simmer until the lamb is tender (about 1-1/2 hours, or more or less) adding in the chopped apricots and seasoning with salt and pepper about 20 minutes before the finished cooking time.
- 8Add/stir in the whipping cream at this point and simmer for a couple of minutes, only for a creamier sauce if not just omit.
- 9Transfer the lamb and sauce to a bowl, and serve with cooked rice or couscous.
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Nutritional Facts for Moroccan-Style Lamb
Serving Size: 1 (516 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1333.3
- Calories from Fat 804
- Total Fat 89.3 g
- Saturated Fat 34.0 g
- Cholesterol 245.1 mg
- Sodium 2114.7 mg
- Total Carbohydrate 66.1 g
- Dietary Fiber 10.2 g
- Sugars 30.9 g
- Protein 67.6 g