Ras El Hanout Stewed Lamb

Total Time
2hrs 25mins
Prep 10 mins
Cook 2 hrs 15 mins

This is an authentic Moroccan dish featuring the spice mix ras el hanout. If you are not able to purchase it commercially, there are a couple of recipes for the mix posted here on Recipezaar. While the dish is well-flavored, it is not "hot". If you are looking for an easily-prepared comforting meal, I invite you to give this one a try. As a side note, I was quite amused to find that it tastes amazingly similar to a typically Belgian dish, "Stoverij" (Beef Carbonnade).

Ingredients Nutrition


  1. Add oil to a large heavy saucepan and fry the onions and garlic until browned but not burned; remove from pan and set aside.
  2. Add lamb to the same pan, frying until well browned.
  3. Add onion and garlic mixture back to the same pan.
  4. Add ras el hanout and salt and pepper; mix well to coat everything.
  5. Add the stock, bring to the boil, then reduce heat to an even simmer.
  6. Cook 1 1/2 hours, stirring occasionally.
  7. Add honey, and continue to cook an additional 30 minutes, until the lamb is tender and the sauce has thickened.
  8. Serve with rice, and scatter the almond slivers over the lamb.


Most Helpful

Scrumptious. The lamb comes out so tender it just melts in your mouth. Interesting spice mix! Correction 8/1/05: I forgot to assign stars when I reviewed last December--here they are. Addition 9/10/06: Forgot to mention the ras el hanout I use is chia's ras-el-hanout.

echo echo September 10, 2006

Very tender, subtle flavours. served with steamed rice and roti bread.

Honni July 18, 2005

delicious! wonderful and easy, i served this over saffron rice, and used my ras-el-hanout blend recipe #87818. i had 1 1/2 lbs of lamb so i added an extra teaspoon of the spice, and i also added an extra tsp of honey. this is a keeper.

chia December 10, 2004

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