Savory One-Pot Moroccan Lamb Stew
Experience the rich and aromatic flavors of Moroccan cuisine with this Savory One-Pot Moroccan Lamb Stew. Ideal for gatherings, this dish is a delightful fusion of tender lamb, sweet dried fruits, and warm spices that create a comforting meal in a single pot. The delicious combination of pitted prunes, dried apricots, and a blend of spices simmer together with the lamb, resulting in a hearty stew that beautifully balances sweet and savory notes. Perfectly served over rice, this dish invites sharing and enjoyment with family and friends, making every occasion special.
N/A
Servings
325
Calories
10
Ingredients
Ingredients
oil
4 teaspoons (for frying)
diced lamb
750 g (cut into bite-sized pieces)
beef stock or chicken stock
500 ml (liquid)
small onions
2 (chopped)
pitted prunes
125 g (whole)
dried apricots
100 g (halved)
tomato paste
2 tablespoons (uncooked)
ground ginger
1 teaspoon (spice)
ground cinnamon
1 teaspoon (spice)
toasted slivered almonds
1/4 cup (for garnish)
Instructions
1
1. In a large saucepan, heat the oil over medium heat until shimmering.
2
2. Add the diced lamb in small batches, ensuring not to overcrowd the pan. Sear the meat for about 5-7 minutes or until well browned on all sides. Remove the browned lamb and set aside.
3
3. In the same pan, add the chopped onions and sauté for about 3-4 minutes, or until they become translucent.
4
4. Return the browned lamb to the saucepan, and stir in the pitted prunes, halved apricots, tomato paste, ground ginger, and ground cinnamon.
5
5. Pour in the beef or chicken stock, stirring well. Season the mixture generously with freshly cracked pepper.
6
6. Bring the stew to a boil over high heat, then reduce the heat to low. Cover the pot and let it simmer for approximately 1 hour, or until the lamb is tender and the flavors are fully developed.
7
7. Once cooked, remove from heat, garnish with toasted slivered almonds, and serve hot over fresh rice.
Nutrition Information
17.5 g
Fat
20 g
Carbs
22.5 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory One-Pot Moroccan Lamb Stew?
It is a rich, aromatic dish that fuses tender lamb with sweet dried fruits and warm Moroccan spices in a single pot.
What type of meat is recommended for this recipe?
The recipe calls for 750 grams of diced lamb cut into bite-sized pieces.
How many calories are in one serving of this stew?
Each serving of the Moroccan Lamb Stew contains approximately 325 calories.
What dried fruits are included in the ingredients?
The stew features 125 grams of pitted prunes and 100 grams of halved dried apricots.
Which spices give the stew its Moroccan flavor?
The primary spices used are one teaspoon of ground ginger and one teaspoon of ground cinnamon.
How long does the lamb need to simmer?
The stew should be covered and simmered for approximately 1 hour until the lamb is tender.
What is the protein content of this dish?
One serving of this lamb stew provides 22.5 grams of protein.
What type of stock should I use?
You can use 500 ml of either beef stock or chicken stock depending on your preference.
How much fat is in a serving?
There are 17.5 grams of fat per serving in this recipe.
What should I serve with Moroccan Lamb Stew?
It is perfectly served hot over fresh rice to complement the hearty flavors.
How are the onions prepared for this recipe?
You should use two small onions that have been finely chopped.
What garnish is used for this dish?
The dish is garnished with 1/4 cup of toasted slivered almonds for added texture.
Do I need to brown the lamb before simmering?
Yes, you should sear the diced lamb in small batches for 5-7 minutes until well browned on all sides.
How much oil is required for frying?
The recipe requires 4 teaspoons of oil to be heated in a large saucepan.
What is the carbohydrate count for this meal?
There are 20 grams of carbohydrates per serving.
When should I add the tomato paste?
The tomato paste is stirred in after returning the browned lamb to the pan, along with the fruits and spices.
Is this a difficult recipe to make?
No, it is categorized as an easy dinner and a one-pot meal, making cleanup simple.
Should the prunes be chopped?
No, the recipe specifies using 125 grams of whole pitted prunes.
What temperature should the oil be when adding meat?
The oil should be heated over medium heat until it is shimmering before adding the lamb.
How long should the onions be sautéed?
The onions should be sautéed for about 3-4 minutes until they become translucent.
Is there any salt or pepper in the recipe?
The recipe specifically calls for seasoning the mixture generously with freshly cracked pepper.
What are the key flavor profiles of this stew?
The stew beautifully balances sweet notes from the dried fruits with savory lamb and aromatic spices.
Can this dish be served at gatherings?
Yes, its description notes that it is ideal for gatherings and invites sharing with family and friends.
What is the preparation for the dried apricots?
The dried apricots should be halved before being added to the saucepan.
How many ingredients are in this recipe?
There are 10 total ingredients used to make this Moroccan lamb stew.
Does this recipe include any fresh herbs?
This specific recipe focuses on dried spices and fruits rather than fresh herbs.
What kind of pot is best for this recipe?
A large saucepan or heavy-bottomed pot is ideal for browning the meat and simmering the stew.
What is the first step of the instructions?
The first step is to heat the oil in a large saucepan over medium heat until shimmering.
How do you finish the dish before serving?
Once cooked, remove from heat and garnish with toasted slivered almonds.
What makes this stew 'aromatic'?
The combination of ground ginger, ground cinnamon, and simmering lamb creates a fragrant and inviting aroma.