Moroccan Lamb Stew

Discover a rich and flavorful Moroccan Lamb Stew, slow-cooked to perfection. This hearty one-pot meal features tender lamb, a vibrant blend of aromatic spices, and cauliflower florets, all brightened with a touch of lemon zest. Ideal for a healthy and satisfying dinner.

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Prep Time 25

Cook Time 2 10

Total Time 2 35

Cuisine Moroccan

Servings 8 servings

Calories 385 kcal

Equipment

Dutch Oven

Ingredients

Spice Blend

2 tsp ground coriander
1.5 tsp ground cumin
0.75 tsp ground cinnamon
0.5 tsp cayenne pepper
0.25 tsp turmeric
0.125 tsp ground cloves

Main Ingredients

2.5 lbs lamb stew meat cut into 1-inch chunks
Salt to taste
Pepper to taste
2 tbsp olive oil divided
0.5 cup chopped onion
4 cloves garlic minced
1 cup diced tomatoes
1 cup chicken broth
2 bay leaves
16 oz cauliflower florets (1 pound)
2 tsp lemon zest

Instructions

First, preheat your oven to a cozy 300°F (150°C). In a small bowl, simply mix together the coriander, cumin, cinnamon, cayenne, turmeric, and cloves. Pat your lamb chunks thoroughly dry with a paper towel, then season them generously all over with salt and pepper.
Heat 1 tablespoon of olive oil in a large Dutch oven or a sturdy pot until it shimmers. Add the seasoned lamb and brown it nicely on all sides for about 10 minutes. If your pot is on the smaller side, it's a good idea to brown the lamb in batches. Once browned, use a slotted spoon to transfer the lamb to a plate.
Add the remaining 1 tablespoon of olive oil to the pot. Stir in the chopped onion and a small pinch of salt. Sauté until the onion becomes soft and translucent, which usually takes about 4 to 5 minutes.
Add the minced garlic and your wonderful spice mixture to the pot. Cook for just about 1 minute, stirring constantly, until you can smell the incredible aromas. Next, stir in the diced tomatoes, chicken broth, and the bay leaves. Return the browned lamb back into the pot.
Bring the stew to a gentle simmer on your stovetop. Once simmering, cover the Dutch oven tightly and carefully transfer it to your preheated oven. Let it cook for approximately 1 ½ hours, allowing the lamb to become incredibly tender.
Take the pot out of the oven. Stir in the cauliflower florets. Cover the pot again and return it to the oven for another 20 minutes, or until the cauliflower is tender but still holds its shape. Before serving, don't forget to remove the bay leaves, and then stir in the fresh lemon zest for a bright, healthy finish!

Notes

This Moroccan Lamb Stew is a wonderfully aromatic and comforting dish, perfect for a warming meal. The slow cooking ensures the lamb is incredibly tender, absorbing all the delicious spice flavors.

Nutrition Information (per serving):
Calories: 385kcal
Total Carbs: 7.5g
Fats: 19.7g
Protein: 39.8g