This Moroccan style lamb stew is a light yet comforting dish. It is savory with notes of sweetness with dates and carrots and just a bit of a kick from the ras el hanout.
In the spring and summer, you don’t normally think of stew as a go-to food. But I think this Moroccan style stew is quite light. The fragrant sweet dates, carrots and orange essence make this dish quite refreshing yet comforting at the same time. You won’t believe this dish is healthy, but it is less than 250 calories per serving. And, it makes great leftovers.
This Moroccan Style Stew has rich tangy sweet gravy spiced by Ras El Hanout. Ras El Hanout is a spice mix from northern Africa. It is used much like Garam Masala in Indian cooking. Like Indian curry, there is no real recipe for the spice blend. Thus, adjust the spices to your liking. I enjoy this dish served over basmati rice.
Moroccan Inspired Lamb Stew
Ingredients
Stew
- 2 tsp Ras El Hanout Moroccan Spice (I like McCormick or you can make your own)
- 2 tsp crushed red pepper optional
- 1.5 pounds lamb stew meat
- 2 tablespoons olive oil
- 1 cups chopped onions
- 1 cup chopped carrots
- 3 garlic cloves minced
- 1 1/2 tablespoons peeled fresh ginger minced
- 2 cups cups water
- 1 large orange
- 2 tablespoon apricot preserves I like Smuckers
- 1 cup chopped dates I like Sunsweet
- 1 can crushed tomatoes I like Hunts
- 1/4 cup flour
- salt and pepper1/4 cup chopped fresh parsley for garnish
- 1/4 cup chopped fresh parsley for garnish
Ras El Hanout (Makes 2 tablespoons)
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
Instructions
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In a heavy pot or Dutch oven, on medium heat, heat 1 tablespoon of the olive oil. Add the onions and sauté until softened, about 5 minutes. Add the carrots and cook until slightly softened, about 3 minutes more. Transfer to a bowl and set aside.
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Pat the lamb dry with paper towels. Place the flour in a large bowl or Ziploc bag and season with salt and pepper.
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Heat 1 tablespoon of oil in the pot over medium-high heat. Add the lamb and brown on all sides, 4 to 5 minutes for each batch. Transfer to a bowl and set aside.
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Add the lamb and brown on all sides, 4 to 5 minutes for each batch. Transfer to a bowl and set aside.
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Return the onion mixture to the pot. Add the Ras El Hanout, garlic, and ginger and stir to coat the meat and vegetables.
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Add the water and bring to a boil, stirring with a wooden spoon to scrape up the browned bits from the pan bottom.
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Add the tomatoes, dates, and orange zest and juice and bring to a boil over high heat.
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Stir in apricot preserves.
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Cover the pot and simmer for 1 to 1 1/2 hours. Garnish with the parsley.
Looking to pair this Moroccan Style Lamb Stew with a healthy side dish? I highly recommend pairing it brown rice or my Saffron Cous Cous recipe.
Be sure to save this recipe to your favorite Pinterest board for later.
Note: This post was originally published in January 2016 and was updated in October 2017 for accuracy.
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