Best 4 One Pot Moroccan Lamb Recipes

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Embark on a culinary journey to Morocco with our tantalizing One-Pot Moroccan Lamb recipe. This flavorful dish combines the aromatic spices of Morocco with tender lamb, creating a symphony of flavors that will delight your taste buds. Served over fluffy couscous, this one-pot wonder is a perfect blend of convenience and authenticity.

In addition to the classic One-Pot Moroccan Lamb, this article offers a collection of delectable Moroccan-inspired recipes that will transport you to the vibrant streets of Marrakech. From the aromatic Moroccan Lamb Tagine with Prunes and Almonds to the refreshing Moroccan Carrot Salad with Orange and Coriander, each recipe captures the essence of Moroccan cuisine.

For those who love a bit of heat, the Spicy Moroccan Lamb Meatballs in Tomato Sauce is a must-try. These succulent meatballs are infused with a blend of spices and herbs, then simmered in a rich tomato sauce. Served with fluffy couscous or crusty bread, they are a perfect appetizer or main course.

If you're looking for a vegetarian option, the Moroccan Vegetable Tagine with Chickpeas and Sweet Potatoes is a hearty and satisfying dish. This flavorful tagine combines a variety of vegetables, chickpeas, and sweet potatoes in a fragrant broth, creating a colorful and delicious meal.

And for a refreshing side dish or light lunch, the Moroccan Carrot Salad with Orange and Coriander is a delightful choice. This vibrant salad combines shredded carrots, orange segments, and fresh coriander in a tangy dressing, offering a burst of flavor and a healthy dose of vitamins.

Whether you're a seasoned cook or just starting your culinary adventures, these Moroccan recipes are sure to impress your family and friends. So gather your ingredients, put on your apron, and let's explore the vibrant flavors of Morocco!

Check out the recipes below so you can choose the best recipe for yourself!

EASY MOROCCAN LAMB STEW RECIPE



Easy Moroccan Lamb Stew Recipe image

If you're looking to make the best lamb stew, this recipe is all you need! Comforting, fall-apart tender braised lamb with loads of veggies, chickpeas and warm Moroccan flavors. You can make this in your crock pot or pressure cooker; instructions included for both! Be sure to check out my tips above and watch the video for how to make this lamb stew.

Provided by Suzy Karadsheh

Categories     Entree

Time 2h30m

Number Of Ingredients 16

Private Reserve Greek Extra Virgin Olive Oil
1 large yellow onion, chopped
3 carrots, cubed
6 Yukon gold potatoes (or any small potatoes), peeled, cubed
Kosher salt and pepper
2.5 lb boneless leg of American lamb, fat trimmed, cut into cubes (Or American lamb shoulder, bones removed, fat-trimmed)
3 large garlic cloves, roughly chopped
½ cup dried apricots
1 cinnamon stick
1 bay leaf
1 ½ tsp ground allspice
1 1/2 tsp ras el hanout Moroccan spice blend (find it here)
½ tsp ground ginger
6 plum tomatoes from a can, cut in halves
2 ½ cups low-sodium beef broth
1 15-oz can chickpeas

Steps:

  • In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
  • In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
  • In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
  • Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
  • Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
  • Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.
  • Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.
  • A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!

Nutrition Facts : ServingSize 1 dinner bowl, Calories 502 calories, Sugar 9.2 g, Sodium 579.7 mg, Fat 9.7 g, SaturatedFat 2.4 g, TransFat 0.1 g, Carbohydrate 65.4 g, Fiber 9.9 g, Protein 43.5 g, Cholesterol 99.4 mg

ONE-POT MOROCCAN LAMB



One-pot Moroccan Lamb image

Make and share this One-pot Moroccan Lamb recipe from Food.com.

Provided by JustJanS

Categories     One Dish Meal

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 10

4 teaspoons oil
750 g diced lamb
500 ml beef stock or 500 ml chicken stock
2 small onions, chopped
125 g pitted prunes
100 g dried apricots, halved
2 tablespoons tomato paste
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 cup toasted slivered almonds

Steps:

  • Heat the oil in a large saucepan.
  • Add the meat in small batches, and cook over a medium heat until well browned.
  • Return all the meat to the pan.
  • Add all the remaining ingredients (except the almonds) and season with pepper.
  • Bring to the boil, then reduce the heat and simmer covered for about 1 hour or until the meat is tender.
  • Garnish with the almonds, and serve with rice.

SLOW COOKER MOROCCAN LAMB STEW



Slow cooker Moroccan lamb stew image

Warm up with our easy slow cooker lamb stew, with aromatic spices and bags of flavour. This simple, crowd-pleasing dish takes just 10 minutes to prep

Provided by Cassie Best

Categories     Dinner, Main course

Time 9h10m

Number Of Ingredients 17

2 tbsp olive oil or rapeseed oil
1kg diced lamb shoulder
2 onions, halved and sliced
5 garlic cloves, crushed
thumb-sized piece ginger, peeled and grated or finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground cinnamon
pinch saffron (or turmeric, to add colour)
½ large or 1 small preserved lemon, skin only, finely chopped
1 tbsp tomato purée
600ml hot beef stock or lamb stock
1 tbsp honey
1 lemon, zested, plus a squeeze of juice
80g pitted Kalamata olives
handful chopped mint, coriander or parsley (or a combination)
couscous or rice, to serve

Steps:

  • Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
  • Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.

Nutrition Facts : Calories 488 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1 milligram of sodium

MOROCCAN SLOW-COOKED LAMB



Moroccan Slow-Cooked Lamb image

Categories     Soup/Stew     Ginger     Lamb     Tomato     Stew     Dinner     Apricot     Chickpea     Winter     Cinnamon     Coriander     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 18

1 tablespoon ground cumin
2 teaspoons ground coriander
1 1/2 teaspoons salt
1 teaspoon fennel seeds
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces
4 tablespoons olive oil, divided
1 large onion, finely chopped
1 tablespoon tomato paste
2 cups low-salt chicken broth
1 15 1/2-ounce can garbanzo beans (chickpeas), drained
1 cup dried apricots (about 5 ounces)
2 large plum tomatoes, chopped
2 cinnamon sticks
1 tablespoon minced peeled fresh ginger
2 teaspoons (packed) grated lemon peel
2 tablespoons chopped fresh cilantro

Steps:

  • Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.
  • Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)
  • Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.

Tips:

  • For the most tender lamb, choose a shoulder or leg cut. These cuts have more connective tissue, which breaks down during cooking and makes the meat fall-apart tender.
  • If you don't have a Dutch oven, you can also use a large pot or skillet with a lid. Just make sure that the pot is large enough to accommodate all of the ingredients.
  • To save time, you can cook the rice ahead of time. Just follow the package instructions and then fluff the rice with a fork before serving.
  • If you like your food spicy, add a teaspoon or two of cayenne pepper to the pot along with the other spices.
  • Serve the Moroccan lamb stew with a side of couscous, rice, or pita bread.

Conclusion:

This one-pot Moroccan lamb stew is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The lamb is tender and flavorful, and the sauce is rich and aromatic. Serve it with a side of couscous, rice, or pita bread for a complete meal.

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