Best 4 Ras El Hanout Stewed Lamb Recipes

Indulge in the tantalizing flavors of Ras el Hanout Stewed Lamb, a dish brimming with Moroccan charm and culinary artistry. This traditional North African delicacy is a testament to the region's rich spice heritage, where succulent lamb is lovingly braised in a symphony of aromatic spices and zesty citrus. As the lamb simmers in a harmonious blend of Ras el Hanout, a complex spice mixture, it absorbs the vibrant flavors, resulting in a tender and flavorful masterpiece. Accompaniments like fluffy couscous, tangy preserved lemons, and a refreshing cucumber salad complete this authentic Moroccan feast.

This culinary journey begins with the main attraction, the Ras el Hanout Stewed Lamb. You'll learn how to craft the sumptuous sauce using the aromatic Ras el Hanout spice blend, ripe tomatoes, sweet carrots, and tantalizing onions. The succulent lamb pieces, browned to perfection, are then gently simmered in this flavorful bath, allowing the flavors to meld and create a harmonious symphony.

Alongside this delectable main course, you'll also discover two enticing side dishes that perfectly complement the stewed lamb. Prepare a fluffy and wholesome pot of Moroccan Couscous, a staple in North African cuisine. With just a few simple ingredients like semolina, butter, and a touch of salt, you can create a light and airy accompaniment that absorbs the delectable sauce from the lamb.

For a refreshing contrast, make a vibrant Cucumber Salad. This simple yet refreshing salad features crisp cucumbers, zesty red onions, and aromatic cilantro, all tossed in a tangy dressing of lemon juice, olive oil, and a hint of cumin. Its coolness and acidity provide a delightful balance to the richness of the stewed lamb.

Lastly, learn how to make the traditional Moroccan preserved lemons, a staple ingredient that adds a unique tang and depth of flavor to many Moroccan dishes. With just a few lemons, salt, and time, you can create these flavorful gems that elevate the stewed lamb to new heights.

So embark on this culinary adventure, embrace the vibrant flavors of Morocco, and create a feast that will tantalize your taste buds and transport you to the heart of North African cuisine.

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

Ingredients

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

MOROCCAN LAMB TAGINE WITH RAISINS, ALMONDS, AND HONEY

Moroccan Lamb Tagine with Raisins, Almonds, and Honey image

Categories Fruit Lamb Nut Dinner Dried Fruit Raisin Meat Almond Spice Fall Winter Honey Gourmet Wheat/Gluten-Free Peanut Free Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 16

Ingredients

2 teaspoons ras-el-hanout*
2 teaspoons salt
3/4 teaspoon black pepper
3/4 teaspoon ground ginger
1/4 teaspoon crumbled saffron threads
3 cups water
3 lb boneless lamb shoulder, cut into 1-inch cubes
1 large onion, coarsely grated (1 cup)
2 garlic cloves, finely chopped
2 (3-inch) cinnamon sticks
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1 1/4 cups raisins
1 1/4 cups whole blanched almonds
1/2 cup honey
1 teaspoon ground cinnamon
Accompaniment: couscous

Steps:

Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.
Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.
Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.

SLOW ROAST RAS EL HANOUT LAMB & COUSCOUS

Slow roast ras el hanout lamb & couscous image

Let your oven do all the work with this shoulder of lamb. It's heady with North African spices and the couscous is soaked in the pan juices

Provided by Good Food team

Categories Dinner

Time 4h40m

Yield Serves 6-8

Number Of Ingredients 12

Ingredients

5 garlic cloves
1 lemon, juiced
6 tbsp ras el hanout spice mix (shop-bought or see tip, below)
2 tbsp olive oil
small shoulder of lamb (about 2kg)
2 red onions, cut into large wedges
400g couscous
100g raisins
400g can chickpeas, drained
small bunch of parsley, chopped
small bunch of coriander, chopped
1 preserved lemon, finely chopped or the juice of ½ lemon

Steps:

Using a pestle and mortar or a mini chopper, mash or chop the garlic with a generous pinch of salt, then add the lemon juice, ras el hanout spice mix and olive oil, then pound or chop to a rough paste. Use a small knife to make small incisions all over the lamb. Sit the lamb in a large, shallow casserole dish or deep roasting tin, then rub the paste all over the lamb and into the cuts. Leave at room temperature for 1 hr, or better still cover and chill overnight.
When ready to cook, heat the oven to 160C/140C fan/gas 3. Scatter the onion wedges around the lamb, then cover the dish with a lid or tightly with foil and roast for 3 hrs. Remove from the oven and uncover. Stir the onions and baste the lamb in the juices, then turn the oven up to 180C/160C fan/gas 4 and continue to roast the lamb, uncovered, for 25-30 mins until browned.
Lift the lamb and onions onto a board to rest and put the kettle on. Stir the couscous and raisins into the lamb dish so they're coated in the roasting juices. Pour over enough boiling water from the kettle to just cover the couscous, then cover the dish and leave for 5 mins. Uncover and fluff the couscous up with a wooden spoon, then stir through the chickpeas, chopped herbs and preserved lemon or lemon juice, and season to taste. Bring the lamb, onions and the couscous to the table to serve.

Nutrition Facts : Calories 814 calories, Fat 39 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 56 grams protein, Sodium 0.4 milligram of sodium

LEG OF LAMB WITH RAS EL HANOUT RUB

Leg of Lamb with Ras el Hanout Rub image

I was given a jar of Ras el Hanout, and this simple recipe by our chef son. He actually used the rub on our Christmas day quail, but we used it on lamb a few days later.

Provided by JustJanS

Categories Lamb/Sheep

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons ras el hanout spice mix
2 cloves garlic, crushed
1 tablespoon honey
1 limes, zest of or 1 lemon, zest of
1/2 limes, juice of or 1/2 lemon, juice of
salt & freshly ground black pepper
2 kg boneless leg of lamb, butterflied

Steps:

Mix all the ingredients (except the lamb) together to make a paste.
Stab a few holes in the lamb, and rub the mix into the lamb-massage it in well.
Set aside for about 1 hour, to allow the lamb to come to room temperature.
Cook over a hot grill (BBQ) for about 30 minutes (or until cooked to your liking), allowing it to rest loosely tented with foil, for a further 20.

Nutrition Facts : Calories 779.6, Fat 56.9, SaturatedFat 24.8, Cholesterol 230, Sodium 187, Carbohydrate 3.5, Sugar 2.9, Protein 59.8

Tips:

Choose high-quality lamb: Opt for fresh, flavorful lamb cuts such as shoulder, leg, or shank.
Generously season the lamb: Use a combination of spices, herbs, and salt to enhance the lamb's natural flavor.
Brown the lamb: Searing the lamb in hot oil adds depth of flavor and helps retain its juices.
Use a variety of vegetables: Incorporate colorful and flavorful vegetables like carrots, celery, onions, and tomatoes for a more wholesome stew.
Simmer gently: Allow the stew to simmer over low heat for an extended period to tenderize the lamb and allow the flavors to meld.
Adjust the spice level: Ras el hanout can vary in spiciness. Start with a moderate amount and adjust to your preference.
Serve with accompaniments: Pair the stew with couscous, rice, or crusty bread for a complete meal.

Conclusion:

Ras el Hanout Stewed Lamb is a delectable dish that combines the richness of lamb with the aromatic warmth of North African spices. By following the tips and techniques outlined in this article, you can create a flavorful and tender stew that will tantalize your taste buds. Whether you're a seasoned cook or a beginner, this recipe offers a culinary adventure that is sure to impress. So gather your ingredients, fire up your stove, and embark on a journey of flavors with Ras el Hanout Stewed Lamb.

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