Slow Cooked Moroccan Lamb (Printable)
Tender lamb slowly simmered with spices, dried fruits, and vegetables in a rich, aromatic blend.
# What You Need:
→ Lamb
01 - 3.3 lbs lamb shoulder, trimmed and cut into 2-inch cubes
→ Marinade & Spices
02 - 2 tbsp olive oil
03 - 2 medium onions, finely chopped
04 - 4 garlic cloves, minced
05 - 2 tsp ground cumin
06 - 2 tsp ground coriander
07 - 2 tsp ground cinnamon
08 - 1 ½ tsp ground ginger
09 - 1 tsp ground turmeric
10 - 1 tsp smoked paprika
11 - ½ tsp cayenne pepper
12 - 1 tsp salt
13 - ½ tsp freshly ground black pepper
→ Vegetables & Fruits
14 - 2 large carrots, peeled and sliced
15 - 1 large sweet potato, peeled and diced
16 - 3.5 oz dried apricots, halved
17 - 2.5 oz pitted prunes, halved
18 - 14 oz canned chopped tomatoes
19 - 2 cups chicken or lamb stock (gluten-free if needed)
→ Garnish
20 - 1/3 cup toasted slivered almonds
21 - 2 tbsp chopped fresh cilantro
22 - Lemon wedges, to serve
# How To Cook:
01 - In a large bowl, combine lamb pieces with 1 tbsp olive oil, cumin, coriander, cinnamon, ginger, turmeric, smoked paprika, cayenne, salt, and black pepper. Cover and refrigerate for at least 1 hour or overnight.
02 - Heat 1 tbsp olive oil in a large heavy pot or tagine over medium heat. Brown lamb in batches until golden on all sides; transfer to a plate.
03 - Add onions and garlic to the pot and sauté for 3-4 minutes until softened.
04 - Return browned lamb to the pot; add carrots, sweet potato, dried apricots, prunes, chopped tomatoes, and stock. Stir to combine.
05 - Bring to a gentle simmer, cover tightly, and cook over low heat for 2.5 to 3 hours (or in a 300°F oven), stirring occasionally until lamb is tender and sauce thickens.
06 - Remove from heat; adjust seasoning to taste. Serve hot, garnished with toasted almonds, fresh cilantro, and lemon wedges.
# Expert Tips:
01 -
- This dish quietly impresses with layers of warming spices that feel like a heartfelt secret shared just between us
- The tender lamb and sweet fruits create a comforting, unforgettable flavor that always wins over guests
02 -
- Marinating overnight elevates flavor beyond what’s possible with quick seasoning
- Keeping heat low and steady during cooking ensures tender meat without drying or toughening
03 -
- Always brown lamb in batches to avoid steaming and ensure deep color
- Using fresh spices instead of pre-ground enhances the aromatic complexity dramatically