Moroccan Lamb Stew

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Hearty, flavorful lamb stew can be yours in under 2 hours, and all in one pot! With a rich, velvety broth and tender pieces of lamb, you’d be hard pressed to find a cozier cold weather meal.

Pro tip: You might be wondering where the flour is in this recipe is. We’ve got good news: you don’t need it! When the potatoes are added, they release their natural starches, which just so happen to be very good at thickening the stew. The resulting broth is velvety smooth and super flavorful. We suggest serving with plenty of bread, you’re gonna want to soak up every last drop.

Made this? Let us know how it went in the comment section below!

Editor’s note: This intro was updated to add more information about the dish on March 8, 2021.

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  • 1 tbsp.

    vegetable oil

  • 2 lb.

    lamb shoulder roast, cubed into 1″ pieces

  • 1

    onion, chopped

  • 2

    carrots, peeled and cut into rounds

  • 2

    stalks celery, chopped

  • Kosher salt

  • Freshly ground black pepper

  • 3

    cloves garlic, minced

  • 1/4 c.

    tomato paste

  • 1 tsp.

    ground cumin

  • 1 tsp.

    smoked paprika

  • 6 c.

    low-sodium beef broth

  • 1 c.

    red wine 

  • 1 tbsp.

    Worcestershire sauce

  • 3

    sprigs fresh rosemary

  • 2

    bay leaves

  • 2 lb.

    baby potatoes, halved

  • 1/4 c.

    freshly chopped parsley, for garnish

Directions

    1. Step 1In a large dutch oven or pot over medium-high heat, heat oil. Add lamb and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer to a plate. 
    2. Step 2In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic, tomato paste, cumin, and paprika and cook until garlic is fragrant and tomato paste has darkened, 2 minutes. 
    3. Step 3Add lamb back to dutch oven then add broth, wine, Worcestershire sauce, rosemary, and bay leaves. 
    4. Step 4Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until lamb is tender, 30 minutes.
    5. Step 5Add potatoes and simmer, covered, until potatoes are tender and stew has thickened, 30 minutes. 
    6. Step 6Remove bay leaves and rosemary and garnish with parsley before serving.

Lamb Stew - Delish.compinterest

Park Feierbach

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Lena Abraham

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Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.

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