Alexa Bernier
This Moroccan-inspired lamb stew brings together tender, slow-cooked lamb, naturally sweet dried apricots, hearty root vegetables, and a fragrant blend of warm spices. Coconut milk adds a subtle richness, while fresh cilantro and toasted almonds provide a bright, flavorful finish.
Ingredients
- 2 pounds lamb shoulder, cut into 1-inch chunks
- 2 tablespoons coconut oil
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 2 medium tomatoes, diced
- 3 carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 10 dried apricots, halved
- 2 cups lamb or beef broth
- 1/2 cup full-fat coconut milk
- 1 tablespoon ground cumin
- 1 teaspoon fennel seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 cinnamon stick
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fresh cilantro, chopped
- 1/4 cup toasted sliced almonds, optional
Instructions
1. Season the Lamb
Begin by patting the lamb pieces dry with paper towels. Place them in a bowl and season evenly with cumin, fennel seeds, coriander, cinnamon, allspice, salt, and black pepper. Toss well so the spices coat every piece.
2. Brown the Meat
Warm the coconut oil in a large skillet over medium-high heat. Add the lamb in small batches, making sure not to overcrowd the pan. Sear for about 1–2 minutes per side, or until the pieces develop a rich golden-brown crust.
Transfer the browned lamb to your slow cooker.
3. Cook the Aromatics
Using the same skillet, add the chopped onion, minced garlic, and grated ginger. Cook for approximately 2–3 minutes, stirring regularly, until the onion begins to soften and the garlic and ginger become fragrant.
Scrape up any flavorful browned bits left in the skillet as the vegetables cook.
4. Build the Stew
Transfer the aromatic onion mixture to the slow cooker. Add the diced tomatoes, carrots, parsnips, and dried apricots.
Pour in the coconut milk and broth, then add the cinnamon stick. Stir everything gently to distribute the ingredients and spices throughout the cooking liquid.
5. Slow Cook Until Tender
Cover the slow cooker and cook on LOW for 6–8 hours. The lamb should become exceptionally tender and easy to pull apart with a fork, while the carrots and parsnips should be soft but not completely falling apart.
For the best texture, avoid lifting the lid unnecessarily during cooking.
6. Finish and Season
Once the stew is ready, carefully remove the cinnamon stick. Taste the broth and adjust the salt and black pepper according to your preference.
The finished stew should have a beautifully balanced combination of savory lamb, sweet apricots, earthy vegetables, and warm aromatic spices.
7. Garnish and Serve
Spoon the hot lamb stew into serving bowls. Sprinkle generously with freshly chopped cilantro and, if desired, toasted sliced almonds for a pleasant crunch.
Serve alongside cauliflower rice, fluffy couscous, warm flatbread, or your favorite grain to soak up the richly flavored sauce.
Recipe Details
Prep Time: 25 minutes
Cooking Time: 6–8 hours
Total Time: Approximately 6 hours 25 minutes
Servings: 6
Calories: Approximately 560 kcal per serving
Helpful Tips
- Brown the lamb first: This extra step adds much deeper flavor to the finished stew.
- Don’t overcrowd the skillet: Sear the lamb in batches so it browns rather than steams.
- Adjust the sweetness: If you prefer a less sweet stew, reduce the number of dried apricots.
- Toast the almonds: A few minutes in a dry skillet can make the almonds especially fragrant and crunchy.
- Let it rest: Allowing the stew to sit for a few minutes before serving gives the flavors a chance to settle.
This comforting Moroccan-style lamb stew is ideal for a cozy family dinner, weekend meal, or make-ahead dish. The slow cooking process allows the lamb to become wonderfully tender while the apricots, root vegetables, coconut milk, and aromatic spices create a rich and satisfying sauce.
