Moroccan-Style Lamb Stew
Posted on May 14 2025
This hearty Moroccan-inspired lamb stew is rich with North African flavors thanks to Ras el Hanout, Curio’s signature spice blend bursting with warm, aromatic notes. Slow-simmered lamb, chickpeas, and lentils create a comforting one-pot meal perfect for cool evenings or special gatherings. The addition of pepper paste and tomatoes lends vibrant acidity, while fresh cilantro finishes the dish with a pop of herbal freshness. Ideal for fans of global cuisine and slow-cooked comfort food.
Moroccan-Style Lamb Stew
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Category
Main
Cuisine
Moroccan-Inspired
Servings
4-6
Prep Time
15 minutes
Cook Time
105 minutes
Calories
400
Sam, our resident chef and manufacturing director, came up with this satisfying stew. The recipe is inspired by Moroccan harrira, a favorite soup enjoyed during Ramadan. Our Ras el Hanout lends its traditional, aromatic flavors, contributing both depth and brightness to the dish.
Ingredients
- 1 pound lamb stew meat, cubed
-
½ teaspoon sea salt, plus more to taste
- 2 tablespoons olive oil
- 1 small onion, cut in small dice
-
2½ teaspoons Ras el Hanout
- 2 cups stock (beef, chicken or vegetable)
- 2 tablespoons pepper paste
- 1 can (14 ounces) chickpeas, drained and rinsedÂ
- 1¼ cups canned chopped tomatoes
- 2 celery stalks, cut in small dice
- ¼ cup uncooked green lentils
- 2 tablespoons roughly choppe cilantro, plus more to garnish
Directions
- Sprinkle the salt on all sides of the lamb.
- Pour the olive oil into a large soup pot set over medium-high heat. When the oil shimmers, add the lamb, and cook until it's browned on most sides.
Add the onions to the pot and cook for 5 minutes, stirring to loosen the browned bits on the bottom of the pan. Then add the Ras el Hanout, stir and cook for 1 minute. Add the pepper paste and stock, stir, and bring to a boil. Reduce the heat so the liquids are just simmering. Cover the pot, and cook until the lamb is tender but not falling apart, about 1 hour.
- Add the remaining ingredients plus a bit more stock or water so that the liquids cover the meat and beans by an inch. Cover and cook until the lentils are very tender, another 20-45 minutes. (The lentils will help to thicken the stew.)
- Taste, add salt if needed, and serve garnished with cilantro.
Recipe Note
Note: Look for pepper paste in the Middle Eastern aisle of your grocery store or try the Turkish KOY pepper paste that we offer online and in-store. It’s not hot but mild and fruity tasting.
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