There’s something special about a good stew — it nourishes, comforts, and fills the kitchen with rich, savory aromas that draw everyone to the table. This Moroccan Lamb Stew layers tender lamb with the warm, fragrant spices of cumin, coriander, and cinnamon, balanced beautifully with a touch of honey and a bright note of orange zest.
It’s a dish that feels both familiar and adventurous — simple enough for a weeknight meal yet special enough to share with guests. Whether you let it slow-roast in the oven or prepare it quickly in the Instant Pot, the result is a deeply flavorful, wholesome stew that highlights lamb’s natural richness and celebrates the beauty of real food.
Lamb is a splendid choice for a high protein, nutrients rich food.
Moroccan Lamb Stew
Ingredients
- 2 tablespoons butter or olive oil
- 1-2 pounds lamb stew meat
- 1 onion diced
- 4 garlic cloves roughly chopped
- 1 tsp Sea salt
- 1 tsp Ground black pepper
- 1 tsp Ground cumin
- 1 tsp Whole coriander seeds
- 1 tsp Turmeric
- 1 tsp Ground cinnamon
- ½ teaspoon chili flakes
- 2 tablespoons tomato paste
- 2 tablespoons honey
- ¼ cup apple cider vinegar or red wine
- 1 cup chicken broth
- 15 ounce canned chickpeas drained
- 2 tablespoons chopped dried apricots or raisins
- ¼ cup fresh squeezed orange juice
- 1 tablespoon orange zest
- Cooked Quinoa or brown rice
Instructions
Instant Pot Cooking Instructions:
- Turn on the saute mode, add butter or oil. Saute onions until soft and lightly browned.
- Add the lamb, garlic,and spice mixture. Saute for 3-5 minutes.
- Add chili flakes, tomato paste, honey, vinegar or wine, chicken broth, chickpeas and dried apricots or raisins. Stir all the ingredients well.
- Cover with lid and set the Instant Pot to pressure cook setting for 50 minutes.
- Release pressure, remove the lid and add the orange juice and zest. Stir in well.
- Serve immediately with quinoa or rice. Garnish with cilantro and more orange zest.
- This stew is also very good the next day.
Oven method:.
- Preheat oven to 325 degrees
- In a dutch oven pot melt butter or oil and saute onions until softened.
- Add ingredients in the same order as the Instant Pot instructions.
- Bake stew for 2 hours until the meat is very tender.
- Add the orange juice and zest. Stir in well. Serve and enjoy!
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