Here’s a step-by-step Moroccan Lamb recipe based on the most detailed and authentic sources I found:
✅ Ingredients
2.5 lbs boneless lamb shoulder or leg, cut into chunks
2 tbsp olive oil
1 large onion, chopped
3 garlic cloves, roughly chopped
3 carrots, cubed
6 small potatoes, peeled and cubed
½ cup dried apricots
1 cinnamon stick
1 bay leaf
1½ tsp Ras El Hanout (Moroccan spice blend)
1½ tsp ground allspice
½ tsp ground ginger
6 plum tomatoes, halved
2½ cups low-sodium beef broth
1 can chickpeas (15 oz)
Salt & pepper to taste
(Optional garnish: fresh parsley or cilantro)
(Serve with couscous, rice, or crusty bread)
🔍 Step-by-Step Instructions
Prep the Pot
Heat 2 tbsp olive oil in a large Dutch oven or heavy oven-safe pot over medium heat until shimmering.
Sauté Vegetables
Add onions, carrots, and potatoes. Cook for about 4 minutes until slightly softened. Add garlic, season with salt and pepper. Remove and set aside.
Brown the Lamb
In the same pot, add more oil if needed. Brown lamb chunks on all sides for 5–7 minutes. Season with salt and pepper.
Combine & Spice It Up
Return sautéed vegetables to the pot. Add dried apricots, cinnamon stick, bay leaf, Ras El Hanout, allspice, and ginger. Stir well to coat everything in spices.
Add Liquids & Tomatoes
Toss in plum tomatoes and pour in beef broth. Bring to a boil for 5 minutes.
Slow Cook
Cover the pot and transfer to a 350°F (175°C) oven. Cook for 1½ hours, checking halfway to add more broth if needed.
Add Chickpeas
Stir in chickpeas, cover again, and cook for another 30 minutes until lamb is tender and flavors meld.
Finish & Serve
Remove from oven, sprinkle with chopped parsley or cilantro. Serve hot with couscous or crusty bread.
🍽 Pro Tips
For extra depth, add preserved lemon or a drizzle of honey before serving.
If you prefer a stovetop method, simmer gently for 2–2½ hours instead of baking.
Ras El Hanout is key—don’t skip it! It gives authentic Moroccan flavor
Discover how to cook Moroccan lamb, a dish celebrated for its rich spices and tender meat. Guided by inspiration from Chef Corey Bryan, this recipe combines classic North African flavors to create an impressive meal that’s perfect for gatherings or special occasions. Begin by gathering your ingredients. lamb shoulder or leg, ground cumin, coriander, cinnamon, paprika, garlic, onion, fresh cilantro, preserved lemon, dried apricots, olive oil, and vegetable broth. Chef Cory Brian recommends using highquality spices for the best flavor. Next, season the lamb generously with the spice blend and let it marinate for at least 1 hour. This step infuses the meat with deep Moroccan flavor. A tip Chef Cororey Brian always follows for authentic taste. Brown the marinated lamb in olive oil over mediumigh heat. Then add chopped onions, garlic and cook until fragrant. Stir in dried apricots, preserved lemon broth, and simmer covered until the lamb is tender, about 2 hours. Chef Cory Bryan suggests slow cooking for the most tender results. To finish, garnish the cooked lamb with fresh cilantro and a touch of preserved lemon zest. Serve alongside couscous or flatbread for a complete Moroccan meal. Chef Cory Bryan’s tip: Always taste before serving to adjust seasoning to perfection. With these steps, you can bring the bold and aromatic flavors of Moroccan lamb to your table. Inspired by chef Corey Bryan, this recipe is sure to impress and delight your guests. Enjoy the culinary adventure and savor every bite.
Dining and Cooking