Moroccan Lamb Stew

Moroccan Lamb Stew

Course: BreakfastCuisine: SweetDifficulty: Medium


Cooking time



Compliment this stew with warm pita bread for plunging into the delicious sauce and a super easy couscous. Reminds me of my easy pomegranate lamb curry, one to add to your Friday night menu! This recipe idea from my travels to Morocco back in April 2018 from a local lady. I spent 12 days around the Taghazout area surfing and discovering delicious local dishes. The original recipe has been adapted so the shopping list isn’t as long as your arm, but it still keeps the beautiful flavours of Morocco.

The pickled onions in this dish are optional, but I think they're worth the effort!

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  • 400 g Lamb neck fillets, diced

  • 15 g Parsley, chopped

  • 2 cloves Garlic, sliced

  • 1 tin Chopped tomatoes

  • 1 tin Chickpeas

  • 2 tsp Moroccan spices

  • 1/2 tsp Salt

  • 1/2 Pepper

  • 1 Large onion, chopped

  • 1 Lemon, zested and juiced

  • Olive oil

  • Pink Pickled Onions
  • 2 Red onion, sliced

  • 200 ml White wine vinegar

  • 3 tbsp Sugar

  • 1/2 tbsp Salt

  • 1 tsp Mustard seeds

  • 10 Whole black peppercorns

  • 1 Lime, juiced

  • Tools
  • Mandolin

  • Saucepan

  • Jar


  • Lamb Stew
  • Add the Moroccan Spices and a glug of olive oil to the diced lamb and marinate for at least 30 minutes in the fridge.
  • Put a large casserole pan on medium heat with a glug of olive oil and add the lamb, seasoning, lemon juice and zest. Cook for 4 minutes and add the onion & garlic and cook for a further 5 minutes.
  • Chuck in the tomatoes and combine well. At this point, you want to reduce to medium-low heat and place the lid on for 25 minutes.
  • Stir occasionally, and for 5 minutes towards the end, add the drained tinned chickpeas and half of the chopped parsley (I chop the stalks up), saving the other half for the topping (leafy part).
  • Take the stew off the heat and plate up with couscous or a salad and top off with the remaining parsley and a wedge of lemon. If you want to go the extra mile… Add some of my easy-to-make pink onions to the top to really impress your group.
  • Pink Pickled Onions
  • Add the vinegar, peppercorn (or whole spices of your choice), sugar, lime juice and salt and bring to a boil in the small saucepan on high heat until the sugar has all dissolved.
  • Whilst the pickle is heating up, add the sliced onions to a well-cleaned/sterilised glass jar or Tupperware box with a lid.
  • Then pour the pickle into the jar of onions and let stand at room temperature until cooled. Cover and pop in the fridge for up to 3/4 weeks (if they last that long)!!

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