Moroccan Lamb Stew Recipe

Moroccan Lamb Stew


Serves 3-4

  • 450g lamb neck fillet, diced
  • 3 gloves garlic, finely sliced
  • 1 shallot, finely sliced
  • 1 red onion, finely chopped
  • can chopped plum tomatoes
  • can chickpeas
  • 1 butternut squash, peeled & diced
  • 8 peppercorns
  • about 10 fresh thyme sprigs
  • 1 tbsp harissa paste
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tbsp olive oil plus more for frying
  • 1/3 bottle red wine
  • 2 handfuls fresh spinach

How to make Moroccan Lamb Stew

This is an easy but extremely tasty dish - mildly spiced and great for winter. Serve with some flatbread or pitta.

  1. Mix the olive oil, oregano, cumin, coriander & garlic in a bowl. Add the lamb and cover it well. Marinate for 2 hours.

  2. Fry the onion & shallot with the peppercorns in a large heavy pan, on a medium heat until tender and translucent (about 5 mins).

  3. Add the lamb and brown all over, stirring to ensure the garlic doesn't burn (add a little more oil if necessary).

  4. Raise the heat, add the red wine and deglaze the pan. Leave for about 2 minutes to reduce and for the alcohol to evaporate.

  5. Add the chickpeas and tomatoes.

  6. Simmer for 30 minutes.

  7. Add butternut squash and simmer for a further 20 minutes.

  8. Just before serving, add the spinach and stir until wilted.

  9. Serve immediately in bowls, discarding any thyme stalks, and enjoy.

  • LittleMiss
    LittleMiss says

    Made this the other night and it got a huge thumbs up. The balance of spice is spot on and the lamb is really tender. Will definitely be making this again!

  • felders
    felders says

    that's SO good to hear and I really appreciate the feedback :)

  • swimmintink
    swimmintink says

    I came across this recipe a few years back and I make it every time I want a nice lamb stew. It is delicious! The only thing I change up is that I use whole coriander seeds because I love the way they pop when you eat them, I will have to try it with ground coriander next though to see how that changes the flavor.

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