Moroccan Lamb Stew

My easy Moroccan lamb stew recipe is a hearty one pot dinner. Think fork tender lamb chunks and wholesome veggies slow-cooked in a flavorful, aromatic broth. Crock Pot and Pressure Cooker instructions included!

This Moroccan lamb recipe is wonderful comfort food: buttery-soft braised lamb chunks in a rich, tasty sauce.

Simply put, it is possibly the most delicious dinner ever.

Lamb tagine is an exciting departure from the Mediterranean-style way I normally prepare lamb, such as slow-roasting a leg of lamb or grilling lamb chops. The North African spices are a heady mixture of sweet, smokey, spicey and earthy. They infuse the meat with exceptional flavor.

I made a few creative adjustments to ensure my version of Moroccan stew is suitable for a low carb diet. My family loved it and I can't wait for you to try it!

Also try my keto beef stew.

Ingredients

Here are the ingredients you'll need for a stew with lamb:

• Lamb - I used lamb leg. You can get pre-cut stew meat in most supermarkets or at the butcher's. Cut the meat into smaller 1 inch cubes if necessary. That's a nice size for eating, and smaller cubes also cook quicker.
• Vegetables: Onions, celery, carrot, zucchini and bell peppers.
• Aromatics: This is where it gets really exciting. We are using fresh ginger and garlic, tomato paste plus a whole bunch of spices. There is Ras el Hanut, which is a traditional Moroccan spice blend containing cardamom, cumin, cloves, coriander and more. I also added a cinnamon stick, smoked paprika and Harissa (a spicy Middle Eastern paste).
• Extras: Almonds and black olives are popular additions in Moroccan stews. Since they are perfectly low carb, we add them for additional crunch and flavor respectively.
• Broth: I used lamb stock cubes. But, either beef or chicken broth are perfectly fine as well. The lamb meat has a strong flavor and that's what will infuse the broth.

See the recipe card for full information on ingredients and quantities.

Instructions

It is simple to make a low carb Moroccan lamb stew. Here are the basic steps.

Scroll down to the recipe card for the detailed method with ingredient amounts, timings and nutrition information.

STEP 1

Heat the oil in a dutch oven on non-stick soup pan. Add the onions, carrots, celery and sauté on a medium heat. Add the garlic and ginger and season with salt and pepper. Remove from the pot and set aside.

STEP 2

In the same pot, add a drizzle more oil if needed, and sauté the diced lamb, seasoning with salt and pepper, until brown on all sides.

STEP 3

Add the sautéed vegetables back to the pot. Add the zucchini, peppers, olives, almonds, cinnamon stick, bay leaf and spices. Stir to coat.

STEP 4

Add the tomato puree and broth and bring to a boil.

STEP 5

Cover the pot and place in the preheated oven for about 1.5 hours or until the stew is glossy and thick and the meat is tender. Or, simmer the stew over a low heat on on the stovetop, lid on, stirring regularly.

Variations

Ingredient Swaps

• Traditional Moroccan stew often contains potatoes or chickpeas. As these are high in starches, I have omitted them. Option to add them around 20 minutes before the stew is done.
• Celeriac or turnip can be used as low carb alternatives to potatoes or chickpeas.
• Add a squeeze of lemon juice or one preserved lemon, cut into wedges, for a touch of zesty freshness. For a touch of sweetness (this will add extra carbs), throw in a handful of chopped dried apricots.
• Last but not least, this stew also works with beef instead of lamb!

Slow Cooker Method

Here is how to make a Moroccan style lamb stew in the Crock Pot or slow cooker:

1. Set the slow cooker to low. Fry the vegetables and brown the lamb as per recipe in a pan on the stovetop. Add all the spices, tomato paste and broth. Tip everything into the slow cooker and cook for 6 to 8 hours.
2. Turn the heat to high and cook for a further 20 minutes. Adjust seasoning to taste.

Instant Pot Method

To make the stew in the Instant Pot or pressure cooker, follow these steps:

1. Fry the vegetables and brown the lamb as per recipe using the saute setting or on the stovetop.
2. Add all ingredients for the stew into the pressure cooker or Instant Pot. Cook for 50 minutes.
3. Do a quick release and stir. For a thicker stew, return to the saute setting and cook down the liquid. Adjust the seasoning to taste.

Serving Suggestion

I pair the stew with keto pita bread, cauliflower rice or cauliflower mash. You could also simply serve it with steamed cauliflower florets.

If carbs are not a concern, pair it like the Moroccans would - with couscous or rice.

Recipe FAQs

Storage And Meal Prep

Moroccan lamb stew tastes even better on the second day, once the flavors have had time to meld together. That's why it is perfect for meal prepping. Prepare it in advance and enjoy it on day 2 or 3!

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the stew for up to 3 months.

Reheat on the stovetop or in the microwave.

More Hearty Dinners

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Recipe

Moroccan Lamb Stew

Katrin Nürnberger

from Sugar Free Londoner

My Moroccan Lamb Stew is a hearty and flavorful one pot dinner. Think buttery-soft lamb chunks and wholesome veggies in a thick, glossy sauce packed with Middle Eastern spices. Even better, this easy Moroccan stew is low carb!

5 from 5 votes

Print Recipe Pin Recipe Rate

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Main Course

Cuisine Moroccan

Servings 4

Calories 588 kcal

Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.

Equipment

• 1 Dutch Oven or Large Pot

Ingredients

  

1x2x3x

• ▢ 2 tablespoon olive oil
• ▢ 1 onion diced small (70g)
• ▢ 2 carrots large, 1 inch cubes (145g)
• ▢ 2 sticks celery diced (75g)
• ▢ 3 garlic cloves minced
• ▢ 2 teaspoon freshly grated ginger
• ▢ 1.5 lb boneless leg of lamb 700g, fat trimmed, 1 inch cubes
• ▢ 1 red pepper large, 1 inch cubes (160g)
• ▢ 1 zucchini 1 inch cubes (200g)
• ▢ 12 olives pitted, I used black
• ▢ ¼ cup blanched almonds 35g
• ▢ 3 tablespoon tomato paste
• ▢ 2 - 2.5 cups beef, lamb or chicken broth 500-600ml

Spices

• ▢ 1 tablespoon Ras el Hanout (Moroccan spice blend) or use 1 teaspoon cumin, 1 teaspoon ground coriander 1 teaspoon cinnamon
• ▢ 1 teaspoon salt or to taste
• ▢ ½ teaspoon black pepper or to taste
• ▢ 1 cinnamon stick
• ▢ 1 bay leaf
• ▢ ½ teaspoon smoked paprika
• ▢ 1 teaspoon Harissa optional, to add more heat

TO SERVE

• ▢ 1 tablespoon parsley finely chopped

Cook ModePrevent your screen from going dark

Instructions

 

• Heat the oil in a dutch oven on non-stick soup pan. Add the onions, carrots, celery and sauté for 4 minutes on a medium heat. Add the garlic and season with salt and pepper. Remove from the pot and set aside.
• In the same pot, add a drizzle more oil if needed. Brown the diced lamb on all sides. Season with salt and pepper.
• Add the sautéed vegetables back to the pot. Add the zucchini, peppers, olives, almonds, cinnamon stick, bay leaf and spices. Stir to coat.
• Add the tomato puree and broth. Stir and bring to a boil.

Oven Method

• Preheat the oven to 350F / 180C. Cover the pot and place in the oven for about 1.5 hours or until the stew is glossy and thick and the meat is tender. Important: Check in between and add more broth if needed.

Stovetop Method

• Simmer the stew over a low heat on on the stovetop, lid on, for about 1.5 hours. Add more broth if needed and stir regularly. The stew is done when the lamb is tender.

Notes

9.4g net carbs per portion. Makes 4 generous servings. Serve on its own or with cauliflower rice. If carbs are not a concern, serve with regular rice or couscous.

If the diced lamb is not fork tender after 90 minutes, add another 30 minutes or up to 1 hour to the cooking time. The time will depend on the quality of the meat and the size of the lamb cubes.

Slow Cooker / Crock Pot Instructions:

• Set the slow cooker to low. Fry the vegetables and brown the lamb as per recipe in a pan on the stovetop. Add all the spices, tomato paste and broth. Tip everything into the slow cooker and cook for 6 to 8 hours.
• Turn the heat to high and cook for a further 20 minutes. Adjust seasoning to taste.

Pressure Cooker / Instant Pot Instructions:

• Fry the vegetables and brown the lamb as per recipe. (In the Instant Pot on the saute setting or on the stovetop).
• Add all ingredients for the stew into the pressure cooker or Instant Pot. Secure the lid and pressure cook for 50 minutes.
• Do a quick release and stir. For a thicker stew, return to the saute setting and cook down the liquid. Adjust the seasoning to taste.

Store leftovers in the fridge for 4 days or freeze for up to 3 months.

Nutrition

Calories: 588kcalTotal Carbohydrates: 14.1gProtein: 37.9gFat: 42.4gSaturated Fat: 15.2gFiber: 4.7gSugar: 7.1g

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