Easy Moroccan Ground Lamb Stew is a delicious less than 30-minute meal with irresistible warming spices, chickpeas (garbanzo beans) and apricots for a quick one pot weekday meal.
All Day slow cooked taste in under 30 minutes
This quick and easy recipe has all the depth of flavors that you get from an all-day slow cooked tagine meal in just under 30 minutes. Do you have all day to slave over a hot stove? Currently, we are so busy that our less than 30-minute meals are a required survival tool. How about you? Do you like less than 30 minute meals?
One bite and you will be hooked
The aroma of this Easy Moroccan Ground Lamb Stew will capture your senses. One bite of the spiced easy Moroccan ground lamb stew and you will know that this is a must go for seconds type of meals. You have the warming spices of turmeric, cinnamon, ginger and all spice to make your taste buds sing. The ground lamb is super tender with the little pop of earthy chickpeas give you that extra burst of protein. With the slight sweetness from the dried apricots and the fresh lemon zest, this is one balanced cozy meal perfect for the cooler weather.
Dinner is ready in under 30 minutes!
Your house is going to smell amazing! From the delicious aromatics, spices, lamb, herbs and citrus you are going to have your family asking every minute, “When is dinner ready?” Really, in less than 30 minutes you can have this delicious Easy Moroccan Ground Lamb Stew, over a bed of couscous and a side salad on your dinner table. If you want to keep this recipe gluten-free, serve it with a side of cauliflower rice or basmati rice, instead of couscous.
Spice it Up
Don’t be stingy with the spices! You are not going to sprinkle spices, but you are going to explore the world of spices with bold flavors. Go big or Go home! We know this seems like a long list of spices. However, once you have them in your stocked pantry, we have loads of delicious recipes for you to try. Warming spices are good for individuals that have a cold predisposition. Do you always have cold hands and feet? In Traditional Chinese Medicine, when a person has a cold disposition they may benefit from warming and nourishing foods. Introducing the Five Energies of Foods is a great introduction to this concept.
Substitutions for Easy Moroccan Ground Lamb Stew
While lamb seems to be the best option for this hearty stew, you may substitute with ground beef, ground turkey, ground chicken or even tofu to name a few. However, it will change the flavor profile.
We added dried chopped apricots as this is a very traditional ingredient in Moroccan cuisine. Dried apricots impart this delicious natural sweetness to the entire dish. If you do not have dried apricots, you can exchange with a small handful of dried, pitted dates or even raisins.
Tomato sauce is a great option instead of fresh tomatoes when they are not in season. However, you can also use canned tomatoes or even fresh tomatoes if you wish. The only thing you will need to do is adjust the amount of chicken broth to get it to your desired stew consistency. Tomato sauce is thick vs canned or fresh tomatoes.
Check out the photo above for step by step directions on how to make Easy Moroccan Ground Lamb Stew.
Lemon zest vs preserved lemons
We chose to use fresh lemon zest only because there was a sale on lemons 10 for $1.00 at our local market. However, preserved lemons are also very delicious and if you have this ingredient, then this would be a lovely addition to your Easy Moroccan Ground Lamb Stew. Do you prefer to use fresh lemon zest or preserved lemons in this recipe?
More cozy easy Moroccan Cuisine recipes...
Grilled Moroccan Chicken with Pine Nut Quinoa
Easy Moroccan Ground Lamb Stew
- 1 tablespoon olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 tablespoon cumin ground
- 1 teaspoon paprika ground
- 2 teaspoon turmeric ground
- 1 teaspoon allspice ground
- ¼ teaspoon cayenne pepper dried ground - optional
- ½ teaspoon coriander
- 1 pound lamb ground- minced
- Salt and pepper to taste
- 1 cup tomato sauce
- 1 cup chicken broth
- 1 cup apricots dried chopped
- 15 oz garbanzo beans (chickpeas) canned rinsed and drained
- 3 sticks whole cinnamon sticks or 2 teaspoon dried ground cinnamon
- 1 teaspoon lemon zest
- Handful of chopped cilantro optional garnish
- 3 cups cooked couscous optional or rice to keep it gluten-free
- In a large deep-frying pan or Dutch oven, add olive oil chopped onion, minced garlic, cumin, paprika, turmeric, allspice, cayenne pepper, coriander and sauté until translucent and aromatic about 1-2 minutes.
- Add ground lamb and salt and pepper to taste. Cook over medium heat until the lamb browns. Drain any extra oil as desired.
- Add tomato sauce, chicken broth, dried apricots, garbanzo beans (chickpeas), cinnamon sticks and cook for about 20 minutes or until the flavors have had a change to mingle. Remove the cinnamon sticks.
- Remove from heat. Add lemon zest and chopped cilantro and serve over a bed of cooked couscous or basmati rice. Enjoy!