Moroccan Lamb Stew

If you can get lamb stew meat, there is no tastier stew meat in the whole world! (in my humble opinion. But then again I do hail from a country where sheep outnumber people by a rather startling factor!)

This recipe for a Moroccan-style lamb stew comes from the Nourishing Traditions cookbook, although I have modified it a little to suit the ingredients I have on hand. I have also halved the original recipe for our small family. But halved or not, it is de-lish-iss!

This recipe is naturally gluten free, grain free, and is suitable for the GAPS diet provided you leave out the potatoes (which is my addition – the Nourishing Traditions recipe does not use potatoes).

So get yourself some lamb, and make yourself some stew!

Morrocan Lamb Stew

1.5 pounds lamb stew meat, cut into 2-inch chunks
3 cloves garlic, peeled and mashed
1/4 cup extra virgin olive oil
2 teaspoons ground cumin
1 1/2 teaspoons freshly grated ginger
1/2 teaspoon sea salt
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon cinnamon
1/8 teaspoon black pepper
2 teaspoons lemon juice
1 cup stock (beef or lamb)
2 small/medium potatoes, cut into bite-size pieces (substitute with carrots for GAPS)
Grated rind of 1 lemon
8-10 black or kalmata olives, pitted and sliced
1/2 cup pitted prunes or dried apricots, chopped
Chopped cilantro for garnish (optional)

1. Make a mixture of the garlic, olive oil, cumin, ginger, salt, turmeric, paprika, cinnamon and pepper and lemon juice.
2. Place lamb pieces in a casserole dish and marinate for several hours or overnight.
3. Heat oven to 300F
4. Mix the stock and potatoes in with the lamb
5. Cover the casserole dish and place in the oven.
6. Cover and bake at 300F for about 2 hours or until meat is tender.
7. Stir in the olives, prunes/apricots* and lemon rind, and bake uncovered for a further 20-30 minutes.
8. Serve with optional cilantro.

*Note: I’ve tried this recipe with both prunes and apricots, and I can’t decide which one I like better! Both are really tasty.

Linking to: Fight Back Friday @ Food Renegade, Freaky Friday @ Real Food Freaks, Pennywise Platter Thursdays @ Nourishing Gourmet, Friday Food Flicks @ Traditional Foods, Monday Mania @ Healthy Home Economist, Homestead Barnhop @ The Prairie, Homestead Make Your Own Mondays, Real Food 101 @ Ruth’s Real Food, Fat Tuesday @ Real Food Forager, Traditional Tuesdays @ Whole New Mom, Real Food Wednesdays @ Kelly the Kitchen Kop, Healthy 2day Wednesdays @ day2dayjoys, Whole Food Wednesday @ Beyond the Peel, Full Plate Thursdays @ Miz Helen’s, Pennywise Platter Thursdays @ Nourishing Gourmet

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15 Comment

  1. Joy at The Liberated Kitchen says:

    Next time we have lamb I’m trying this GAPS style! It looks delicious 🙂

    1. Debbie says:

      Thanks Joy! It’s really good 🙂

  2. This looks delicious. I have Nourishing Traditions, but I don’t use it enough. The smaller recipe would work well for our family too.

    1. Debbie says:

      Thanks for stopping by! Nourishing Traditions is a great resource, but there are so many recipes, it can be a bit overwhelming!

  3. Yum, yum, yum Debbie! Looks wonderful!

    1. Debbie says:

      Thanks Emily!

  4. Great blog! I will be stopping back in. I invite you to mine and the give away!

  5. Yum. I just made a frenched roasted rack of lamb using mustard, herbs and bread crumbs. Next time I do some lamb, I’ll try yours out – it looks delicious!

    1. Debbie says:

      Thanks! You’re frenched roasted rack of lamb sounds divine!

  6. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

  7. Miz Helen says:

    I agree that Lamb Stew Meat is some of the best in the world, but getting it sometimes is the trick. This is a great recipe that would be delicious, I am on the watch for the Stew Meat now. Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
    Miz Helen

  8. Stephanie says:

    Wow, is this good!! I just wanted to say thank you for a fabulous recipe and use of 5 of the 25 lbs of lamb stew meat I accidentally purchased (from Lava Lake Lamb- it’s the best lamb I have found, so I am not sad that I have so much). Thank you!!

    1. Debbie says:

      Wow, that IS a lot of lamb! Lamb stew meat if my favorite, so I wouldn’t be too sad either! I’m so glad you liked the recipe! Thanks for stopping by to let me know 🙂

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