This Moroccan-inspired lamb stew is a hearty and aromatic dish that beautifully balances savory, sweet, and spicy flavors.
Tender lamb is slowly simmered with apricots, lentils, and warming spices, creating a meal rich in protein, fiber, and natural sweetness.
With healthy fats from almonds and nutrient-packed herbs, it’s both satisfying and nourishing.
Perfect for cozy dinners, meal prepping, or freezing ahead, this recipe brings wholesome comfort to everyday cooking.
Authentic Moroccan Lamb With Apricots
Equipment
- 1 Large heavy-bottomed pan or Dutch oven
- 1 Wooden spoon (for stirring)
- 1 Sharp knife (for chopping)
- 1 cutting board
- 1 Measuring jug (for stock and wine)
- 1 Set of measuring spoons
Ingredients
- 2 tablespoons vegetable oil divided
- 500 g lamb shoulder diced (about 1 pound)
- 1 small red onion finely chopped
- 2 cloves garlic finely chopped
- 1 tablespoon ras el hanout spice blend
- 60 ml Marsala wine or dry red wine ¼ cup
- 1 tablespoon honey
- 2 tablespoons tomato paste
- 1 tablespoon harissa paste
- 375 ml beef stock 1 ½ cups
- 3 tablespoons red lentils
- 8 dried apricots
- 2 tablespoons flaked almonds lightly toasted (for serving)
- 2 tablespoons fresh parsley chopped (for serving)
Instructions
- Prepare and Heat the Pan: Place a large, heavy-bottomed pot or Dutch oven on the stove over medium–high heat. Add 1 tablespoon of the vegetable oil and let it heat until it shimmers. This ensures the lamb sears properly instead of steaming.
- Brown the Lamb for Flavor: Working in small batches, add the diced lamb shoulder to the hot pan. Spread the pieces out so they don’t overlap, giving them room to brown. Sear each side until it develops a rich golden crust, about 5–7 minutes per batch. Transfer the browned lamb to a plate and keep any juices—these will add flavor later. Avoid overcrowding, as it can prevent proper browning.
- Soften the Aromatics: Reduce the heat to medium and add the remaining 1 tablespoon of oil. Stir in the finely chopped onion and a good pinch of salt, then cook gently for 6–8 minutes, stirring often, until the onion turns soft, translucent, and lightly golden. Add the chopped garlic and cook for another minute until fragrant, being careful not to burn it.
- Build the Spice Base: Sprinkle in the ras el hanout and stir well to coat the onions and garlic in the aromatic spice blend. Next, pour in the Marsala or red wine, scraping the bottom of the pan with a wooden spoon to release any caramelized bits from browning the lamb. Let the liquid bubble for 1–2 minutes to slightly reduce and mellow the alcohol. Stir in the honey, tomato paste, and harissa, creating a thick, richly spiced paste that will carry the flavor of the dish.
- Return the Lamb and Add Stock: Slide the browned lamb and any reserved juices back into the pot. Pour over the beef stock, stirring until everything is evenly combined. Turn up the heat until the stew reaches a gentle boil, then immediately reduce to the lowest simmer. Cover with a lid and let it cook very gently for at least 1 hour. During this time, the lamb will slowly tenderize and absorb the aromatic flavors. Stir occasionally and check that the liquid is not reducing too quickly—if needed, add a splash of hot water or extra stock.
- Incorporate Lentils and Apricots: After the lamb has softened, remove the lid and stir in the red lentils and dried apricots. Raise the heat to medium–high so the stew reaches a lively boil. Cook uncovered for about 20 minutes, allowing the lentils to soften and slightly thicken the sauce while the apricots plump up and infuse the dish with gentle sweetness. Stir often to prevent sticking and taste occasionally to adjust seasoning.
- Check for Doneness and Adjust: When the lentils are tender and the lamb is meltingly soft, taste the sauce. If it feels too thick, add a splash of stock or water; if it feels too thin, let it simmer uncovered for a few more minutes. Adjust seasoning with a pinch of salt or an extra touch of harissa if you like more heat.
- Garnish and Serve: Just before serving, sprinkle the stew with toasted flaked almonds for crunch and fresh chopped parsley for brightness. Serve the lamb over a fluffy bed of couscous, rice, or warm flatbread. Each bite should deliver a perfect balance of savory lamb, sweet apricot, and warmly spiced sauce.
Notes
- Browning the lamb first creates depth and richness in the sauce.
- Slow simmering ensures the meat becomes tender and flavorful.
- Lentils help thicken the sauce naturally without extra flour.
- Dried apricots add subtle sweetness that balances the spices.
- Best enjoyed the next day when flavors have deepened.
- Garnishing with toasted almonds and parsley adds freshness and crunch.
- Freezes well for future quick meals.
- Serve with couscous, rice, or flatbread for a complete dish.
Chef’s Secrets for Perfect Results
The success of this Moroccan lamb dish comes down to patience and layering flavors.
Always start by browning the lamb properly—it may feel time-consuming, but it’s the foundation of the sauce’s rich, meaty flavor.
The onions should be cooked low and slow until sweet and golden, rather than rushed.
Adding the lentils later in the process allows them to cook through without turning mushy, while the apricots infuse the sauce with just the right touch of sweetness.
For extra depth, consider using homemade beef stock instead of store-bought, and adjust the harissa depending on your spice tolerance.
Serving Suggestions and Pairing Ideas
This stew is traditionally served over fluffy couscous, which absorbs the flavorful sauce beautifully, but rice, bulgur wheat, or even quinoa work just as well.
For a more rustic feel, pair it with warm flatbreads that can scoop up the sauce.
A simple side salad with crisp cucumbers, fresh tomatoes, and a lemony dressing will balance the richness of the lamb.
To drink, consider pairing with a medium-bodied red wine such as Grenache, or keep it refreshing with mint tea for a non-alcoholic option.
Storage and Freezing Tips
This recipe is ideal for batch cooking because it actually tastes better after resting for a day.
Once cooled, store the stew in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze in meal-sized portions for up to 3 months.
Always defrost in the fridge overnight before reheating. To reheat, warm gently on the stovetop with a splash of water or stock to loosen the sauce.
Avoid microwaving on high heat, as it may dry out the lamb.
Frequently Asked Questions
1. Can I use a different cut of lamb?
Yes! While shoulder is recommended for its tenderness after slow cooking, lamb leg or even shanks work well. Avoid lean cuts, as they can become tough when stewed.
2. What can I use instead of Marsala wine?
You can substitute with any dry red wine, or even use pomegranate juice or grape juice with a splash of vinegar for an alcohol-free option.
3. Can I make this recipe ahead of time?
Absolutely. In fact, the flavors improve after resting for a day, making it perfect for meal prep or dinner parties. Simply reheat gently before serving.
4. Are there vegetarian alternatives?
Yes, you can replace the lamb with hearty vegetables like eggplant, chickpeas, or mushrooms. Use vegetable stock instead of beef stock for a meat-free version.
5. How spicy is this dish?
The heat level depends on the harissa used. Some brands are mild while others are fiery. Start with a small amount and add more to taste, ensuring it suits your spice preference.
