Authentic Moroccan Lamb With Apricots
A comforting Moroccan-style lamb stew simmered with apricots, lentils, and fragrant spices. This dish is rich in protein, naturally sweet, and full of warming flavors, finished with toasted almonds and fresh herbs for a deliciously balanced meal.
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.
