See more

Moroccan Lamb Stew

This Moroccan slow-cooker lamb stew features lamb stew meat, flavorful spices, apricots, and hearty root vegetables like parsnips and carrots. Serve with rice or couscous.  

All You NOVEMBER 2005

  • Yield: 4 Servings
  • Cook time:5 Hours, 30 Minutes
  • Prep time:15 Minutes
  • Cost Per Serving:$3.49


  • 2 1/2-3 lb. lean lamb stew meat, cut in 1-inch pieces
  • 3 tablespoons flour
  • 1 1/4 teaspoons kosher salt
  • 1/4 teaspoon pepper
  • 2 tablespoons unsalted butter
  • 2 cups chicken broth
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon cayenne
  • 1 large onion, chopped
  • 12 dried apricots
  • 1/4 cup raisins
  • 3 slender carrots, peeled and cut in 3/4-inch pieces
  • 2 medium parsnips, peeled and cut in 3/4-inch pieces


Place lamb in a bowl; toss with flour, 1/2 tsp. salt and pepper.

Melt butter in a large skillet over medium-high heat. Add half of lamb and cook until browned, about 7 minutes. Transfer to a slow cooker. Repeat with remaining lamb. Pour broth into skillet, add remaining 3/4 tsp. salt and scrape pan with a wooden spoon. Add liquid, spices, onion, apricots, raisins, carrots and parsnips to slow cooker. Cover and cook over low heat until lamb is tender, about 5 1/2 hours.

Nutritional Information

Amount per serving
  • Calories: 606
  • Fat: 27g
  • Saturated fat: 11g
  • Protein: 59g
  • Carbohydrate: 31g
  • Fiber: 5g
  • Cholesterol: 203mg
  • Sodium: 1mg

Go to full version of

Moroccan Lamb Stew recipe