Moroccan Lamb Stew

Here’s a recipe from years ago when my only followers were my mom and my stalkers. It’s a wonderful, intricate, hearty dish that I can’t recommend enough. Moroccan food is SUCH an undervalued ethnic cuisine. Because Morocco was occupied by so many cultures over the years, along with its proximity to Spain, Moroccan food has influences from the Mediterranean, France, and Africa.  It results in a cuisine that is hearty, sweet, spicy, and relies heavily on the use of nuts, dried fruits and lamb.

I am relying heavily on your kindness because this is a recipe from the archives that is lacking photos, ingredient amounts, and a general sense of purpose.

What can I say, I was green. But I still made a hell of a stew.

Moroccan Lamb Stew (based off of this recipe
4 lbs of stew meat lamb
1 cup flour, seasoned with salt and pepper
2 bunches carrots, chopped into large pieces
2 bunches celery, chopped into large pieces
8 onions, chopped into large pieces
2 28 oz cans of peeled tomatoes
4 boxes of chicken or veal stock
1.5 cups red wine
4 cloves garlic, minced
1 cup of prunes 1 small can tomato paste
2 heaping tablespoon harissa or other chili paste (I used sambal olek, but even crushed red pepper paste would be just dandy)
1 palmful each of:
4 cups Greek Style Yogurt mixed with 1 bunch each of chopped mint and cilantro and 2 tablespoons of Za’atar (a middle eastern spice mixture containing sumac, sesame seeds, oregano, and salt. )

1. Throw all of the lamb into a bowl, then coat it with the flour.

2. Brown the lamb  over a medium high flame, with just a thin layer of oil in the bottom of the pan, until the meat is just barely seared and still raw on the inside. Make sure to do the lab in batches so they sear, not steam.  Remove the lamb after it is done and reserve it on the side.

3. Re-oil the pan and add your chopped veggies,  canned tomatoes, broth, wine, chile paste, and spices.

 4. Cover the pot tightly (yes, with tinfoil if you lost your pot lid) and put it into a 400 degree oven for about 3 hours, or until the house is incredibly fragrant and the lamb is tender and almost falls apart when poked with a fork.  
5. Add the tomato paste and the prunes, and let the stew cook for another 30 minutes or until it looks…

like this. The prunes will have mostly melted into the stew.

6. Enjoy with Greek yogurt and couscous. No final picture –  remember how I used to be even worse at taking photos than I am now?

 This stew is so outstanding.  Gamey, sweet, savory, spicy, rich, fragrant, and complex. It takes a long time to make but it’s really not difficult.  It’s warming, comfortaing, and perfect for a cold winter night when beef stew just sounds a wee bit pedestrian.
It’s worthy enough to get a re-post – what more can you want?


  1. It looks outstanding.

    please redo this post with your current level of awesome!


  1. […] know about flouring and browning the meat. I am well aware of a bouquet garni. And yes, I can even whip egg whites stiff to make a raft that […]

  2. […] know about flouring and browning the meat. I am well aware of a bouquet garni. And yes, I can even whip egg whites stiff to make a raft that […]