This traditional Moroccan lamb stew is a rich and aromatic dish that perfectly blends sweet and savory flavors. Tender lamb chunks are slow-simmered in a warmly spiced broth with dried apricots, prunes, cinnamon, and ginger—creating a deeply flavorful tagine-style stew with melt-in-your-mouth texture.
Often served during family gatherings and festive occasions, this comforting recipe reflects the heart of Moroccan hospitality and cuisine.
With its sweet-savory flavor fusion, slow-cooked depth, and North African roots, it’s a perfect fit for anyone exploring bold global flavors or looking for an impressive dinner centerpiece.
⦁ 4 tsp oil
⦁ 750g diced lamb
⦁ 2 small onions, chopped
⦁ 500ml beef or chicken stock
⦁ 125g pitted prunes
⦁ 100g dried apricots, halved
⦁ 2 tbsp tomato paste
⦁ 1 tsp ground cinnamon
⦁ 1 tsp ground ginger
⦁ ¼ cup toasted slivered almonds
1. Brown the Lamb
In a large pot over medium heat 175–230°C, add oil. Brown lamb in batches until golden.
2. Build the Stew Base
Return all meat to the pot. Add onions, stock, tomato paste, cinnamon, ginger, prunes, and apricots. Stir to combine.
3. Simmer Until Tender
Bring to a boil, reduce heat, cover, and simmer for 60 minutes or until the lamb is fork-tender.
4. Serve
Ladle stew into bowls and top with toasted almonds.
🛒 Choosing Ingredients
✔ Diced Lamb – Use lamb shoulder or leg for the best flavor and tenderness when slow-cooked
✔ Prunes & Apricots – Choose moist, pitted prunes and soft dried apricots for natural sweetness
✔ Stock – Use beef stock for a deeper flavor, or chicken stock for a lighter version
✔ Onions – White or yellow onions add a sweet base without overpowering
✔ Tomato Paste – Adds depth, color, and umami to the broth
✔ Warm Spices – Ground cinnamon and ginger give this stew its signature Moroccan aroma
✔ Slivered Almonds – Toast at 175°C / 350°F for 5–7 minutes until golden and fragrant
👩🍳 Preparation
✔ Brown in Batches – Don’t crowd the pan when browning lamb; sear in small batches for the best caramelization
✔ Deglaze with Stock – Scrape up browned bits after searing to boost flavor
✔ Evenly Mix Ingredients – Stir well after adding tomato paste and spices to fully coat the meat and fruit
✔ Soften Dried Fruit First – Optional: soak prunes and apricots in warm water for 10 mins if they're very dry
🔥 Cooking Techniques
✔ Use a Heavy Pot – A Dutch oven or thick-bottomed pot ensures even heat distribution
✔ Simmer Gently – Once boiling, reduce to low heat and cover
✔ Slow-Cook for Tenderness – Simmer for 60–70 minutes, checking occasionally for doneness
✔ Optional Reduction – Uncover for the final 10 minutes if you prefer a thicker sauce
🍳 Balancing Flavors
✔ Sweet-Savory Harmony – Apricots and prunes add sweetness; balance with salt and the acidity of tomato paste
✔ Warmth vs. Heat – Cinnamon and ginger add warmth—add cayenne or black pepper for extra kick
✔ Citrus Accent – A squeeze of lemon or orange zest at the end brightens the rich flavors
✔ Crunchy Finish – Almonds provide contrast to the soft textures—don’t skip them
📦 Storage
✔ Fridge – Store in a sealed container for up to 4 days; flavor improves with time
✔ Freezer-Friendly – Freeze for up to 3 months in portioned containers
✔ Reheat Gently – Warm slowly on the stovetop over medium-low heat (~65–75°C / 150–170°F) to avoid drying the lamb
✔ Batch-Friendly – Ideal for meal prepping or make-ahead entertaining
🍽 Serving
✔ Serve With – Moroccan couscous, fluffy rice, warm flatbread, or roasted root vegetables
✔ Garnish Ideas – Top with toasted almonds, fresh herbs, or a drizzle of pomegranate molasses
✔ Presentation Tip – Use a shallow bowl or tagine-style dish for a rustic, elegant look
✔ Perfect For – Holiday meals, festive gatherings, or cozy winter dinners with a global twist