Introduction
Pansy’s Moroccan Lamb Stew with Chickpeas & Apricots is a rich, slow-simmered dish filled with tender lamb, hearty chickpeas, vegetables, warm spices, and a touch of natural sweetness from dried apricots. Cinnamon, cumin, ginger, and paprika create a fragrant sauce that makes this comforting North African-inspired meal perfect for serving over couscous or rice.
Ingredients
For the Lamb Stew
- 2 pounds boneless lamb shoulder, cut into 1½-inch pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can (14½ ounces) diced tomatoes
- 2 cups low-sodium beef or chicken broth
- 1 can (15 ounces) chickpeas, drained and rinsed
- ¾ cup dried apricots, halved
- 1 tablespoon honey, optional
- 1 tablespoon fresh lemon juice
- ¼ cup chopped fresh cilantro or parsley
For Serving
- Cooked couscous or rice
- Fresh cilantro or parsley
- Lemon wedges
Directions
1. Season the lamb.
Pat the lamb dry and season it with salt and black pepper.
2. Brown the lamb.
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the lamb in batches for approximately 3–4 minutes per side. Transfer the browned lamb to a plate.
3. Cook the aromatics.
Reduce the heat to medium. Add the onion and carrots and cook for about 5 minutes. Stir in the garlic and cook for another minute.
4. Add the spices.
Stir in the cumin, coriander, paprika, cinnamon, ginger, and turmeric. Cook for approximately 30 seconds, stirring constantly, until fragrant.
5. Build the stew.
Return the lamb to the pot. Add the diced tomatoes and broth. Stir well and bring to a gentle boil.
6. Slow simmer.
Reduce the heat to low, cover, and simmer for approximately 1½ hours, stirring occasionally.
7. Add the chickpeas and apricots.
Stir in the chickpeas and dried apricots. Continue cooking uncovered for another 25–30 minutes, or until the lamb is fork-tender and the sauce has thickened.
8. Finish the stew.
Stir in the honey, if using, and fresh lemon juice. Taste and adjust the seasoning as needed.
9. Serve.
Spoon the stew over couscous or rice and garnish with fresh cilantro or parsley. Serve with lemon wedges.
Cooking Tips
Lamb shoulder works especially well because slow cooking makes it tender and flavorful. Brown the lamb in batches rather than crowding the pot so the meat develops a good crust. If the stew becomes too thick while simmering, add a small amount of broth or water.
Serving Suggestions
Serve this Moroccan-inspired lamb stew over fluffy couscous, brown rice, or basmati rice. It also pairs nicely with warm flatbread and a simple cucumber and tomato salad.
Storage & Reheating
Store leftover stew in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over medium-low heat until thoroughly hot, adding a splash of broth if needed. The stew can also be frozen for up to 3 months.
Nutrition Information
Estimated per serving — 6 servings
Calories: approximately 470–520
Protein: approximately 31–35 g
Carbohydrates: approximately 35–40 g
Fat: approximately 23–27 g
Fiber: approximately 7–9 g
Nutrition information is an estimate and does not include couscous or rice. Values may vary depending on the cut of lamb and exact ingredients used.