Moroccan Lamb Stew

Published on
September 22, 2023
This is rich and hearty stew that offers an incredible depth of flavor. It can easily be doubled or tripled for larger groups.
Moroccan Lamb stew with dumplings.
Prep Time:
20 Minutes
Cook Time:
1 Hour, 45 Minutes
Difficulty Level:

2 tablespoons olive oil

1 pound well-trimmed boneless lamb shoulder, cut into 1 inch pieces

1 teaspoon salt

4 teaspoons Moroccan Seasoning

1 1/2 cups red wine (red Zinfandel or Cabernet)

1 medium onion, cut into 1 inch pieces

2 large Yukon Gold potatoes, peeled and cut into 1 inch pieces

2 large carrots, peeled and cut into 1/2 inch slices

1 medium red bell pepper, cut into 1/2 inch strips

1 small zucchini, cut in half, then quartered into strips

3 roma or plum tomatoes, cut into 1 inch chunks


1. Preheat oven to 350ºF degrees.

2. Heat a large oven-safe saucepan over medium heat add the oil and lamb. Brown on all sides.

3. Stir in the onion, salt and Moroccan seasoning. Cook for 5 minutes.

4. Add in the potatoes, carrots, red pepper and wine. Stir to combine.

5. Push the lamb underneath the veggies. Cover and cook in the oven for 1 1/2 hours, stirring occasionally.

6. Stir the tomatoes and zucchini, cover and return to the oven for an additional 15 minutes. Serve hot with crusty bread.

Recipe Tip:
This stew can be refrigerated or frozen. Just re-heat it to serve
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