Moroccan lamb stew


English: lamb stew with leeks, lentils, yellow...

This lamb stew is a favorite for both Pesach and Parshat Bo. Actually, I think my husband would be perfectly happy if I chose to serve it every week! We like it over rice (even on Passover – my Sephardi roots are showing!), couscous, or even plain. We usually do it in our crockpot, and any leftovers are good for freezing – although they will not last long.

Morrocan Lamb stew (serves 6 as a main dish)

  • 1 onion, chopped
  • 4 cloves garlic
  • 1t cinnamon
  • 1t cumin
  • 3/4t ginger
  • pinch allspice
  • 1/2 t pepper
  • 3/4 t salt
  • 3 lbs lamb
  • 3 C broth
  • 2 cinnamon sticks
  • 1/4C lemon or orange juice
  • 1/2 C dates
  • 1/2 C apricots
  • Garnish: 1/2 C finely sliced parsley or mint and 1 C sliced almonds

Combine seasonings and rub into meat.

In crockpot, layer onions, garlic, and then spiced meat, cinnamon sticks, fruit, and citrus juice. Pour in broth and cook overnight on low or on high 2-3 hours.

If you are cooking on a stovetop or in the oven, brown the meat in the spice rub before adding the remaining ingredients and simmer until tender (as long as overnight).

Serve sprinkled with parsley and almonds, over rice, couscous, or potatoes. You can serve this stew plain, too, with bread or matzah for dipping.


About Amital

A die-hard listmaker and observant Jewish mommy of 5, managing the challenges of life bit by bit with the help of a Shalom Bayit book and lists. And chocolate, of course. Lots of chocolate.

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