Moroccan Lamb Stew
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant Moroccan stew of tender lamb and vegetables in a thick, glossy sauce seasoned with warm spices like cinnamon and ras el hanout, enriched with almonds and olives. Complex flavors that taste even better the next day.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tbsp olive oil
- 1 onion (diced small (70g))
- 2 carrots (large, 1 inch cubes (145g))
- 2 sticks celery (diced (75g))
- 3 garlic cloves (minced)
- 2 tsp freshly grated ginger
- 1.5 lb boneless leg of lamb (700g, fat trimmed, 1 inch cubes)
- 1 red pepper (large, 1 inch cubes (160g))
- 1 zucchini (1 inch cubes (200g))
- 12 olives (pitted, I used black)
- 1/4 cup blanched almonds (35g)
- 3 tbsp tomato paste
- 2 - 2.5 cups beef, lamb or chicken broth (500-600ml)
- 1 tbsp Ras el Hanout (Moroccan spice blend) (or use 1 tsp cumin, 1 tsp ground coriander 1 tsp cinnamon)
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1 cinnamon stick
- 1 bay leaf
- 1/2 tsp smoked paprika
- 1 tsp Harissa (optional, to add more heat)
- 1 tbsp parsley (finely chopped)
At a glance
PER SERVING · TIME 105M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 30m
- Sodium
- 1399mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1030mg
- Calcium
- 90mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1399MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.