Moroccan Inspired Lamb Stew
Prep time
Cook time
Total time
This is a very easy dish to put together and then there's nothing left to do but make some rice and serve when cooked.
Recipe type: Main
Cuisine: Moroccan
Serves: 4
  • 500 grams (about a pound) of lamb steaks cut in cubes
  • 2 tablespoons olive oil
  • 1 large or 2 small onions chopped
  • 2 cloves garlic finely chopped
  • 1½ teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 bay leaf
  • 2 tablespoons tomato paste
  • 3 cups beef stock
  • 1 can chickpeas, drained and rinsed
  • 2 cans chopped tomatoes
  • 3 tablespoons chopped fresh coriander (cilantro) leaves, plus extra for garnish
  • 2 tablespoons chopped flat leaf parsley
  • 1 cup frozen peas
  • salt and pepper for seasoning
  • serve with boiled rice or flat bread
  • ¼ cup sour cream
  1. In a large, heavy saucepan over medium-low heat, add the oil and when warm add the onion and a pinch of salt.
  2. After two minutes add the garlic and cook until the onion is translucent.
  3. Add the lamb and and raise the heat to medium and stir until the meat is browned.
  4. Sprinkle the cumin and paprika over the meat and onions and cook until fragrant.
  5. Add the stock and the bay leaf and bring to a boil. Reduce heat to a simmer and cover.
  6. Cook for a minimum of 2 hours, stirring occasionally. Mine took 2½ hours for the meat to be really soft.
  7. Toss in the peas and bring the pot back to the boil then add the coriander and parsley.
  8. Place rice in a bowl and pour over the stew. Garnish with a few coriander leaves.
Recipe by Orgasmic Chef at