Moroccan Lamb Stew

Prep Time:
30 mins

Cook Time:
90 mins

Ready In:
2 hours


  • 500g lamb or beef shoulder (cubed)
  • 1 1/2 tablespoon Urban Forage Moroccan Spice Blend
  • ½ of an onion (diced)
  • 1 large carrot (sliced)
  • 2 celery sticks (sliced)
  • 2 tablespoons ginger (chopped)
  • 1/3 of cup of red wine (optional)
  • ~ 900 ml Beef Broth
  • ½ cup organic raisins
  • 2 large Yukon gold or yellow potatoes (diced)
  • ½ cup green lentils
  • 2 cinnamon sticks
  • ¼ cup chopped rosemary


  1. Place the cubed shoulder meat into a bowl and toss with the spice stir until evenly distributed.  FYI buying “stew meat” does not ensure the best cut for stew.  Grocery store stew meat is often cubes of hip, which is not nearly as tender as shoulder.  Getting shoulder ensures melt in your mouth tender stew meat.
  2. Heat a large pot on medium-high heat.  Once it is hot, add 1 tablespoon of the oil and then the onion, carrot and celery and sauté, stirring regularly.
  3. Once the onions start browning, add the ginger and sauté for another minute.
  4. Remove the veggies from the pot and set them aside.
  5. Add another skim of oil and then the seasoned meat.
  6. Sauté, stirring occasionally until the meat is lightly browned on all sides.  Be careful not to burn.
  7. Once the meat is browned, add the red wine or about ¼ of the broth and release all of the stuck on bits from the bottom of the pot with a wooden spoon and reduce by half.
  8. Add the rest of the broth, the sautéed veggies, raisins, potatoes, lentils, cinnamon sticks and rosemary and bring to a gentle simmer.
  9. Simmer, gently for 60 – 90 minutes or until the meat is tender and then serve your stew.  This recipe works in a slow cooker as well.  8 hours on low should do the trick.  Finally, you could make this in the pressure cooker…35 minutes on high pressure with slow pressure release.

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