Moroccan-Spiced Lamb & Vegetable Stew

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A fragrant stew with tender lamb, sweet potatoes, and warm Moroccan spices, finished with a bright lemon kick. This Moroccan-inspired Whole30 recipe, ready in about 75 minutes, pairs olive oil, lamb shoulder, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 lb, cut into 1-inch cubes lamb shoulder
• 1 large, diced onion
• 2 medium, sliced carrots
• 2 medium, peeled and diced potatoes
• 3 cloves, minced garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1 (14.5 oz) can diced tomatoes
• 2 cups beef broth
• 1 tbsp lemon juice
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Add 1 lb lamb shoulder cubes and cook for 8-10 minutes until browned on all sides.
2. Step 2: Remove lamb and set aside. Add 1 diced large onion to the pot and sauté for 3 minutes until softened.
3. Step 3: Add 2 sliced medium carrots, 2 diced medium potatoes, and 3 minced garlic cloves. Cook for 5 minutes until vegetables begin to soften and carrots show slight browning.
4. Step 4: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, and 1/4 tsp ground cinnamon. Cook for 1 minute until spices are fragrant and coat vegetables.
5. Step 5: Return lamb to pot, add 1 (14.5 oz) can diced tomatoes, 2 cups beef broth, and bring to a gentle simmer.
6. Step 6: Cover and reduce heat to low. Simmer for 40 minutes until lamb is tender and vegetables are cooked through.
7. Step 7: Stir in 1 tbsp lemon juice and season with salt and black pepper. Remove from heat and let rest for 5 minutes before serving.