Moroccan-Spiced Lamb & Vegetable Stew

By AislePrompt Test Kitchen · Reviewed 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 ready in about 75 minutes pairs olive oil, cut into 1-inch cubes lamb shoulder, large, diced 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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.

★ 4.0 (13 ratings) Prep: 25 min Cook: 50 min Serves 4 Moroccan cuisine 350 cal/serving

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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

Instructions

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.
Step 2: Remove lamb and set aside. Add 1 diced large onion to the pot and sauté for 3 minutes until softened.
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.
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.
Step 5: Return lamb to pot, add 1 (14.5 oz) can diced tomatoes, 2 cups beef broth, and bring to a gentle simmer.
Step 6: Cover and reduce heat to low. Simmer for 40 minutes until lamb is tender and vegetables are cooked through.
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.

Equipment for this recipe

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Frequently asked questions

How long does Moroccan-Spiced Lamb & Vegetable Stew take to make?

Total time is about 75 minutes (25 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Moroccan-Spiced Lamb & Vegetable Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Moroccan-Spiced Lamb & Vegetable Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Moroccan-Spiced Lamb & Vegetable Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Moroccan-Spiced Lamb & Vegetable Stew?

Moroccan whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.