One-Pan Moroccan-Spiced Lamb with Chickpeas and Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Tender lamb cubes braised with fragrant Moroccan spices, chickpeas, and roasted vegetables for a hearty, one-pan dinner. This Moroccan-inspired lamb recipe, ready in about 45 minutes, pairs lamb shoulder cubes, ground cumin, ground cinnamon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 1 lb lamb shoulder cubes
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium, sliced yellow onion
• 2 medium, cut into 1-inch chunks carrot
• 4 cloves, minced garlic cloves
• 1 can (15 oz), drained and rinsed chickpeas
• 1 cup vegetable broth
• 1/4 cup, chopped fresh cilantro
• for serving lemon wedges

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, toss 1 lb lamb shoulder cubes with 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp smoked paprika, 1 tsp ground coriander, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering.
3. Step 3: Add the spiced lamb cubes and sear, turning occasionally, for 6-8 minutes until browned on all sides.
4. Step 4: Remove lamb and set aside. In the same pan, add 1 sliced medium yellow onion and 2 chopped medium carrots; sauté for 5 minutes until softened.
5. Step 5: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
6. Step 6: Return lamb to the pan along with 1 can drained chickpeas and 1 cup vegetable broth.
7. Step 7: Cover and simmer on low heat for 15 minutes until the lamb is tender and the broth slightly reduced.
8. Step 8: Sprinkle 1/4 cup chopped fresh cilantro on top and serve with lemon wedges.