Slow-Cooked Moroccan Lamb Stew with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty lamb stew slowly simmered with warm spices and tender root vegetables, perfect for a comforting meal. This middle eastern-inspired gluten free ready in about 200 minutes pairs bone-in lamb shoulder, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick 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.

★ 4.3 (12 ratings) Prep: 20 min Cook: 180 min Serves 6 Middle Eastern cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed bone-in lamb shoulder and brown on all sides, about 6-8 minutes, then remove and set aside.
  2. Step 2: Add 1 large diced onion to the pot and sauté for 5 minutes until softened and translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Add 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground coriander, and 1 tsp paprika to the onions and garlic. Cook while stirring for 1 minute to toast the spices.
  4. Step 4: Return the browned lamb to the pot. Stir in 4 cups chicken broth and 2 tbsp tomato paste, scraping the bottom to deglaze.
  5. Step 5: Add 3 chopped carrots, 2 chopped parsnips, and 1 cubed sweet potato. Season with 1 1/2 tsp salt and 1 tsp black pepper.
  6. Step 6: Bring to a simmer, cover, and reduce heat to low. Cook gently for 2.5 to 3 hours, stirring occasionally, until the lamb is tender and vegetables are soft.
  7. Step 7: Stir in 1/4 cup chopped fresh cilantro just before serving for a fresh finish.

Frequently asked questions

How long does Slow-Cooked Moroccan Lamb Stew with Root Vegetables take to make?

Total time is about 200 minutes (20 min prep + 180 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 Slow-Cooked Moroccan Lamb Stew with Root Vegetables?

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 bone-in lamb shoulder from drying out.

Can I substitute ingredients in Slow-Cooked Moroccan Lamb Stew with Root Vegetables?

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 Slow-Cooked Moroccan Lamb Stew with Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Cooked Moroccan Lamb Stew with Root Vegetables?

Middle Eastern gluten free like this pair well with a naturally gluten-free grain (rice, quinoa, or millet) or certified gluten-free bread, a quick salad with acid (lemon vinaigrette, pickled onions), and a roasted vegetable. Check that any store-bought sauce or broth is labeled gluten-free. Tap "Plan a meal with the AI" to get specific side suggestions.

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