Slow-Cooked Moroccan Spiced Lamb Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A fragrant slow-cooked lamb stew bursting with warm Moroccan spices and tender root vegetables, perfect for cozy dinners. This Moroccan-inspired lamb recipe, ready in about 200 minutes, pairs lamb shoulder, trimmed and cubed, 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 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

• 2 lbs lamb shoulder, trimmed and cubed
• 3 tbsp olive oil
• 1 large, chopped onion
• 4 cloves, minced garlic cloves
• 1 tbsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnip
• 1 medium, peeled and cubed sweet potato
• 14 oz can chopped tomatoes
• 2 cups beef broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• for serving lemon wedges

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides for 6-8 minutes, working in batches if needed. Remove lamb and set aside.
2. Step 2: Lower heat to medium; add 1 large chopped onion to the pot and sauté for 5 minutes until translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 tbsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground coriander, and 1 tsp smoked paprika. Stir spices with onion and garlic for 1 minute to bloom.
4. Step 4: Return the lamb to the pot along with 3 peeled and chunked carrots, 2 peeled and chunked parsnips, and 1 cubed sweet potato. Pour in 14 oz canned chopped tomatoes and 2 cups beef broth.
5. Step 5: Season with 1 1/2 tsp salt and 1 tsp black pepper. Stir well, bring to a simmer, then cover and reduce heat to low. Cook gently for 2 1/2 to 3 hours until lamb and vegetables are tender.
6. Step 6: Taste and adjust seasoning if needed. Garnish with 1/4 cup chopped fresh cilantro and serve with lemon wedges to squeeze over the stew.