There’s something truly magical about the way Moroccan spices transform humble ingredients into a feast of color and aroma. This Moroccan-Spiced Lamb & Apricot Stew captures that magic — tender lamb simmered slowly with earthy spices, sweet apricots, and vibrant vegetables.

Served over fluffy quinoa, this dish is not only hearty but also dairy-free and perfectly balanced. Each spoonful brings warmth, comfort, and a touch of exotic flair to your table.

Whether you're cooking for a cozy family dinner or hosting friends, this stew is guaranteed to impress while nourishing body and soul.

Ingredients

• 600g lean lamb shoulder, cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 1 large zucchini, diced
• 100g dried apricots, halved
• 200g quinoa, rinsed
• 750ml vegetable broth
• 30ml olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp turmeric
• Salt and freshly ground black pepper to taste
• Juice of 1 lemon
• Handful of fresh cilantro, chopped

Instructions

1. Pat the lamb cubes dry and season with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb in batches, then set aside.
2. Reduce heat to medium, add the chopped onion to the pot, and cook until softened, about 5–7 minutes. Add the minced garlic and all the ground spices (cumin, coriander, cinnamon, ginger, turmeric) and cook for another minute until fragrant.
3. Return the browned lamb to the pot. Add the diced carrots, halved apricots, and 500ml of the vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, stirring occasionally.
4. While the stew simmers, cook the quinoa. In a separate saucepan, combine the rinsed quinoa with the remaining 250ml of vegetable broth (or water) and a pinch of salt. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes or until the liquid is absorbed.
5. Add the diced zucchini to the lamb stew and continue to simmer, covered, for another 10–15 minutes, or until the lamb is tender and the zucchini is cooked through.
6. Stir the lemon juice and most of the chopped cilantro into the finished stew. Taste and adjust seasoning with more salt and pepper if needed.
7. Serve the Moroccan lamb stew hot over the cooked quinoa, garnished with the remaining fresh cilantro.

Tips & Substitutions

• Make it vegetarian: Replace lamb with chickpeas or lentils for a hearty plant-based version.
• Swap the grain: Couscous or brown rice works beautifully in place of quinoa.
• Boost the flavor: Add a pinch of chili flakes for extra warmth or a handful of raisins for extra sweetness.

Nutrition

Calories: 2320 (per batch)

• Fat: 25g
• Carbohydrates: 52g
• Fiber: 12g
• Protein: 48g