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Moroccan Lamb Stew with Apricots


  • 500 g boneless leg of lamb
  • 2 medium onions, diced
  • 3/4 tsp cinnamon
  • 1 Tbsp blue agave syrup
  • 1/2 cup dried apricots, cut in quarters
  • 1 can low-sodium beef broth
  • 1/2 tsp kosher salt
  • Nonstick cooking spray
  • 1 1/2 tsp ground cumin
  • 1/2 tsp ground chili pepper
  • 6 cloves garlic, minced
  • 1 Tbsp tomato paste


Directions :

  • Trim the fat from the lamb and cut it into small cubes. Sprinkle with the salt.
  • Brown the cubes of lamb on all sides in the Dutch oven. Remove the lamb and set aside.
  • Brown the onion in the lamb drippings. Add the cumin, pepper, cinnamon, and garlic.
  • Stir the onions and spices for a minute, then add the agave syrup and tomato paste.
  • Add the sautéed lamb, the apricots, and the broth.
  • Bring to a boil, then reduce heat and simmer, covered, until the lamb is tender (about an hour). Stir occasionally.


Serving: 2