Moroccan Lamb Recipe

Moroccan Lamb Recipe

How To Make Moroccan Lamb

Brimming with warm and earthy spices, this Moroccan lamb recipe that’s served over fluffy couscous, offers lamb slices that are made tender in a rich sauce.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 5tspolive oil
  • lbsleg of lamb,boneless
  • coarse salt and ground pepper
  • 1large onion
  • 4clovesgarlic
  • ½tsppaprika
  • ½cupdried apricots
  • ½cupprunes,pitted
  • 1canwhole peeled tomatoes
  • ½cupfresh cilantro leaves,packed
  • 2tbspfresh lime juice
  • couscous,cooked, for serving


  1. In a 20-cup saucepan with a tight-fitting lid, heat oil over high heat. Swirl to coat bottom of pan. Season lamb with salt and pepper; cook for 3 to 5 minutes until browned. Transfer to a plate.

  2. Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, for 2 to 4 minutes until softened.

  3. Add paprika, apricots, prunes, tomatoes, and 3 cups of water. Bring to a boil; reduce heat. Simmer, partially covered, for 25 to 30 minutes until tomatoes begin to break apart and sauce is thickened.

  4. Return lamb and any accumulated juices to pan; cook for about 1 minute until heated through. Stir in cilantro and lime juice.

  5. Serve lamb with couscous, if desired; garnish with more cilantro.


  • Calories: 469.74kcal
  • Fat: 26.48g
  • Saturated Fat: 9.65g
  • Monounsaturated Fat: 12.55g
  • Polyunsaturated Fat: 2.34g
  • Carbohydrates: 31.64g
  • Fiber: 4.74g
  • Sugar: 19.99g
  • Protein: 28.39g
  • Cholesterol: 96.39mg
  • Sodium: 660.93mg
  • Calcium: 66.58mg
  • Potassium: 908.69mg
  • Iron: 3.67mg
  • Vitamin A: 61.44µg
  • Vitamin C: 12.84mg
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