The first time I had Moroccan lamb stew, I was in Paris, and I am STILL thinking about it. This is the only recipe I have found that comes close to the version I ate that night: tender lamb braised low and slow with tomatoes, warm spices, honey, and dried apricots, all from one Dutch oven. Part of the magic was surely the setting, an amazing Moroccan restaurant where we sat on cushions on the floor, shoes off, taking in all the local color. I cannot recall the name of the restaurant, but the atmosphere was warm and inviting.
Although we can’t recreate my full experience, unless you want to replace your dining room table with cushions on the floor, this recipe is the next best thing. When I close my eyes and take a bite of this stew, all the memories come flooding back. It’s one of the many reasons I really do believe food is the best memory keeper, carrying feelings forward one bite at a time.
Why This Moroccan Lamb Stew Works
Moroccan cooking is famous for pairing savory and sweet in the same pot, and this stew is a perfect example. Browned lamb and softened onion build a deep, savory base. Tomatoes bring acidity, ginger and cinnamon add warmth, and a spoonful of honey ties everything together. The honey doesn’t make the stew taste sweet; it rounds out the tomato and spice and gives the sauce a glossy finish. The dried apricots go in for the last stretch of cooking, so they plump in the sauce and offer little bursts of fruit against the rich lamb. If you Morrocan food, this Morrocan Honey Tagine with apricots and almonds is also delicious.
We reach for our Buckwheat Honey here. Its dark, malty character stands up to lamb and warm spices the way lighter honeys can’t. If you prefer something a touch softer, our Wildflower Honey brings complex notes of anise and dark cherry that play beautifully with the apricots. Any jar from our Eastern Shore Honey collection will do the job.
How to Make Moroccan Lamb Stew
- Gather all of the ingredients you will need to make this recipe.
- Preheat the oven to 350°F. In a large Dutch oven, heat oil over medium-high.
- Season the lamb with salt and pepper.
- Working in batches, add the lamb and brown each side, then transfer to a plate.
- Add the onion and garlic to the Dutch oven and cook until the onion is softened.
- Return the lamb to the pot, then add the tomatoes (with liquid), ginger, cinnamon, honey, and water.
- Season to taste with salt and pepper.
- Cover and transfer to the oven; cook 45 minutes.
- Stir in the apricots, cover, and cook until the lamb is tender, 45 minutes more.
- Serve over rice or couscous.
- Sprinkle the stew with toasted almonds before serving, if desired.
Adapting This Moroccan Lamb Stew Recipe
Any recipe does not reach true perfection until you’ve added your own touch to it. At the Bee Inspired Honey House, we encourage you to play with your food. A recipe for us is a guide, so change things up based on what you like or have in your pantry. Here are some ideas:
- Use golden raisins in place of the apricots, because one night that’s all we had, and it was wonderful.
- Add a little heat with diced dried chilis.
- If you don’t like lamb, try this recipe with beef tips or chicken breast.
What to Serve with Moroccan Lamb Stew
Fluffy rice or couscous is the classic base, soaking up every drop of the spiced sauce. To round out the meal, start with our kale salad with chickpeas or a bowl of carrot ginger soup, and consider a side of honey mashed sweet potatoes for a bigger table.
If lamb is your thing, don’t stop here. Our braised honey lamb shank is slow-cooked comfort food at its finest, and our honey-glazed lamb rack makes a stunning special-occasion centerpiece. For even more savory inspiration, browse our full roundup of dinner dishes made with honey.
If you decide to make our Moroccan lamb stew, or better yet, your very own take, snap a photo and share it with us using #beeinspired on Instagram. We love seeing your photos!
FAQs About Moroccan Lamb Stew
What is the difference between Moroccan lamb stew and lamb tagine?
A tagine is the cone-shaped clay pot the dish is traditionally cooked in, and the word doubles as the name of the dish itself. This Moroccan lamb stew borrows the same sweet and savory flavor profile, warm spices, honey, and dried apricots, but braises everything in a Dutch oven, so no special cookware is required.
Which honey is best for Moroccan lamb stew?
A dark, robust honey holds its own against lamb and warm spices. Our Buckwheat Honey is the top pick for its malty, molasses-like depth, and Wildflower Honey is a great alternative with complex notes of anise and dark cherry. The honey rounds out the tomato and spice rather than making the stew taste sweet.
Can I use a different protein or dried fruit in this stew?
Yes. Beef tips or chicken breast both work in place of lamb; adjust the braising time until the meat is tender. Golden raisins are a delicious swap for the dried apricots, and a few diced dried chilis add gentle heat if you like a spicier stew.
What should I serve with Moroccan lamb stew?
Serve it over rice or couscous to soak up the sauce, then finish with toasted almonds. A kale salad with chickpeas or a bowl of carrot ginger soup makes a lovely starter, and honey mashed sweet potatoes round out a bigger spread.
Can Moroccan lamb stew be made ahead or frozen?
Absolutely. Like most braises, this stew tastes even better the next day once the spices have had time to settle in. Store it in the refrigerator for 3 to 4 days or freeze it for up to 3 months, then reheat gently on the stovetop.
