Recipe Contributed By Running to the Kitchen

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Moroccan Lamb Lentil Stew

Prep Time 10 minutes
Cook Time 1 hour 35 minutes


  • 1 lb lamb, shoulder, cut into 1/2 inch chunks
  • 1 tbsp olive oil, extra virgin
  • salt and pepper, to taste
  • 1 onion, yellow; chopped
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 bay leaf
  • 1 1/2 tsp paprika
  • 1 tsp cumin
  • 1/4 tsp cloves, ground
  • 3 cups beef broth
  • 1 14 oz can tomatoes, diced
  • 1/2 cup cilantro, fresh; loosely packed and chopped
  • 1/2 cup lentils, brown, dried; rinsed
  • 1 14 ox can chickpeas, drained and rinsed


  • Place large Dutch oven or sauce pot over medium heat.
  • Once hot, add olive oil and lamb. Season to taste with salt and pepper. Cook until browned on all sides, transfer to a plate and set aside.
  • Add the onion and garlic to the pot. Cook until softened, about 3 minutes.
  • Add the lamb back to the pot along with the tomato paste, bay leaf, paprika, cumin and cloves. Stir to combine and cook for 1 minute.
  • Add the beef broth, diced tomatoes and cilantro to the pot. Bring to a simmer, stir then reduce heat to low, cover and cook for 45 minutes.
  • Add lentil and chickpeas to the pot, stir to combine, cover again and cook another 20 minutes.
  • Remove lid from the pot, cook an additional 20-25 minutes until stew is reduced and thickened.
  • Season to taste with salt and pepper. Serve with more chopped cilantro, a dollop of yogurt and pita bread.