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Moroccan Lamb

We love Moroccan flavours at Mongolian Kitchen..we always say it..spicy and slightly sweet really works well with our tastebuds. Lamb can be quite a strong meat to cook with. Not everyone likes it but a good way to cook it is for a long time, slowly. So what better way than a braised lamb stew with Moroccan flavours?

The key flavours here are Rose Harissa and Ras El Hanout which give the aromas and spices of Morocco and Dates and Apricot Jam to give a sweetness. Lemon zest adds a zingyness and a rich beef stock makes the whole thing blend together.

This dish was served with cous cous as wel always do with moroccan but you can also serve with rice or bread. It takes time to slow cook and you could also try making it in the slow cooker.

5.0 from 1 reviews
Moroccan Lamb
Prep time
Cook time
Total time
Tender slow cooked lamb in Moroccan spices (Rose Harrisa and Ras El Hanout) with sweet flavours added from Dates and Apricots.
Recipe type: Main Course
Serves: 2
  • Chunky lamb pieces (approx 600g)
  • 2 Medium Onions, sliced
  • 1 tsp pureed garlic
  • ½ tsp Ras El Hanout
  • 1 tsp Rose Harissa
  • 1 tsp Paprika
  • ½ tsp cumin (ground)
  • ¼ tsp turmeric
  • 2 tsp dates, roughly chopped
  • 1 tsp Apricot Jam
  • zest of 1 lemon
  • 1 cup Marsala (or Port)
  • 2 Cups of beef stock (can also use chicken)
  • Olive Oil
  1. Chop the lamb into thick chunks (as we will be cooking for a while it needs to remain largish to stay together.
  2. Season the lamb with rock salt, black bepper and about ¾ of the Ras El Hanout Poweder
  3. Heat your pot till hot. Add a little olive oil and brown the meat on a high heat for around 5 minutes.
  4. Once browned remove and set aside. The pan should have nice colouring from the lamb and spices. Brown the lamb
  5. Turn the heat down allowing the pot to cool a little.
  6. Add the onions and fry for about 5 minutes (add more oil if needed)
  7. Add the garlic and fry for a further 1 minute. Fry the onions
  8. Add the rest of the ras el hanout, rose harissa, paprika, cumin and turmeric and fry for 2-3 minutes. Fry the spices
  9. Deglaze the pot with the Marsala and allow the alcohol to cook off for 2 minutes. Deglaze the pot with Marsala
  10. Add the lamb and the lemon zest, apricot jam and dates. Add the lamb, dates and apricot and stew
  11. Pour over the stock until it just covers the lamb.
  12. Add more water to cover the lamb if required.
  13. Put the lid on and stick in an oven for 2-4 hours depending on the quantity making sure to turn and check the lamb every 30 minutes. When done the lamb should be tender and melt in the mouth
Oven Casserole Dishes work best for this and make sure it is one that can be used on the hob too.

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  1. john calvert

    I am looking at the morrocan lamb recipe and I was wondering if the quantity of dates is correct. 2 teaspoons seems a little small.

    • Mongolian Chef

      Yes thats right..but add more if you wish! Some people like things sweeter than others so try and taste

  2. sharon wilson

    im cooking morroccan lamb for 8 on sunday should i tripple ingrediants.

    • Mongolian Chef

      Hi Sharon..sorry about the late reply..we were on our hols!! You don’t really need to triple all the ingredients. In fact you don’t need to be that precise since its a braising type of cooking. All you need to do is add more liquid and stock so that it covers the lamb. The rest of the ingredients just add a little bit more that we have..

  3. Steve Lacklison

    Re the moroccan lamb, should the Marsala / port be a sweet or dry? Apparently there are lots of types. Also one cup (a third of a bottle) seems really expensive, is there an alternative?

    • The Mongolian Chef

      Hi Steve, the port or Marsala wine should be sweet. Half a cup of wine will new plenty. Yo can also use red wine as cheaper alternative. Enjoy.

  4. Paul Kennedy

    I love this recipe! I cooked enough for 10 people and followed the instructions exactly, and it was perfect. Everybody loved it and wanted more. Very tasty indeed.

    • The Mongolian Chef

      Really glad you enjoyed the recipe Paul

  5. Jessica

    At which temperature should I set the oven ? Thank you :)

    • The Mongolian Chef

      about 180 degrees c

  6. Mick Davidson

    Just found your Moroccan Lamb recipe, sounds great, can some of the lamb be substituted with chickpeas and if so what proportions and at what point in the preparation?

    • The Mongolian Chef

      Hi Mick, you can add about a third of the amount in chickpeas to start with and alter to your taste. If you’re using tinned chickpeas then add no more then 10 mins before the end of the cooking time to avoid over cooking. Good luck and enjoy.

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