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Moroccan Lamb Stew With Carrots And Olives

serves 6-8

A great Sunday dinner dish, this stew simmers for an hour filling the house with the smell of spices and lamb. Your mouth will water long before the dish is done.


2-3 pounds lamb shoulder (fat removed), cut into 1-inch cubes
3 tablespoons olive oil
2 medium yellow onions, chopped
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon red pepper flakes
2 cloves garlic, minced
1 8-ounce can whole peeled tomatoes, chopped or pureed
2 cups low-sodium chicken broth
2 medium carrots, chopped
1 cup pitted Kalamata olives
1/4 cup chopped fresh mint
2 teaspoons lemon zest
2 teaspoons fresh lemon juice


prep: 15 minutes
total: 1 hour 15 minutes


heavy pot with cover
can opener


1. Cut the lamb into 1-inch cubes and season it with a sprinkling of salt and pepper. Heat 1 tablespoon of the oil in heavy pot over medium-high heat. When it's hot and shimmering, add the lamb without crowding the pan (work in batches if you need to). Deeply brown the lamb on all sides, then remove the pieces to a plate. Carefully wipe the pan out with paper towel.

2. Heat another tablespoon of oil in the same pan, and add the onions and a sprinkling of salt and pepper. Cook, stirring occasionally, until the onions begin to change color, about 2 minutes.

3. Stir in the ginger, cumin, cinnamon and red pepper flakes. Cook, stirring often, until the spices toast and meld with the onion, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute.

4. Add the lamb back to the pot along with the tomatoes and chicken broth. Reduce the heat, cover, and simmer until the lamb is tender, about 1 hour. Add the carrots and olives about 30 minutes before the lamb is done.

5. Just before serving, stir in the mint, lemon zest and lemon juice.
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