This easy lamb stew comes together in just 45 minutes. Using dried fruit in savory dishes is traditional in Moroccan and Middle-Eastern cooking and adds a rich, sweet taste.

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Ingredients

Ingredient Checklist

Directions

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

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  • Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, until softened, 2 to 4 minutes. Add paprika, apricots, prunes, tomatoes, and 3 cups water. Bring to a boil; reduce heat. Simmer, partially covered, until tomatoes begin to break apart and sauce is thickened, 25 to 30 minutes.

  • Return lamb and any accumulated juices to pan; cook until heated through, about 1 minute. Stir in cilantro and lime juice. Serve lamb with couscous, if desired; garnish with more cilantro.

Cook's Notes

To cook the couscous, follow the directions on the package; season with a bit of olive oil, salt, and pepper, and sprinkle with some chopped fresh cilantro.

Reviews (3)

28 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
02/01/2009
This recipe is a keeper! I added about 1/2 teaspoon cinnamon. Also threw in a handful of baby spinach along with the cilantro.
Rating: Unrated
09/10/2008
This is a great recipe! I add half a can of garbanzo beans along with the meat and cook all together a little longer. Delicious!
Rating: Unrated
01/15/2008
I prepared Moroccan lamb for my family. It was delicious, they talked about it for days. I would rate this recipe a TEN!
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