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Moroccan Lamb Stew

Scott Phillips

Servings: 5 to 6

Green olives and preserved lemon give this Moroccan-influenced stew a tart-salty counterpoint to the sweet chunks of butternut squash.


  • 3 lb. boneless lamb shoulder or leg, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
  • 3 Tbs. grapeseed oil or vegetable oil; more as needed
  • Kosher salt and freshly ground pepper
  • 1 medium yellow onion, coarsely chopped (about 1 cup)
  • 2 medium celery stalks, coarsely chopped (about 1/2 cup)
  • 1 medium carrot, coarsely chopped (about 1/3 cup)
  • 2 medium cloves garlic, minced
  • 1 Tbs. tomato paste
  • 1 tsp. caraway seeds
  • 1/4 tsp. cayenne
  • 1 cup dry white wine
  • 2-1/2 cups homemade or lower-salt store-bought beef broth
  • 2 cups onion wedges (3/4-inch wedges)
  • 2 cups diced butternut squash (1-inch dice)
  • 1 15-oz. can chickpeas, drained and rinsed
  • 1/2 cup halved pitted green olives
  • 1/4 cup chopped preserved lemon
  • 1/4 cup chopped fresh flat-leaf parsley

Nutritional Information

  • Calories (kcal) : 790
  • Fat Calories (kcal): 400
  • Fat (g): 45
  • Saturated Fat (g): 16
  • Polyunsaturated Fat (g): 9
  • Monounsaturated Fat (g): 17
  • Cholesterol (mg): 165
  • Sodium (mg): 850
  • Carbohydrates (g): 39
  • Fiber (g): 9
  • Protein (g): 52


  • Position a rack in the bottom third of the oven and heat the oven to 325°F.
  • Spread the lamb on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.

  • In a 6-quart Dutch oven or other heavy-duty pot, heat 3 Tbs. oil over medium to medium-high heat until shimmering hot. Season about one-third of lamb with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the lamb to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the lamb, seasoning with salt and pepper before browning. Once all of the lamb is browned, remove the pot from the heat to let it cool for a few minutes.
  • Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic, tomato paste, caraway, and cayenne and cook, stirring occasionally, until fragrant, 1 to 2 minutes.
  • Add the wine, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the beef broth and 1-1/2 cups water. Bring to a boil.
  • Return the lamb to the pot along with any accumulated juice. Lower the heat to maintain a simmer.
  • Crumple a 12×16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.
  • After 1 hour of stewing, add the onion wedges to the pot. Cover with the parchment and lid, return to the oven. After another 30 minutes, add the squash. Cover with the parchment and lid, return the pot to the oven, and cook until the lamb is fork-tender, 3/4 to 1-1/4 hours more. (Shoulder cuts will take longer than leg cuts.)
  • Stir in the chickpeas. Return to the oven for 5 minutes. Stir in the olives, preserved lemon, and parsley. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.

Make Ahead Tips

The stew can be made up to 2 days ahead: Skip the degreasing step, cool to room temperature, cover, and refrigerate. Once the stew is chilled, lift the solidified fat off the top with a slotted spoon. Reheat the stew over medium-low heat to serve.


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Reviews (6 reviews)

  • Morluv | 07/17/2019

    We love exotic dishes and rather intense flavors, so I tripled the preserved lemon and green olives and added a cup of fresh favs beans toward the end. I made the original part of the recipe in an instant pot with lots of bones in the lamb shoulder and then let it sit overnight to deepen the flavor, removing the lamb from the bones the following day. I added additional lamb chops and additional homemade beef broth at the end of the cooking time and it was just an amazing fabulous recipe! Thank you so much Molly Stevens for the great combinations and creativity.

  • Rushbird | 12/04/2016

    Absolutely delicious. Used bone in lamb shoulder and added pomegranates on top as garnish. I'm saving this one for sure.

  • treisner | 12/16/2014

    I have to say that my husband and I were disappointed with this dish. I was expecting strong exotic flavors that bounced off of each other with each bite, but instead I got a very traditional tasting stew with a wholesome and good, but very monotone flavor. The lamb was admittedly tender and fantastic! If I were to make this dish again I would use a red wine or a stout for the deglazing liquid and I would cut the second addition of onions into smaller pieces. I went back to the original create your own winter stew recipe maker and made a much more interesting dish using figs, parsnips and shallots as add ins. The flavors were much more complex and I preferred that version of the stew to this one.

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