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Moroccan Lamb Dishes Recipes

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

morrocan-lamb-dishes-recipes

Pulled Lamb Shoulder With Sticky Pomegranate Glaze Recipe

Preparation time and serving portions :

5.5 hrs to make, serves 6

Ingredients :

Meat

  • 1 1/2 kg Lamb shoulder joint lamb laam a lamb is a sheep that is under one year, bone-in old

Produce

  • 4 Garlic clove
  • 1 Lemon
  • 1 small handful Mint, leaves
  • 1 tbsp Oregano oregano or-ee-gar-no closely related to marjoram, dried
  • 1 1l carton Pomegranate, juice
  • 1 100g tub Pomegranate seeds
  • 2 Red onion, wedges

Condiments

  • 2 tbsp Clear honey

Baking & Spices

  • 2 tsp Cinnamon, ground

Nuts & Seeds

  • 2 tsp Cumin, ground

Dairy

  • 250 g Yogurt, natural

Instructions :

  1. Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth. Put the lamb in a large roasting tin and tip the marinade over the top. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days.
  2. Remove lamb from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/ gas 3. Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. Cover the lamb with foil and cook for 4 hrs.
  3. Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 220C/200C fan/gas 7, re-cover the lamb and continue cooking for 30 mins. Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy – this may take up to 30 mins.
  4. Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the lamb at the table and serve with the sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.


morrocan-lamb-dishes-recipes
morrocan-lamb-dishes-recipes

Morrocan Leg of Lamb Traditional Recipe

Preparation time :

45 mins to cook , gluten free

Ingredients :

Meat

  • 1 Leg of lamb

Produce

  • 1 tbsp Chilli, prepared
  • 1/4 cup Coriander, fresh
  • 2 cloves Garlic
  • 1 tsp Lemon rind
  • 1 Onion
  • 1/2 cup Parsley

Condiments

  • 2 tbsp Lemon juice

Nuts & Seeds

  • 1 tsp Cumin, ground

Dairy

  • 1 cup Easiyo natural yogurt

Instructions :

  1. Peel, and finely chop the onions.
  2. Crush, and peel the garlic, chop finely.
  3. In a bowl, combine onion, garlic, cumin, chilli, coriander, parsley, lemon rind, juice and yoghurt together. Mix them well.
  4. Open out the lamb, and rub the mixture you have just made over the cut surface of the meat.
  5. Close up, and then rub more mixture outside of lamb.
  6. It is best to refrigerate overnight to let the herbs do their magic. Roast or barbecue at 180°C for 45 minutes to an hour, or until lamb is cooked to your preference and/or pack instructions. Slice thinly to serve.
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Slow Cooker Lamb Tagine Recipe

Preparation time and serving portions :

6.5 hrs to make, serves 4

Ingredients :

Produce

  • 2 Carrots
  • 1 400g can Chickpeas
  • 1 tsp Coriander, dried
  • 1 Coriander, Fresh
  • 200 g Dried apricots
  • 2 Garlic cloves
  • 1 tbsp Ginger, fresh root
  • 1 Onion
  • 250 g Sweet potatoes
  • 1 can Tomatoes

Canned Goods

  • 200 ml Chicken stock

Baking & Spices

  • 1 Cinnamon stick
  • 1 tsp Paprika

Oils & Vinegars

  • 1 Olive oil

Nuts & Seeds

  • 2 tsp Cumin, ground

Other

  • 500g lamb neck or similar, diced

Instructions :

  1. In a large pan, heat the oil over a medium heat and brown the lamb on all sides, then transfer onto a plate. Add the onions, ginger and carrots, then fry for a few minutes until the carrots are starting to brown. Add the garlic and cook for another minute. Tip the lamb back in, then stir in all the spices and cinnamon stick, and add the chopped tomatoes, apricots and chickpeas (if using). Season well.
  2. Bring the pan to the boil whilst stirring, then reduce to a simmer for 10 minutes or so to thicken the sauce. (You don't have to do this bit, but it will be better if you do). Transfer to the slow cooker, and cook for 6-8 hours on medium.
  3. Approximately two hours before you want to eat, chuck in the sweet potatoes. If you're like me and leave it on whilst at work you can leave this bit out, or you can cheat by boiling them up in a pan and throwing them in last minute. Don't be tempted to leave them in all day or you'll have orange slodge in place of your potatoes! Scatter with roughly chopped coriander to serve, if you have it.

Lamb Tagine with Dates, Apricots and Honey Recipe

Preparation time and serving portions :

2 hrs to make, serves 4

Ingredients :

Meat

  • 1 lb Lamb

Produce

  • 10 Apricots
  • 10 Dates
  • 3 Garlic cloves
  • 4 strips Orange peel
  • 2 Red onions

Condiments

  • 2 tbsp Ginger paste
  • 2 tbsp Honey

Baking & Spices

  • 2 Cinnamon sticks
  • 2 tsp Coriander seeds
  • 1 Kosher salt and fresh cracked black pepper
  • 1 pinch Saffron threads

Nuts & Seeds

  • 2 tbsp Almond slivers

Dairy

  • 1 tbsp Ghee or 1 tbsp olive oil and 1 tbsp butter

Other

  • ½ tsp of Ras el Hanout (optional)

Instructions :

  1. Heat the ghee in a tagine or heavy casserole baking dish. Stir in the almonds and sauté until golden. Add the diced onions and garlic, stir and cook over low heat until golden. Stir in the ginger paste, saffron, cinnamon sticks and coriander seeds. Add the cubed lamb pieces and stir to make sure everything is coated with the onion and spices. Sauté for 4 minutes.
  2. Next pour enough water in to cover the meat and bring to a boil. Reduce the heat, cover and simmer for 1 hour or until meat is tender.
  3. Add the dates, apricots and orange peel, stir to mix and cover. Simmer for 20 minutes.
  4. Stir in the honey and ras-el-hanout (optional) and simmer another 10 minutes. Season to taste with salt and pepper. The sauce should be syrupy. If it is too watery, allow to simmer and thicken with lid off for 5 minutes, or add some water if necessary. Top with chopped cilantro and serve along side couscous and bread of choice.


morrocan-lamb-dishes-recipes

Moroccan Lamb Meatballs Recipe

Ingredients :

Meat

  • 350 g Lamb mince

Produce

  • 1/2 tsp Chili flakes
  • 3 cloves Garlic
  • 1 tsp Ginger, ground dried
  • 1/2 Lemon
  • 1 Onion
  • 400 g Tomatoes, canned

Refrigerated

  • 1 Egg

Condiments

  • 1 tbsp Honey

Baking & Spices

  • 1/2 tsp Cinnamon
  • 1/2 tsp Garam masala
  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 2 Salt and pepper

Oils & Vinegars

  • 1 tbsp Olive oil

Nuts & Seeds

  • 1/2 tsp Cumin, ground

Bread & Baked Goods

  • 4 tbsp Breadcrumbs

Dairy

  • 150 g Yoghurt, plain

Beer, Wine & Liquor

  • 1 tsp Garam marsala

Instructions :

  1. In a small bowl mix the lamb with spices, egg and breadcrumbs. Mix well. Wet your hands with some water and form the meatballs. I like to make them roughly an inch thick, but you can always go smaller or bigger if you like.
  2. Heat a splash of oil a pan over medium to medium high heat and add the meatballs. Fry on all sides until they are browned. Don't worry of they are not cooked through yet. We'll finish them in the sauce later. Remove the meatballs from the pan and set aside.
  3. Add onions and garlic to the pan and fry for about 3-5 minutes or until they are golden brown.
  4. Add the tomatoes, dried ginger, cinnamon, garam masala and chili flakes and let the sauce simmer on low for 10-15 minutes or until it has thickened.
  5. Meanwhile mix all the ingredients for the yoghurt together and set aside. Add the honey to the reduced sauce and adjust the seasoning with salt and pepper to taste.
  6. Finally add the meatballs back to the sauce and let everything cook together for another 5-10 minutes, depending on the thickness of your meatballs. Serve with the yoghurt and some flatbread.

Moroccan Lamb Backstrap Recipe

Preparation time and serving portions :

10 mins to make, serves 1

Ingredients :

Meat

  • 1 kg Lamb backstraps

Produce

  • 1 tsp Coriander, dried
  • 4 Garlic cloves
  • 2 tsp Parsley, dried

Condiments

  • 3 tsp Lemon juice

Baking & Spices

  • 3 tsp Paprika, sweet
  • 1 Salt

Oils & Vinegars

  • 2 tsp Olive oil

Nuts & Seeds

  • 3 tsp Cumin

Instructions :

  1. Cut lamb backstraps into 2cm / 1" strips.
  2. Place lamb and all marindade ingredients into a bowl and mix well using your hands.
  3. Cover and refrigerate for one hour.
  4. Grilling on a BBQ until medium/rare is suggested, although a little longer won't do any harm if you like it a little more done but don't go too overboard. Serve with a light salad and minted yoghurt.

Lamb Tagine with Dates and Apricots Recipe

Preparation time and serving portions :

3 hours, serves 6

Ingredients :

Meat

1 kg Lamb

Produce

3 tsp Coriander, ground

1 handful Coriander, leaves

100 g Dates, pitted

150 g Dried apricots, soft

4 Garlic cloves

1 tsp Ginger, ground

1 handful Mint, leaves

1 Orange, juice of2 Red onions

1 tbsp Tomato paste

Canned Goods

500 ml Lamb or chicken stock

Baking & Spices

1/2 tsp Cayenne pepper

2 Cinnamon sticks

1 tsp Paprika, smoked

2 tbsp Plain flour

1/2 tsp Turmeric, ground

Oils & Vinegars

3 tbsp Olive oil

Nuts & Seeds

100 g Almonds, toasted and roughly chopped

3 tsp Cumin, ground

Bread & Baked Goods

1 Couscous or flatbread

Other

1 x 400g tin chickpeas, rinsed and drained

Instructions :

  1. Place the diced lamb in a bowl with the spices and orange juice. Season well, then toss to coat. Cover and leave to marinate for at least 30 minutes, or up to 24 hours in the fridge.
  2. Preheat the oven to 170°C, fan 150°C, gas 3. Heat 1 tablespoon of olive oil in a large flameproof casserole, add half the lamb and its marinade and brown over a high heat. Remove to a bowl and repeat with another tablespoon of oil and the rest of the lamb.
  3. Reduce the heat to low, deglaze the pan with a generous splash of water. Once the water has almost evaporated, heat the remaining tablespoon of oil and cook the onions for 5 minutes. Add the flour, garlic and tomato purée, then cook for another 1-2 minutes, stirring. Tip in the lamb and any juices along with the chopped tomatoes, stock and cinnamon sticks. Bring to a simmer, cover and cook in the oven for 1 hour, 30 minutes.
  4. Stir in the apricots, dates and chickpeas. If the sauce is looking too thick, you can add some more stock or water. Cook for a further 30 minutes or until the lamb is very tender and the sauce has thickened. Check the seasoning. If you’re not eating straight away, let it cool, then chill or freeze in an airtight container.
  5. Serve topped with the chopped almonds, herbs and reserved orange zest, and couscous or flatbreads.

Lamb Stew Recipe (Morrocan Style)

Ingredients :

Meat

4 Lamb neck, small quality fillets

Produce

2 Bay leaves

3 Chillies, small dried

1 big bunch Coriander, fresh

1 handful Dried apricots

4 cloves Garlic

1 10 cm piece Ginger

12 Plum tomatoes, ripe

2 Red onions

1 bunch Rosemary, fresh

4 Sweet potatoes

Pasta & Grains

350 g Couscous

Baking & Spices

1 Cinnamon stick

1 tbsp Coriander seeds

1 tsp Fennel seeds

Oils & Vinegars

1 Olive oil, extra virgin

1 Red or white wine vinegar

Nuts & Seeds

1/2 tsp Cumin seeds

Dairy

4 tbsp Yoghurt, fat-free natural

Instructions :

  1. Preheat the oven to 190°C/375°F/gas 5.
  2. Pick and finely chop the rosemary leaves and peel and roughly chop the ginger, then add to a pestle and mortar with the cumin, coriander, fennel seeds and dried chillies. Add a pinch of sea salt and black pepper, then pound to a paste, stirring in a couple of tablespoons of oil.
  3. Pour half the marinade over the lamb, and massage well before you plait it, then put aside until needed.
  4. Peel and chop the sweet potatoes into 2.5cm chunks, peel and roughly chop the onions, and peel and finely slice the garlic, then mix with the remaining marinade.
  5. Heat a little oil in a large ovenproof pan or roasting tray over a medium-high heat, add the lamb and quickly brown on both sides, then remove to a plate.
  6. Add the sweet potato mixture to the pan and fry for around 4 minutes, or until the onions are slightly soft.
  7. Add the tomatoes, breaking them up with a spoon, then give the pan a shake and place the meat on top.
  8. Add 3 wineglasses of water, the cinnamon stick, bay leaves and dried apricots, and braise in the preheated oven for 1 hour 15 minutes.
  9. Cover the couscous with 300ml boiling water and leave to fluff up. Season with salt, pepper, a lug of oil and a swig of vinegar, cover with tin foil and place in the oven for 5 minutes to steam.
  10. Pick and roughly chop the coriander and scatter over the lamb before serving. Divide portions between plates with the couscous and spoon over a good dollop of natural yoghurt. This stew can also be served with flatbreads.

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