There is nothing easier (and yummier!) than our recipe for Moroccan Lamb Stew with our Masi Masa Ras El Hanout Spice Blend. We made it in our slow cooker, but you can also make it in your Instant Pot or in the oven. To give you an idea of how easy this is, Eric (AKA Masa) prepped this recipe in the time it took his morning coffee to brew.
Some recipes will tell you to braise the meat first, but to save time, we skipped this step and it tasted just fine.
Serve with pearled couscous or rice or crusty bread and a salad and you’ve got yourself an impressive weekday meal.
Serves: 4 (double recipe if you want leftovers!)
Prep time: 15 minutes
Cook time: 6-8 hours (slow cooker), 1.25 hours (oven), 30 minutes + cooling time (Instant Pot)
For lamb stew:
*To take it up a notch, try Not Umami’s Cooking’s recipe for Pearled Couscous Pilaf