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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.

Cook time (varies based on cooking method!):
6-8 hours (slow cooker), 1.25 hours (oven), 30 minutes + cooling time (Instant Pot)

Moroccan Lamb Stew

Name: Moroccan Lamb Stew
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Moroccan
Ingredients: 2 lbs lamb shoulder or other braising cut, cut into chunks; 1.5 TBSP (~half a pack) Masi Masa Ras El Hanout Spice Blend; 1 TBSP vegetable oil; 1 large yellow or white onion, peeled and cut into eighths; 2-3 cloves of garlic, peeled and crushed; 1 15 oz can chopped tomatoes; 1 C lamb or other stock (vegetable, chicken or beef all work); 2 TBSP honey; 2 tsp fresh thyme leaves (optional); 1/2 small red onion, thinly sliced; 1 small bunch mint, stems removed; Salt and freshly ground pepper to taste (optional); 4 C cooked pearled couscous*

Servings

4 (double recipe if you want leftovers!)

Prep Time

15 minutes

Ingredients

For Lamb Stew

2 lbs lamb shoulder or other braising cut, cut into chunks
1.5 TBSP (~half a pack) Masi Masa Ras El Hanout Spice Blend
1 TBSP vegetable oil
1 large yellow or white onion, peeled and cut into eighths
2-3 cloves of garlic, peeled and crushed
1 15 oz can chopped tomatoes
1 C lamb or other stock (vegetable, chicken or beef all work)
2 TBSP honey
2 tsp fresh thyme leaves (optional)

To Serve

1/2 small red onion, thinly sliced
1 small bunch mint, stems removed
Salt and freshly ground pepper to taste (optional)
4 C cooked pearled couscous*

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Directions

Slow Cooker

Place all ingredients except lamb and onions in slow cooker, stir well to combine.
Stir in lamb and onions.
Cook on low for 6-8 hours.

Oven

Pre-heat oven to 350°
In large dutch oven over medium high heat on stove, add all ingredients except lamb and onions, stir well to combine.
Stir in lamb and onions. Bring to a slow boil.
Remove from heat, cover and bake in oven for 1 hour and 15 minutes.

Instant Pot

Place all ingredients except lamb and onions in Instant Pot, stir well to combine.
Stir in lamb and onions.
Seal and pressure cook for 30 minutes, release heat for 10 minutes.

To Serve

Serve with couscous, sliced red onion, mint, and salt and pepper to taste.

Recipe Note

*To take it up a notch, try Not Umami’s Cooking’s recipe forPearled Couscous Pilaf

Also in easy ras el hanout recipes to expand your repertoire

Vegetable Soup with Carrot-Top Pistou

Falafel with Ras El Hanout

Making falafel at home is easier than you think it is! Plus, learn how to cook with dried chickpeas.

Skillet Root Veggie Latke with Ras El Hanout

You’ll love this scrumptious mash-up of a bunch of latke recipes we found during the holidays with a special Masi Masa twist.

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Moroccan Lamb Stew

Moroccan Lamb Stew

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Servings

Prep Time