Easy Moroccan Ground Lamb Stew Recipe

I made a Lamb And Chickpea Stew that pairs ground lamb, chickpeas and apricots with Moroccan spices into a one-pot meal ready in under 30 minutes.

I fell for this Easy Moroccan Ground Lamb Stew the first time sweet dried apricots met savory ground lamb. Its one of those weekday rescues that comes together under 30 minutes yet feels unexpectedly layered and a bit exotic.

I kept thinking, why does something this simple taste like it belongs on a special night out? Moroccan Lamb fans will get it, there is a little sweet tart surprise every spoonful.

I dont pretend it’s perfect, sometimes the apricots stick together, but the contrast keeps dragging me back for another bite. Try it when you want quick with personality.

Ingredients

• Ground lamb: rich in protein and iron, adds savory depth, can be a bit fatty.
• Chickpeas: great source of fiber and plant protein, makes stew heartier and filling.
• Dried apricots: bring natural sweetness and chew, balance spices, add vitamin A.
• Diced tomatoes: give acidity and body, provide vitamin C and bright tomatoey notes.
• Warm spices: cumin, coriander and paprika give earthy, aromatic flavors and mild heat.
• Cinnamon and ginger: tiny amounts adds warmth, subtle sweetness, and North African character.
• Lemon and herbs: lemon juice brightens, herbs freshen, they cuts through richness perfectly.

Ingredient Quantities

• 1 lb (450 g) ground lamb
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp cayenne pepper or harissa paste, optional
• 1 tsp kosher salt, or to taste
• 1/2 tsp black pepper
• 1 (14 oz / 400 g) can diced tomatoes
• 1 tbsp tomato paste
• 1 cup (240 ml) low sodium chicken or vegetable broth
• 1 (15 oz / 425 g) can chickpeas, drained and rinsed
• 3/4 cup (about 100 g) dried apricots, chopped
• 1 tbsp honey or maple syrup, optional
• Juice of 1/2 lemon (about 1 tbsp)
• 2 tbsp chopped fresh cilantro or parsley for finishing

How to Make this

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb ground lamb, sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper, and brown, breaking it up with a spoon, about 6 to 8 minutes. If there’s a lot of fat, spoon off most but leave a bit for flavor.

2. Push the lamb to one side, add the finely chopped 1 medium onion to the pan and cook until soft and translucent, about 3 to 4 minutes. Stir in 3 minced garlic cloves and cook 30 seconds until fragrant.

3. Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp sweet paprika, 1/2 tsp ground cinnamon, 1/2 tsp ground ginger and 1/4 tsp cayenne or 1 tsp harissa paste if using. Toast the spices with the meat for about 30 to 45 seconds so they bloom and get fragrant.

4. Add 1 tbsp tomato paste and cook, stirring, for 1 minute to deepen the flavor. Then pour in 1 (14 oz) can diced tomatoes and 1 cup low sodium chicken or vegetable broth. Scrape up any brown bits from the bottom of the pan.

5. Drain and rinse 1 (15 oz) can chickpeas and add them to the skillet, along with about 3/4 cup chopped dried apricots. Stir to combine.

6. Bring the stew to a simmer, reduce heat to medium-low and simmer uncovered for 8 to 10 minutes, until the sauce thickens slightly and the apricots are plump. Taste and adjust seasoning, adding more salt or a pinch of cayenne if you want more heat.

7. Stir in 1 tbsp honey or maple syrup if you like a touch of sweetness, then finish with the juice of 1/2 lemon (about 1 tbsp) to brighten everything.

8. Remove from heat, sprinkle with 2 tbsp chopped fresh cilantro or parsley and serve. It’s great spooned over couscous, rice, or with warm flatbread.

Equipment Needed

1. Large skillet (12-inch) or deep frying pan
2. Wooden spoon or sturdy spatula for breaking up the lamb
3. Chef’s knife
4. Cutting board
5. Can opener
6. Measuring spoons + 1‑cup measuring cup
7. Colander or fine mesh sieve (to drain and rinse chickpeas)
8. Small bowl and citrus juicer or fork (for the lemon)

FAQ

Easy Moroccan Ground Lamb Stew Recipe Substitutions and Variations

• Ground lamb: swap with ground beef (85% lean) for similar richness, or ground turkey for a lighter stew; if you use turkey add about 1 tbsp olive oil since it’s leaner.
• Chickpeas: replace with canned white beans (cannellini or navy) for creaminess, or cooked brown/green lentils for a firmer bite; lentils may need an extra 10–15 min simmer.
• Dried apricots: use chopped dates, raisins, or prunes for the sweet-tart contrast; dates give a deeper caramel note, raisins are milder.
• Honey or maple syrup: substitute brown sugar, agave nectar, or a little extra chopped dried fruit; start with 1 tbsp and adjust to taste.

Pro Tips

– Brown the lamb good and take off most of the fat but leave a little for flavor, otherwise the dish will taste flat. If there’s a lot of grease, spoon most out but keep a thin film on the pan so the spices stick better.

– Always toast the spices and cook the tomato paste a minute or two so they “bloom” and get nutty, don’t just dump them in. Watch them close though, spices burn fast and then everything tastes bitter.

– Plump the dried apricots in hot water for 10 minutes if they’re very dry, then chop small so they distribute evenly. Also toss in the honey or maple syrup last and taste, you might not need much cause the apricots already add sweetness, and squeeze the lemon at the end to brighten it up.

– Drain and rinse the chickpeas, then smash a few against the side of the pan with your spoon to naturally thicken the sauce, it makes the stew silkier. Let the stew sit off the heat for 5 minutes before serving so flavors settle, and sprinkle the herbs last so they stay bright.