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Moroccan Lamb Stew


1/2 kg lamb  

1/2 cup dried apricots, halved

1/2 cup dried prunes

6 Roma tomatoes, diced

1 large onion, diced

6 cloves garlic, thinly sliced

1 teaspoon paprika

Salt and pepper

5 tablespoons olive oil

2 tablespoons fresh lime juice

Moroccan Lamb Stew


1. Cut lamb into 1-inch cubes. Place bones to the side. Saute lamb in a skillet for about 10 minutes stirring occasionally.  Place cooked lamb in a bowl to the side.

2. This step is optional. Lamb bones make excellent broths. If you have lamb bones, place in the skillet and brown both sides. Then add water, cover with  lid, and simmer for over an hour. Clean broth by pouring through a wire mesh. Place in a refrigerator and cool. Skim the fat layer from the top. Then freeze broth and use in lamb soups and stews.

3. Sweat the onion and garlic in the skillet. Drizzle about 5 tablespoons of olive oil.

4. Add the the remaining ingredients except the lamb and lime juice. Pour water. Simmer for 20 minutes until tomatoes break down and the stew thickens. Add salt and pepper for taste.

5. Add the lime juice and lamb and simmer for another 10 minutes.

6. Enjoy.


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