Lean Moroccan Lamb Stew

This meaty stick-to-your-ribs stew is the perfect one-pot meal to satisfy the winter bear in you who seeks out comfort food at the end of the day.

Loaded with high-fiber vegetables, legumes, healthy fats, stimulating spices and lean lamb, this classic dish features many of the weight-friendly and heart-healthy ingredients that the Mediterranean diet is so famous for.

Lamb is a lean meat that is an excellent source of protein, vitamin B12, niacin and folate (and buying 100% grass-fed lamb lowers the fat percentage even further, while raising the ratio of healthy essential fatty acids). Freshly stewed tomatoes, garlic and onion give your immune system a helpful winter boost, while high-fiber beans and vegetables help burn fat and fill you up on fewer calories.

When it’s cold outside, warm your insides with this savory, succulent Moroccan stew.

Lean Moroccan Lamb Stew

900 g lamb shanks or lamb stewing meat (preferably from 100% grass fed animals)

1 medium onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

6 ripe tomatoes, chopped

3 cloves garlic, chopped

½ cup cooked garbanzo beans

2 tsp ground cumin

2 tsp ground coriander

½ tsp ground ginger

½ tsp ground cinnamon

1 beef or vegetable soup cube

¼ cup fresh flat-leaf parsley leaves, chopped (with extra for garnish)

Olive oil

In a large sauce pan, heat olive oil and brown the lamb meat on medium-high heat, turning and browning for about 6 to 8 minutes. Remove the meat onto a place and set aside.

Add the onion, garlic, carrot and celery to the sauce pan, and cook for about 5 minutes, or until the onion has softened. Season the vegetables with the cumin, coriander, ginger and cinnamon and cook for another 1 minutes. Then remove the cooked vegetables onto the same place as the meat.

Place the chopped tomatoes into the sauce pan. Cook until the tomatoes become soft, release water and break down, continuing to stir and mash the tomatoes for about 10 to 15 minutes.

Add in the soup cube, the meat and the vegetables. Bring to a boil, then reduce the heat to low and simmer, partially covered. Continue to simmer for about 1 hr to 1 ½ hours, until lamb meat is tender. Stir in the cooked garbanzo beans and parsley, continuing to simmer for another 5 minutes or until heated through.

Serve in bowls, garnished with extra parsley leaves.


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