Description
Aromatic and flavorful weeknight Moroccan lamb curry featuring tender lamb, warm spices, sweet apricots, and a cooling mint yogurt sauce. This easy recipe brings a taste of Marrakech to your table.
Ingredients
- 1.5 pounds lamb shoulder or leg, trimmed and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons smoked paprika
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons tomato paste
- 1 can (14.5 oz) crushed tomatoes
- 2 cups low-sodium beef or lamb broth
- 1 medium sweet potato, peeled and cubed
- 1/2 cup dried apricots, chopped
- 1 tablespoon honey or date syrup
- Juice of half a lemon
- For the Mint Yogurt Sauce:
- 1 cup plain Greek yogurt
- 1/2 cup fresh mint leaves, finely chopped
- 1 small garlic clove, grated
- Salt to taste
- Juice of half a lemon
- To serve:
- Steamed couscous or warm flatbread
- Fresh chopped parsley or cilantro (optional garnish)
- Lemon wedges on the side
Instructions
- Pat lamb pieces dry with a paper towel. Season generously with salt and pepper.
- Heat olive oil in a heavy-bottomed pot over medium-high heat. Sear lamb in batches until browned on all sides. Remove and set aside.
- Reduce heat to medium. Sauté onions in the same pot until softened and golden, about 5-6 minutes.
- Add garlic and ginger, stir for one minute until fragrant.
- Stir in cumin, coriander, paprika, cinnamon, allspice, and cayenne pepper. Cook for one minute until spices bloom.
- Add tomato paste and cook for 2 minutes.
- Return seared lamb to the pot. Stir to coat in the spice mixture.
- Pour in crushed tomatoes and broth, scraping the bottom of the pot.
- Add cubed sweet potatoes, chopped apricots, and honey.
- Bring to a simmer, reduce heat to low, cover, and cook for 45-50 minutes, stirring occasionally, until lamb is tender.
- While the curry simmers, combine Greek yogurt, chopped mint, grated garlic, lemon juice, and salt in a bowl. Stir and chill.
- Once lamb is tender, stir in the juice of half a lemon.
- Serve the weeknight Moroccan lamb curry hot with steamed couscous or flatbread, garnished with fresh herbs and lemon wedges.
Notes
- A slow cooker is a great alternative for this recipe.
- Ensure lamb is well-browned for best flavor.
- Adjust cayenne pepper to your spice preference.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
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