Moroccan lamb recipes

A traditional Moroccan recipe for braised and roasted lamb (or beef) with onion confit. An easy, do-ahead dish for special occasions.

Alex Mackay‘s spiced roast ’n’ braise lamb shoulder recipe is truly spectacular and deserves its place on any dinner party table, or as a Sunday roast main. In his own words: ” My roast ’n’ braise technique captures the flavour of a roast with the melting richness of a slow braise. I serve it with gravy-soaked freekeh and soft, savoury onions that get drunk on the lamb’s flavour and become as good as the meat itself.”

This Jamie Oliver Traditional Moroccan Lamb Tagine made in the Slow Cooker is prepared with lamb shoulder, olive oil, onion, carrots, ras-el-hanout, and ground cumin. Serve your Slow Cooker Lamb Tagine with fluffy couscous, warm flatbreads, steamed vegetables, and mint yogurt sauce.

These Moroccan-Style Lamb Shanks cook slowly for hours in red wine and broth, and are perfect for a dinner party.

The Gordon Ramsay Moroccan Lamb Tagine Recipe is a delightful dish made with boneless lamb roast, dried apricots, aromatic spices, and more. This meal takes 2 hours and 50 minutes to make and serves 8 people.

A common component in Moroccan cooking is a tajine, a large pot with an elongated cone lid that allows steam to rise to the top of the lid and form liquid that drops back down into the pot, making the dish self-basting.

Moroccan stew made with tender lamb, warm ras el hanout spice mix, and sweet apricots and dates. This slow cooker version of Moroccan lamb stew takes about 30 minutes of prep time, and is finished off low and slow in the slow cooker. A delicious hearty stew perfect for cold days.

You would never guess just how much you could fall in love with slow-cooker Moroccan lamb stew. Enjoy the subtleties of Mediterranean spices, apricots, and slivered almonds.

Persian lamb stew - melt in the mouth lamb simmered with spices, walnuts and pomegranate molasses. Easy to make on the hob, Instant Pot or slow cooker.

Lamb tagine is a thick, savory Moroccan stew simmered in North African spices and topped with crunchy almonds and sweet dried apricots.