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“Moroccan Lamb and Beef Stew”

Prep Time15 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins


  • 2 pounds lamb shoulder cut into cubes
  • 2 pounds beef chuck cut into cubes
  • 3/4 cup flour
  • 2 tablespoons vegetable or grape seed oil or butter
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon freshly ground black pepper
  • 2 medium onions diced
  • 4 carrots peeled and diced
  • 2 medium turnips peeled and diced
  • 3 cloves garlic rougly chopped
  • 2/3 cup dried apricots
  • 2/3 cup prunes pitted
  • 3 to 4 cups beef broth


  • Trim any excess fat from the meat. Heat a large pot with oil and flour the cubes in a bowl. Shake them well and place them in the pot, being sure not to crowd. Once seared, remove to a plate or rack.
  • Put all of the browned meat back in the pan and sprinkle with salt, cinnamon, ginger and pepper. Then add the vegetables, garlic and dried fruit.
  • Pour in enough stock to barely cover the meat and bring it to a boil. Lower the heat so the bubbles percolate. Cover and simmer gently for 2 hours until tender. Skim off any excess fat from the surface with a spoon.
  • Serve with couscous (Israeli couscous is my favorite). This is also good made ahead of time and allowed to sit so the flavors develop.