Moroccan Lamb Stew Recipe

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Moroccan Lamb Stew
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  1. • Season the lamb with the cinnamon, cloves and black pepper.
  2. • Heat the oil in an 6-quart saucepot over medium-high heat. Add the lamb in batches and cook until well browned, stirring often. Remove the lamb from the saucepot.
  3. • Reduce the heat to medium. Add the onion to the saucepot and cook until tender-crisp, stirring occasionally. Return the lamb to the saucepot. Stir in the broth and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour.
  4. • Stir in the lentils and potatoes. Cook for 20 minutes or until the lamb is cooked through and the lentils and potatoes are tender. Serve the lamb mixture over the couscous, if desired, and sprinkle with the cilantro.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 534.48 Kcal (2238 kJ)
Calories from fat 254.36 Kcal
% Daily Value*
Total Fat 28.26g 43%
Cholesterol 82.76mg 28%
Sodium 90.28mg 4%
Potassium 464.57mg 10%
Total Carbs 41.82g 14%
Sugars 2.08g 8%
Dietary Fiber 3.64g 15%
Protein 25.76g 52%
Vitamin C 2mg 3%
Vitamin A 0.3mg 11%
Iron 3.1mg 17%
Calcium 44.8mg 4%
Amount Per 100 g
Calories 253.78 Kcal (1063 kJ)
Calories from fat 120.77 Kcal
% Daily Value*
Total Fat 13.42g 43%
Cholesterol 39.3mg 28%
Sodium 42.87mg 4%
Potassium 220.58mg 10%
Total Carbs 19.86g 14%
Sugars 0.99g 8%
Dietary Fiber 1.73g 15%
Protein 12.23g 52%
Vitamin C 0.9mg 3%
Vitamin A 0.2mg 11%
Iron 1.4mg 17%
Calcium 21.2mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.3
  • 14

Good Points

  • saturated fat free,
  • low sodium

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