Gluten Free Moroccan Lamb Stew
This deeply aromatic stew is the kind of meal that makes the whole kitchen smell like somewhere far more exotic than your stovetop. Tender chunks of seared lamb shoulder slow-simmer in a broth layered with cumin, coriander, cinnamon, turmeric, saffron, and a whisper of cayenne — a spice lineup that builds real depth without any single note overpowering the rest. Chickpeas and chopped dried apricots go in toward the end, adding heartiness and a subtle sweetness that plays beautifully against the savory broth, while a spoonful of honey and a squeeze of fresh lemon pull everything into balance. The whole thing is naturally free of gluten — no thickeners, no flour dredge, no swaps needed — because the recipe was built this way from the start. Browning the lamb in batches before the long braise is the move that makes the sauce taste like it simmered all day, and by the time the lid comes off for that final 25 minutes, the broth thickens on its own into something genuinely spoonable. Finished with toasted slivered almonds and fresh cilantro, it's a stunning dinner for six that feels celebratory without being complicated.
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Learn more →Ingredients
6 servings
- 2 lb boneless lamb shoulder, cut into 1½-inch pieces
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 3 tbsp olive oil, divided
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 2 cups chicken broth
- ¼ tsp saffron threads, crumbled
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup dried apricots, roughly chopped
- 1 tbsp honey
- 1 tbsp fresh lemon juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- ¼ cup toasted slivered almonds (optional)
Instructions
- 1
Pat the lamb pieces dry with paper towels and season all over with 1 tsp kosher salt and ½ tsp black pepper.
- 2
Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the lamb in a single layer and sear undisturbed for 3–4 minutes per side, until deep brown on at least two sides. Transfer the seared lamb to a plate and set aside.
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