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  • Writer's pictureMeg Williams

Recipe: Moroccan Lamb

This week's Malbec would go so well with any Lamb dish, but I think this one would be great to try! It's rich and flavorful with exotic foreign flavors (just like Malbec.) Give it a try and let me know what you think!


  • 4 lb. boneless lamb roast, cut into 1" pieces

  • Kosher salt

  • 3 cup low-sodium chicken broth

  • 1 cup dried apricots

  • 3 tbsp. olive oil

  • 1 chopped onion

  • 4 cloves garlic, sliced

  • 2 tbsp. tomato paste

  • 1 cinnamon stick

  • 2 tsp. freshly minced ginger

  • Small pinch of saffron

  • 1/2 tsp. ground turmeric

  • 1/2 tsp. ground coriander

  • 1/4 tsp. ground cardamom

  • 1/4 tsp. ground nutmeg

  • 1/4 tsp. ground cloves

  • black pepper (to taste)

  • 1/4 cup chopped cilantro

  • 1/2 cup toasted almond slices

  • Mint leaves (for garnish)

  • Couscous (cooked separately for serving)


  1. In a large bowl, toss lamb with about 2 teaspoons salt.

  2. Let sit at room temperature for 1 hour.

  3. In a small saucepan bring chicken broth to a boil over medium-high heat

  4. Add dried apricots to the saucepan and remove from heat.

  5. Let sit at least 15 minutes.

  6. In a large pot (or Dutch oven) heat oil over medium-high heat.

  7. Place lamb into the large pot and cook until lightly browned (approx. 4 minutes per side.)

  8. Remove lamb and set aside on a plate.

  9. Reduce heat to medium and add onion to the pot.

  10. Cook onion until soft, approx. 5 minutes.

  11. Add garlic and ginger and cook until you can smell it.

  12. Add tomato paste and stir to coat the bottom of the pot evenly.

  13. Add cinnamon stick, saffron, and spices and cook until toasted.

  14. Return lamb the pot and add the apricot broth sauce

  15. Season with salt and pepper to taste.

  16. Bring to a boil, then reduce heat and cover.

  17. Let simmer until lamb is tender and liquid is reduced (approx 1½ hours.)

  18. Remove from heat and stir in cilantro to taste.

  19. Garnish with toasted almonds and mint leaves

  20. Serve over couscous.

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