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Moroccan Lamb Stew


Serves 6


3 Tbs olive oil

1 large onion, thinly sliced

1 Tbs chopped fresh ginger

1 tsp ground coriander

3½ pounds boneless lamb, cut into one-inch cubes

1 cup moist dried apricots

12 large fresh coriander (cilantro)

2 bay leaves

1 sprig fresh thyme

3 sticks whole cinnamon

2 Tbs honey

2 Tbs lemon juice

Salt and freshly ground black pepper, to taste


In a heavy Dutch oven, heat olive oil.

Add onion, ginger and ground coriander. Sauté for two minutes.

Add lamb and stir to coat with the onion mixture. Cover and cook over low heat for about one hour, adding a little water if necessary to prevent sticking.

Stir in apricots.

Tie six sprigs of fresh coriander, bay leaves, thyme and cinnamon together with kitchen string. Place on top of meat; cover and simmer until apricots are tender, about 10 minutes.

Remove from heat and discard coriander-cinnamon bouquet.

With a slotted spoon, remove lamb and apricots to a heavy serving platter. Keep warm.

Stir honey into pan juices; boil to reduce and thicken the sauce. Stir in lemon juice and season with salt and pepper, to taste.

Pour the heated sauce over the lamb.

Coarsely chop remaining fresh coriander and sprinkle over lamb.

Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988.


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