Moroccan Lamb Stew

If fall isn’t the perfect season for stew than I don’t know what is. This adds a bit of a twist to your meal if you don’t generally add a sweet flavor to your dishes. The plums are what make it Moroccan for me and they add a little warmth to the stew. Plus, how good does Moroccan Lamb Stew sound in this chilly weather?


  • 5 teaspoons olive oil

  • 1 1/4 pounds boneless lamb, cut into 1-inch cubes

  • Salt and ground pepper

  • 1 large onion, halved and sliced

  • 8 cloves garlic, thinly sliced

  • 1/2 teaspoon paprika

  • 1/2 cup pitted prunes

  • 2 tomatoes, diced

  • 1/2 cup packed fresh cilantro leaves, plus more for garnish for the lamb

  • 2 tablespoons fresh lime juice

  • 1 cup rice

1) In a pot with tight fitting lid, heat oil over high heat. Season lamb with salt and pepper and brown for 3 to 5 minutes. Add water, close lid and cook for about 30 minutes, adding water as needed.

2) In skillet, add a little olive oil, add onion and garlic and cook until golden. Add paprika, tomatoes, prunes and lamb with its broth. Bring to boil, then turn heat to low, and simmer for about 30 minutes.

3) After its simmered, add cilantro and lime juice and serve on top of rice.