Featured Reader Review
Paloma said, “So anyone anyone who has completed a Whole 30 knows that you feel amazing after its complete but during those 30 days its often hard to find flavorful meals that last for more than one meal and that get you full.
Ari successfully delivers that in this recipe. Not only did it taste amazing but I was very pleased to be full and have leftovers. Will definitely make this meal again even when Im not doing a Whole 30 because it good enough to be a monthly staple in our household.”
Melt-In-Your-Mouth Stove Top Braised Lamb
This Moroccan-inspired Braised Lamb Curry is truly one of my favorite recipes I’ve ever shared. It’s total comfort food, will make your home smell amazing, and is insanely delicious! I still can’t get over the flavors in this dish.
Why I Love This Recipe
- Tender braised lamb shoulder! We’re talking melt in your mouth, tastes like it’s been cooking for hours and hours braised lamb. So unbelievably tender!
- Warm, fragrant spices! Curry powder and ground cardamom are the stars of this lamb curry recipe. Coupled with familiar aromatics like garlic and onions, they transform this easy-to-make curry into something otherworldly.
- Sweet and savory! This is perhaps its greatest feature: this curry is both sweet and savory, with just the right amount of spice. The sweetness comes from prunes and golden raisins, which soak up the braising liquid.
Speaking from personal experience, it’s hard to stop after one helping. It’s hearty enough to enjoy on its own, but can also be served over white or basmati rice if preferred. A winter time staple in our house!
For another delicious way to prepare and serve lamb shoulder, try my oven-roasted lamb with herb sauce. Melt-in-your-mouth tender and perfect for Easter or any special occasion. Or check out more of my easy lamb recipes, like this hummus with ground lamb and pine nuts or these juicy ground lamb kebabs.
Ingredients Needed
This recipe is inspired by Moroccan lamb stew (not an Indian curry with tomatoes, cumin, and coriander) and has sweet and savory components. Here’s what you’ll need to make it at home:
- Olive oil: To sauté the aromatics. Can use a light, neutral oil if you prefer.
- Onions and garlic: Sautéed until softened, then flavored with warm spices.
- Ground spices: curry powder and ground cardamom (which stems from the ginger family). The curry powder is the base flavor profile in our lamb curry, with just a hint of cardamom throughout.
- Boneless lamb shoulder: This cooks up to be incredibly tender. If you can only find it bone-in, simply cut off and remove the bones. Alternatively, you can use leg of lamb sliced thinly or cubed into bite-size pieces.
- Kosher salt and freshly ground black pepper: To season everything!
- Mint and cilantro: These fresh herbs add so much brightness to the dish!
- Dried fruit: we’re using prunes and golden raisins, but dried apricots work well too.
- Yukon gold potatoes: We love the creamy texture that Yukon golds have, while also maintaining their shape.
I recommend a large Dutch oven to make the braised lamb curry in, but any large pan with deep sides and a tight fitting lid will be fine.
Easy, One Pot Lamb Curry
There’s a lot of hands off cook time in this lamb curry recipe, so be sure to read through the timing in advance.
- Sauté the aromatics in warm spices. That’s the onion and garlic, which cook in curry powder and ground cardamom.
- Brown the lamb shoulder. Add lamb, then season with salt and pepper. Saute and brown on all sides.
- Add remaining ingredients. Next, add liquid (either stock or water), fresh herbs (chopped mint and cilantro leaves), and the various dried fruits. Bring the mixture to a boil, then scatter the potatoes on top. Place a sheet of aluminum foil on top of the potatoes (this will help everything steam!), then secure a lid and cook until tender, about 1 hour and 15 minutes.
What you’re left with is fork-tender pieces of lamb, cubes of potato that have soaked up all the delicious flavor and juices from the meat and spices, and enough food to feed a small army.
Serving Suggestions
This lamb curry recipe needs nothing at all! It’s truly delicious on its own. If you’d like, you can serve it over steamed basmati rice or maybe a vegetable tagine.
For more easy homemade Moroccan dishes, try one pot chicken thighs with olives and lemons, salmon chraimeh, or this ras el hanout salmon and couscous next!
Variations
- Like a bit more acidity? You can finish the tender lamb with a squeeze of fresh lemon juice just before serving!
- Don’t have cardamom? Consider substituting with a similar spice, such as allspice, nutmeg, or cinnamon.
- No golden raisins? Use apricots or dried currants.
- Can’t find prunes? Chopped dates will add a similar sweetness.
If you love cooking sweet and savory dishes with prunes as much as we do, be sure to check out our flanken ribs recipe!
Leftovers, Storage, and Reheating
- Leftovers will keep in a refrigerator for up to 5 days. To reheat, warm in a microwave for about 2-3 minutes, stirring once halfway through. Alternatively, can place in a small saucepan and heat over medium heat until warm throughout, stirring as needed.
- Freezing: Allow lamb curry to cool completely to room temperature, then transfer to a freezer-safe container or a large gallon Ziplock bag. Freeze for up to 3 months.
- Defrost: When ready to eat, thaw overnight in a fridge, then reheat in a microwave or in a saucepan on a stovetop. Alternatively you can reheat on a stovetop over medium heat directly from frozen, stirring as needed to help break up the curry as it defrosts.
Looking for more cozy, hearty recipes? Check out my Roasted Tomato Soup or this Beef Barley Soup!
This is truly incredible and so flavor-packed. I cannot wait for you to give this one a try!
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More lamb recipes to try!
Juicy Grilled Lamb Shawarma with Onions Tender, Juicy Slow Roasted Leg Of Lamb Loaded Greek Fries with Ground Lamb and Feta Juicy Smoked Leg of Lamb Recipe Tender, Juicy Sous Vide Lamb Chops
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Tender Braised Moroccan Lamb Curry
Video
Equipment
Ingredients
- 2 Tbsp olive oil or light neutral oil
- 2 large sweet onions finely chopped
- 5 medium garlic cloves thinly sliced, about 2-3 Tbsp
- 3 Tbsp curry powder
- ½ tsp ground cardamom
- 3-4 lbs boneless lamb shoulder cut thinly ¼-½" thick slices, see note below
- 2 tsp Kosher salt divided
- ¼ tsp freshly ground black pepper
- 1 cup water or chicken stock
- 2 Tbsp mint finely chopped,plus more for serving
- 2 Tbsp cilantro finely chopped, plus more for serving, optional
- 1 cup prunes
- ¼ cup golden raisins
- 1 – 1½ lbs Yukon gold potatoes unpeeled, quartered or cut into bite-size pieces
Instructions
- Sauté the aromatics. Heat a large Dutch oven (or other large pan) over medium-high heat. When hot, add 2 Tbsp olive oil, then stir in 2 chopped onions and cook, stirring occasionally, for 3-5 minutes. Add 5 cloves thinly sliced garlic and cook for 1 minute more. Add 3 Tbsp curry powder and ½ tsp ground cardamom, then stir until thoroughly mixed. Continue cooking an additional 5-7 minutes.
- Add the lamb meat. Place the cubed lamb meat into the pot, then season with 1½ tsp Kosher salt and ¼ tsp black pepper. Cook undisturbed for the first 3-5 minutes, then stir and continue cooking an additional 3-5 minutes.
- Add remaining ingredients. Pour in 1 cup of water, then add 2 Tbsp chopped mint, 2 Tbsp chopped cilantro, 1 cup prunes, and ¼ cup golden raisins. Stir well. Scatter the cubed potatoes on top, then bring to a boil.
- Braise the lamb. Reduce the heat to a simmer, then place a piece of aluminum foil directly on top of the ingredients. Secure with a tight fitting lid, then cook for 1 hour 15 minutes, until the lamb is fork-tender and the potatoes and soft.
- Garnish, then serve. Give the curry a good stir, then taste and adjust seasoning as needed, using the remaining salt if desired. Serve immediately with additional mint and/or cilantro on top!
Notes
- Nutrition facts do not include rice.
- Lamb: If you can only find bone-in lamb shoulder, simply cut, remove, and discard the bones. Alternatively, you can use lamb leg sliced thinly or cubed into bite-size pieces about ¾-1″ in size . Both lamb shoulder and leg of lamb are sometimes sold already cubed and labeled as “lamb stew meat.”
- Leftovers: will keep in an airtight container in a fridge for up to 5 days.
- Freeze: allow curry to cool completely to room temperature, then transfer to a large Ziplock bag or other freezer-safe container. Freeze for up to 3 months.
- Reheat: From a fridge, reheat leftovers in a microwave for 2-3 minutes, stirring once halfway through or reheat on a stovetop in a saucepan over medium heat. From frozen, either defrost overnight in a refrigerator, then reheat in a microwave or on a stovetop, or place frozen in a small saucepan and reheat over medium heat, stirring as needed, until defrosted and warm.
Nutrition
Recipe inspired by Dorie Greenspan’s Around My French Table.
Hi Nick, did you actually make the recipe or just rate it poorly based on your assumptions? This is one of the best recipes I made last year, I hope you’ll give it a try as written.
So anyone anyone who has completed a Whole 30 knows that you feel amazing after its complete but during those 30 days its often hard to find flavorful meals that last for more than one meal and that get you full.
Ari successfully delivers that in this recipe. Not only did it taste amazing but I was very pleased to be full and have leftovers.
Will definitely make this meal again even when Im not doing a Whole 30 because it good enough to be a monthly staple in our household.
Totally agree, Paloma! I’ve done a couple rounds of Whole30 and I feel like most of the time I’m eating rabbit food. This one is hearty, full of flavor, and soooo delicious. I’m thrilled you love it too! More meals like this, right?! xo, Ari
Loved this and will definitely add it to the rotation. I only had half the amount of prunes called for, dried mint (~1 tsp), dried cilantro (~1 tsp), and leftover lamb. No matter, it was delicious. Served over cauliflower rice.
Truly one of the most flavorful recipes!! Thanks, Karina! xo, Ari
I haven’t made this yet. Looks great, but we are not partial to the sweetness of raisins or prunes. Can it be made without them, or something less sweet? I absolutely LOVE lamb!
Thanks for any and all advice. If you say, don’t skip – I’ll try it as is!
Hi Shari! This lamb recipe doesn’t eat very sweet because of the warm spices. Maybe if you’re hesitant, omit the raisins altogether and cutback on the prunes to ½ cup. They become meltingly tender in the sauce and work so well with the gaminess of the lamb. Can’t wait to hear what you think! Cheers, Ari
Thanks for your reply! I’ll try that! Will let you know how it turns out. 😉