Tender Braised Moroccan Lamb Curry
This braised lamb curry is pure comfort food in a bowl. Tender lamb shoulder slowly cooks with warm curry spices and fragrant cardamom, then gets gently sweetened with prunes and golden raisins. Inspired by Moroccan lamb stew, it’s rich, aromatic, and perfect for cold nights when you want something hearty and deeply satisfying. Naturally gluten-free and dairy-free.
Servings: 8 servings
Calories: 342kcal
Video
Equipment
Large Dutch oven, or large pan with deep sides and tight fitting lid
Aluminum foil
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,
- 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
- Note: Nutrition facts exclude rice.
- Lamb: Bone-in shoulder can be deboned, or use lamb leg cut into ¾–1" pieces. Lamb shoulder or leg is often sold pre-cubed as “lamb stew meat.”
- Storage: Refrigerate leftovers airtight for up to 5 days.
- Freezing: Cool completely, then freeze curry up to 3 months.
- Reheating: Reheat from the fridge in the microwave (2–3 minutes, stirring once) or on the stovetop. From frozen, thaw overnight or reheat gently on the stovetop until warmed through.
Nutrition
Calories: 342kcal | Carbohydrates: 41g | Protein: 25g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 69mg | Sodium: 670mg | Potassium: 1009mg | Fiber: 5g | Sugar: 16g | Vitamin A: 255IU | Vitamin C: 22mg | Calcium: 70mg | Iron: 4mg
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