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Moroccan Lamb & Potato Stew with Tomato and Cumin

Name: Moroccan Lamb & Potato Stew with Tomato and Cumin
Total time: 65 min
Cuisine: moroccan-souq
Ingredients: 1.3 lb bone-in lamb shoulder or goat meat, cut into 3 cm cubes; 1/4 cup extra-virgin olive oil, cold-pressed, high-polyphenol; 1.75 lb ripe vine tomatoes, blanched, peeled, and roughly chopped; 10.5 oz waxy potatoes, peeled and cut into 2 cm chunks; 5 oz yellow onion, finely diced; 1 cup fresh cilantro, chopped, stems included; 4-5 cloves fresh garlic, minced or pressed; 1.5 tsp ground cumin, freshly ground; 1 tsp ground coriander, freshly ground; 1/2 tsp cayenne pepper, to taste; 2 tsp sea salt, coarse; 1 cup bone broth or filtered water, low sodium

A vibrant, zesty stew from the Moroccan souk tradition featuring tender pastured lamb or goat slow-simmered in a polyphenol-rich tomato and cilantro broth with waxy potatoes. This farm-fresh version swaps industrial seed oils for robust extra-virgin olive oil and eliminates refined sugars, letting the natural sweetness of ripe tomatoes and onions shine through a deeply savory, herbaceous finish.

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Moroccan Lamb & Potato Stew with Tomato and Cumin — authentic Moroccan Souq recipe from Taste Meridian

Ingredients

Protein & Fat

1.3 lbbone-in lamb shoulder or goat meat, cut into 3 cm cubes
1/4 cupextra-virgin olive oil, cold-pressed, high-polyphenol

Vegetables & Aromatics

1.75 lbripe vine tomatoes, blanched, peeled, and roughly chopped
10.5 ozwaxy potatoes, peeled and cut into 2 cm chunks
5 ozyellow onion, finely diced
1 cupfresh cilantro, chopped, stems included
4-5 clovesfresh garlic, minced or pressed

Spices

1.5 tspground cumin, freshly ground
1 tspground coriander, freshly ground
1/2 tspcayenne pepper, to taste
2 tspsea salt, coarse

Liquid

1 cupbone broth or filtered water, low sodium

Equipment

heavy cast-iron skillet or Dutch oven — Retains heat evenly for slow simmering without hot spots that burn the garlic or tomatoes
wooden spoon or spatula — Prevents scratching the cast iron surface during the long simmer
blanching pot — Necessary for quickly peeling the tomatoes to ensure a smooth sauce texture

A little context

The result is a cleaner, brighter version that respects the original balance of acid, fat, and herb.

Method

01
Sear the meat
Pat the lamb or goat cubes completely dry with paper towels. Season generously with half the salt and cayenne. Heat 30 ml of the extra-virgin olive oil in your cast-iron skillet over medium-high heat until shimmering. Sear the meat in batches until a deep brown crust forms on all sides, about 3-4 minutes per batch. Do not overcrowd the pan, or the meat will steam. Remove meat and set aside.
02
Sauté aromatics
Reduce heat to medium. Add the remaining 30 ml of olive oil to the same pan. Add the diced onion and a pinch of salt. Sauté for 5-7 minutes until translucent and soft, but not browned. Add the minced garlic and cook for another 60 seconds until fragrant, stirring constantly to prevent burning.
03
Build the tomato base
Stir in the ground cumin and coriander, toasting them with the onions for 30 seconds. Add the chopped peeled tomatoes and the chopped cilantro stems. Pour in the bone broth or water. Scrape up any browned bits (fond) from the bottom of the pan with your wooden spoon; this is where the flavor lives.
04
Simmer the stew
Return the seared meat and any accumulated juices to the pan. Bring the liquid to a boil, then immediately reduce the heat to low. Cover the skillet with a tight-fitting lid and simmer gently for 25 minutes. The meat should be tender but not falling apart yet.
05
Add potatoes
Stir in the potato chunks. If the liquid level is too low, add a splash more water or broth to just cover the ingredients. Cover again and continue to simmer for another 15-20 minutes, or until the potatoes are fork-tender and the meat is falling off the bone.
06
Finish with fresh herbs
Remove the skillet from the heat. Stir in the minced fresh garlic (not previously cooked) and the bulk of the chopped cilantro leaves. Taste and adjust with sea salt if needed. The residual heat will cook the fresh garlic slightly, releasing its allicin without destroying it.
07
Rest and serve
Let the stew rest for 10 minutes before serving to allow the flavors to meld and the fats to re-emulsify into the sauce. Serve hot, ensuring each bowl gets a generous portion of meat, potatoes, and the rich green-tomato sauce.

Pro tips

✦Peeling tomatoes: Score an 'X' on the bottom of each tomato, blanch in boiling water for 30 seconds, then transfer to an ice bath. The skins will slip right off, creating a smoother sauce.
✦Cilantro freshness: A good bunch should have vibrant green leaves and firm, non-mushy stems. If the stems are slimy, the bunch is past its prime.
✦Fat management: If you prefer a leaner stew, you can skim the excess fat from the surface after the meat has rested before serving, though the fat carries the fat-soluble vitamins from the tomatoes.
✦Texture control: Do not overcook the potatoes; they should hold their shape. If they break down, the stew becomes a puree rather than a chunky Ojja.

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Equipment

Dutch Oven →

Substitutions

lamb shoulder or goat → grass-fed beef chuck or organic chicken thighs (Beef chuck requires similar cooking time; chicken thighs should be added later to prevent drying out (simmer only 15 mins total))
waxy potatoes → turnips or parsnips (add 5 minutes earlier as they cook slightly faster than waxy potatoes)
bone broth → filtered water with 1 tsp apple cider vinegar (The acid helps tenderize the meat if broth is unavailable)

Storage

Cool completely and store in a glass container in the refrigerator for up to 4 days. The flavor improves on the second day. Freeze in portioned glass jars or BPA-free containers for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop with a splash of water.

What to serve with it

A glass of dry, tannic red wine (like a natural Syrah) to complement the tannins in the tomatoes
Fresh mint tea (unsweetened)
Simple arugula salad with lemon juice and EVOO
Sparkling water with a wedge of fresh lime

FAQ

Why is my sauce too thick or too thin?+

If too thick, add warm water or broth a tablespoon at a time. If too thin, simmer uncovered for 5-10 minutes to reduce the liquid and concentrate the flavors.

Can I make this ahead of time?+

Yes, this dish is excellent made 1-2 days in advance. The flavors deepen, and the fats solidify on top, making it easy to skim if desired before reheating.

Is this gluten-free?+

Yes, provided you use certified gluten-free spices and ensure your broth is gluten-free. This recipe naturally contains no wheat or grains.