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Moroccan Lamb Recipe

Moroccan Lamb

Easy to prepare and cook for a warming evening meal

Course Main
Keyword casserole, family food, lamb
Prep Time 10 minutes
Cook Time 1 hour
Servings 4 people
Author Kyrstie Barcak


  • Olive oil or oil of choice for cooking
  • 2 cm fresh ginger grated
  • 1 cm fresh turmeric grated
  • 1 teaspoon cumin
  • 1 piece preserved lemon finely chopped
  • 1 quill cinnamon
  • 1 teaspoon ground coriander
  • 1 clove garlic finely chopped or minced
  • 6 grinds black pepper
  • 3 tablespoons rice flour (or plain flour)
  • 1 kg lamb diced (may be substituted with beef)
  • 400 grams tomato diced
  • 1 eggplant cut into large pieces

To Serve

  • 1/3 cup fetta
  • fresh spinach leaves
  • 1/2 bunch fresh parsley


  1. Heat oven to 170 degrees Celsius

  2. Add the oil, herbs and spices to a pot on the stove top. Warm on medium heat until fragrant.

  3. Place the flour in a bowl toss the diced lamb in the bowl until covered

  4. Add the lamb to the pot with the warmed spices. Cook until browned on all sides

  5.   Add the tomato and stir then bring to a simmer

  6. Put the lid on the pot and add to the warmed oven to cook for 30 minutes

  7.  Remove from the oven and add the eggplant, stir and return to the oven without the lid for another 30 minutes

  8. Remove from the oven and top with feta and fresh spinach leaves

  9. Serve with baked vegetables, rice or cous cous