Jamie Oliver Moroccan Lamb Recipe

Jamie Oliver Moroccan Lamb is a warm, fragrant, and deeply savoury dish built on bold spices, slow-cooked lamb, tomatoes, and tender vegetables. It captures the richness of Moroccan flavours with ingredients like cumin, cinnamon, coriander, and apricots that add natural sweetness and balance. This recipe works beautifully for family dinners, weekend cooking, or whenever you want something hearty with very little effort. The slow simmering method allows the lamb to become incredibly tender while the sauce thickens into a rich, aromatic base that pairs well with couscous, rice, or warm flatbreads.

Why You’ll Love Jamie Oliver Moroccan Lamb Recipe

• Big flavour with simple ingredients – Everyday spices transform into something special once they meld with the lamb.
• Perfectly tender meat – Slow cooking breaks down the lamb gently, giving you soft, fall-apart pieces.
• Naturally sweet and savoury – Apricots add gentle sweetness that balances the spice and acidity of tomatoes.
• Versatile serving options – Works with couscous, mash, rice, flatbreads, or roasted vegetables.
• Great for leftovers – The flavours deepen overnight, making it even better the next day.

Jamie Oliver Moroccan Lamb Ingredients

• 1 kg lamb shoulder, cut into chunks
• 2 onions, sliced
• 3 cloves garlic, crushed
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp cinnamon
• 1 tsp paprika
• 1 tsp turmeric
• 1 × 400g tin chopped tomatoes
• 400ml lamb stock
• 100g dried apricots, halved
• 2 carrots, sliced
• 2 tbsp olive oil
• Salt and pepper
• Fresh coriander for serving

Instructions to Prepare Jamie Oliver’s Moroccan Lamb

Step 1: Brown the Lamb for Deep Flavour

Heat olive oil in a large pot and add the lamb chunks. Brown them on all sides until they develop colour. This step builds the foundation for a richer stew because caramelised meat adds noticeable depth.

Step 2: Add the Aromatics and Spices

Stir in the sliced onions and garlic, cooking until softened. Sprinkle cumin, coriander, cinnamon, paprika, and turmeric over the mixture. Toasting the spices directly in the pot boosts their fragrance and helps the flavours penetrate the lamb.

Step 3: Add Vegetables and Liquids

Add the chopped tomatoes, sliced carrots, apricots, and lamb stock. Stir well to combine everything. The apricots slowly break down during cooking, adding sweetness that balances the acidity of tomatoes and the warmth of spices.

Step 4: Simmer Until Tender

Cover and let the lamb cook on low heat for 1½–2 hours. Slow cooking melts the connective tissue, giving you soft, flavour-soaked pieces. Stir occasionally and check if more stock is needed.

Step 5: Adjust Seasoning and Serve

Taste and season with salt and pepper. Finish with fresh coriander. Serve with couscous, rice, flatbreads, or roasted vegetables for a complete meal.

What to Serve With Jamie Oliver’s Moroccan Lamb

• Couscous for a light, fluffy base.
• Rice or quinoa for a simple, filling option.
• Grilled flatbreads to scoop up the rich sauce.
• Roasted sweet potatoes offer a naturally sweet contrast.
• Steamed greens for added freshness and colour.

Expert Tips for Perfect Jamie Oliver Moroccan Lamb

• Marinate the lamb overnight in olive oil, garlic, and spices for a deeper flavour.
• Use lamb shoulder because it stays juicy and tender when cooked slowly.
• Add chickpeas during the last 20 minutes for extra texture and protein.
• Keep the heat low and steady to prevent the sauce from reducing too quickly.
• Stir in a squeeze of lemon at the end for brightness.

Variations of Jamie Oliver’s Moroccan Lamb

• Make it spicier by adding a pinch of chilli flakes or harissa.
• Add vegetables like butternut squash, courgettes, or potatoes for a fuller stew.
• Swap apricots for dates if you prefer a richer sweetness.
• Use beef instead of lamb for a similar flavour with a slightly different texture.

How to Store Leftovers

Allow the Moroccan lamb to fully cool, then store it in an airtight container. It keeps well in the fridge for up to 3 days, and the flavours become even more pronounced.

How Do I Reheat Moroccan Lamb?

• Stovetop: Simmer gently with a splash of water or stock.
• Microwave: Heat in 1–2 minute intervals, stirring in between.
• From frozen: Defrost overnight, then reheat on the stove until piping hot.

Nutritional Value (Per Serving)

• Calories: ~480
• Protein: 32g
• Carbohydrates: 24g
• Fat: 28g
• Fibre: 4g

FAQs

How long should Moroccan lamb cook to become tender?

Moroccan lamb typically needs 1½ to 2 hours of gentle simmering to become soft and tender. Lamb shoulder contains connective tissue that breaks down slowly, so keeping the heat low and giving it enough time ensures a melt-in-the-mouth texture.

Can I make Jamie Oliver’s Moroccan Lamb ahead of time?

Yes, Moroccan lamb is ideal for making ahead. The spices deepen after resting, and the flavours become richer the next day. Store it in the fridge for up to 3 days and reheat gently before serving.

What cut of lamb works best for Moroccan lamb?

Lamb shoulder is the best cut because it stays juicy during long cooking and becomes tender without drying out. Leg of lamb can work too, but the shoulder gives a more succulent result.

How can I thicken Moroccan lamb stew if it’s too watery?

Let the stew simmer uncovered for 10–15 minutes to allow excess liquid to evaporate. You can also mash a few apricots or carrots into the sauce, which naturally thickens it without altering the flavour.

Final Words

Jamie Oliver’s Moroccan Lamb is a beautiful mix of spices, sweetness, and slow-cooked tenderness that feels comforting and exciting at the same time. Whether you’re cooking for guests or enjoying a weekend meal, this dish brings warmth and depth to the table with minimal effort.

More recipes to add to your list

• Jamie Oliver Chicken Tagine

Print