Moroccan Lamb Stew

Moroccan Lamb Stew

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Moroccan Lamb Stew

We all love a winter warmer, and this Moroccan Lamb Stew recipe hits the spot. Filled with the goodness of protein and veggies, this is an easy one pot dinner that will leave plenty leftover for lunch.

This recipe was provided by our wonderful Chef Sonu at Guardian Forde.

Serves 4-6


  • 4 tbsp oil
  • 2 medium brown onions
  • 400 ml tomato tin
  • Mix vegetables of your choice (e.g., carrots, green peas, corn kernels)
  • 2 small potatoes, diced
  • 1 small celery stalk
  • 1 tbsp cumin seeds
  • 3-4 bay leaves
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 2 tbsp Moroccan seasoning
  • 1 kg lamb mince
  • 1 tsp turmeric powder
  • 1 tbsp garlic mince
  • 1/4 bunch fresh coriander or parsley leaves
  • Boiled pasta (optional, for serving with kids)


  1. Heat oil in a pan, add cumin seeds and bay leaves. Then, add chopped onions, celery, carrots, potatoes, and mix vegetables. Cook for 6-8 minutes over medium flame. Add garlic mince and sauté for 2-3 minutes.
  2. Add ground spices, tomato tin, and cook for another 4-5 minutes. Add around 500 ml of water.
  3. Add the lamb mince and cook for 4-5 minutes over medium flame. Then, reduce the heat and simmer for 20-25 minutes with the lid on.
  4. Garnish with fresh coriander or parsley leaves.
  5. Serve with wrap or couscous.

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