Spicy Moroccan Lamb Stew

If you’ve never had Moroccan food, you are in for a spicy, flavorful treat! Moroccan dishes are often spiced with harissa, a sauce or paste that is a blend of spicy North African chilies. You can serve this lamb stew over rice (to help mellow out the spice) or couscous for an even more authentic dish.

Serves: 4Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 2 Tbsp. extra-virgin olive oil
  • ½ medium onion, peeled and chopped
  • 1 medium carrot, peeled and chopped
  • ½ large parsnip, peeled and chopped
  • ¼ cup chopped fresh parsley
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 4 medium-sized lamb chops
  • 1 can (14.5 oz.) diced tomatoes
  • 1 can (19 oz.) chickpeas, drained and rinsed
  • 3 Tbsp. spicy harissa
  • 1 Tbsp. Moroccan spice


  • Heat the olive oil in a Dutch oven over medium-high heat. Add the onion, carrot, parsnip, parsley, salt, and pepper. Cook 4–6 minutes, or until softened. Add the lamb chops and cook until browned on both sides, about 5 minutes. Add the tomatoes, chickpeas, harissa, and Moroccan spice.
  • Reduce to low and simmer until most of the liquid has evaporated, about 10 minutes. Serve hot.