Lamb shoulder wants time, not attention: browned in the pot, then left to break down under warm spices until it falls apart on a fork. Chickpeas and dried apricots go in near the end so they stay whole, adding sweetness and body to a sauce built from tomato and the fond left behind by the meat. Everything happens in one pot, mostly untended.

One-Pot Moroccan Lamb Stew with Chickpeas and Apricots

Scale

Method

Pat the lamb dry and season generously with salt and pepper. Heat the oil in a Dutch oven over medium-high heat and brown the lamb in two batches so it colors instead of steams, turning until deeply browned on at least two sides.
10 min
Remove the lamb and set aside. Add the onion to the pot and cook, stirring and scraping up any browned bits, until softened and golden at the edges.
6 min
Stir in the garlic, cumin, coriander, paprika, cinnamon and ginger, and cook until fragrant.
1 min
Add the tomato paste and cook, stirring, until it darkens slightly.
2 min
Pour in the diced tomatoes and stock, then return the lamb and any collected juices to the pot. Bring to a simmer.
5 min
Cover, reduce the heat to low, and simmer gently until the lamb is nearly tender — it should still offer a little resistance.
50 min
Add the carrots, re-cover, and continue simmering until the lamb is fork-tender and the carrots are cooked through.
20 min
Stir in the chickpeas and apricots and simmer uncovered until the sauce thickens slightly and clings to the meat.
8 min
Take off the heat and stir in most of the cilantro. Taste and adjust the salt, then serve scattered with the rest of the cilantro.
2 min

Substitutions

Lamb shoulder — Boneless leg of lamb, or beef chuck if you want the method without the lamb flavor — both braise the same way.
Dried apricots — Golden raisins or chopped dried figs.
Chickpeas — White beans, though they break down faster — stir them in with the carrots instead of at the end.

Storing leftovers

Keeps up to 4 days in the fridge in an airtight container; the spices deepen overnight, so it is arguably better the next day. Reheat gently on the stove with a splash of stock or water to loosen the sauce. Freezes well for up to 3 months — thaw overnight in the fridge before reheating.

Questions

Can I use a different cut of lamb?

Lamb shoulder is ideal because its fat and connective tissue break down over the long simmer. Leg of lamb works too but turns stringier if you simmer it past tender, so check it a little earlier.

Do I have to brown the lamb first?

You can skip it, but the stew will taste flatter. The browned bits left in the pot are what the tomatoes and stock deglaze into the sauce's base flavor.

What should I serve it with?

Couscous or crusty bread to catch the sauce. Rice works too if that is what you have.

Can I make it ahead?

Yes — it reheats well and the flavor rounds out after a day in the fridge, so it is a good one to make the day before you want to serve it.