Moroccan Lamb Stew

Campbell's Moroccan Lamb Stew Recipe

Cinnamon and cloves combine to season sautéed lamb in this deliciously tender stew.  Yes, it's an unusual combination...but believe us - it's really good!

At a glance


15 min.


1 hr. 50 min.



Servings: about 1 cup each

Cook: 1 hr. 35 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

2 pounds lamb for stew, cut into 1-inch pieces
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 large onion, chopped (about 1 cup)
4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1 cup (about 1/2 of a 16-ounce package) dried lentils
2 medium potatoes, peeled and cut into cubes (about 2 cups)
2 cups couscous, prepared according to package directions (about 5 cups)
1 tablespoon chopped fresh cilantro leaves

How to Make It

  • 1

    Season the lamb with the cinnamon, cloves and black pepper.

  • 2

    Heat the oil in an 6-quart saucepot over medium-high heat. Add the lamb in batches and cook until well browned, stirring often.  Remove the lamb from the saucepot.

  • 3

    Reduce the heat to medium. Add the onion to the saucepot and cook until tender-crisp, stirring occasionally. Return the lamb to the saucepot. Stir in the broth and heat to a boil.  Reduce the heat to low.  Cover and cook for 1 hour.

  • 4

    Stir in the lentils and potatoes. Cook for 20 minutes or until the lamb is cooked through and the lentils and potatoes are tender. Serve the lamb mixture over the couscous, if desired, and sprinkle with the cilantro.

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