Lamb stew with Moroccan spices (ras el hanout)

A fragrant lamb stew simmered with hot ras el hanout spices, crushed tomatoes and low-carb vegetables. A comforting and spicy dish, perfectly compatible with a keto diet.

Ingredients

800g lamb shoulder, cut into cubes

1 onion, chopped

2 cloves of garlic, chopped

1 tablespoon of ras el hanout

1 can (400g) crushed tomatoes

200ml vegetable stock

1 eggplant, diced

1 zucchini cut into cubes

2 tablespoons of olive oil

Salt and pepper

Instructions

1. Preheat a Dutch oven over medium-high heat with 2 tablespoons of olive oil. Dry the lamb cubes with absorbent paper and lightly salt.
2. Brown the lamb in batches (3–4 minutes per batch) without overcrowding the casserole to obtain a nice caramelization; reserve each batch on a plate as you go.
3. Reduce the heat to medium, add the chopped onion and garlic, and sauté for 3–4 minutes until translucent. Return the meat to the casserole dish.
4. Sprinkle the ras el hanout and stir for 30–45 seconds to coat the meat and release the aromas. Add the crushed tomatoes and broth, then add the eggplant and diced zucchini.
5. Bring to a gentle boil, reduce heat to low, cover and simmer gently for 1 hour 30 minutes to 1 hour 45 minutes, stirring occasionally, until the lamb is tender.
6. Remove the lid 10–15 minutes before the end to concentrate the sauce if necessary. Taste and adjust seasoning. Serve hot garnished with fresh cilantro or parsley.

Variants

• Milder version: reduce the quantity of ras el hanout and add a cinnamon stick.
• Candied lemon stew: add chopped candied lemon at the end of cooking for an authentic Moroccan touch.
• Express stew: use a pressure cooker to reduce cooking time.

Tips

• Brown the meat in several small quantities to obtain better caramelization.
• Prepare the day before: the flavors will develop even more the next day.
• Serve with cauliflower puree to stay within keto macros.

FAQ