If you’re in the mood for something flavorful, rich, and hearty, this Keto Moroccan Lamb Stew is the perfect dish to add to your menu.
It’s an exotic twist on your typical stew, bringing bold, aromatic spices to the table while keeping it 100% keto-friendly.
The best part? It’s filling, nourishing, and perfect for a cozy dinner, offering a touch of North African flavor that’s incredibly satisfying for those on a low-carb journey.
Whether you’ve been craving something hearty or just want to spice up your keto routine, this stew will definitely hit the spot.
With tender lamb, a blend of spices like cumin, cinnamon, and turmeric, and a slow-simmered cooking process, it’s a meal you’ll want to make again and again.
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Why You’ll Love This Recipe
This Keto Moroccan Lamb Stew is a keto lover’s dream because it’s packed with flavor but low in carbs.
The lamb provides a healthy source of protein and fat, keeping you full and satisfied.
Plus, it’s rich in nutrients from the spices and veggies that balance out the dish perfectly.
The great thing about this stew is how the spices shine through. Cinnamon, cumin, and coriander add a warming depth, while turmeric brings in a lovely golden color and health benefits.
Together, they create a beautifully aromatic stew that will not only leave your taste buds dancing but also help you stick to your keto goals by keeping it low-carb and high-fat.
My Personal Experience
I first made this Moroccan lamb stew during a cold weekend, craving something comforting yet different.
The rich aroma of cumin and cinnamon filled my kitchen, and I was hooked. After hours of slow simmering, the lamb was so tender it practically fell apart.
The best part? I knew I could savor a delicious, comforting dish that fit perfectly into my keto lifestyle. Every bite was bursting with flavor, and I couldn’t wait to share it with friends who, even if they weren’t following keto, loved it just as much.
Cooking this stew was an experience in itself—it made me realize that the combination of tender meat, aromatic spices, and fresh ingredients was something I needed in my regular rotation.
Required Equipment
Large Pot or Dutch Oven
A heavy-duty pot or Dutch oven is perfect for this dish. You’ll need something that can hold up to slow cooking and ensures even heat distribution.
It’s great for browning the lamb and simmering the stew to perfection.
The right pot will help you retain all the delicious flavors without burning or overcooking any ingredients.
Sharp Knife
For cutting your lamb and chopping the vegetables, you’ll want a sharp knife to make prep quick and easy.
A good-quality chef’s knife will help you with slicing the lamb into cubes and dicing your onions and veggies—speeding up the process and making the whole experience more enjoyable.
Wooden Spoon or Spatula
A sturdy spoon is a must for stirring the stew as it cooks, ensuring that nothing sticks to the bottom and all the flavors are well-mixed.
It’s the simple things like this that make the cooking process smoother!
Ladle
When it’s time to serve, a ladle helps you scoop out the stew with ease.
It’s just the right tool for portioning out this rich and flavorful dish into bowls without spilling or making a mess.
Plus, it makes serving guests feel a little more fancy!
Ingredients & Substitutions
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- Lamb (2 lbs, cubed) – The star of the dish! Lamb adds a rich, savory flavor that works wonderfully with the spices. If you prefer, beef or chicken can be substituted, though lamb gives a more authentic flavor to this Moroccan-inspired dish.
- Olive oil (2 tbsp) – Used for browning the lamb and sautéing the vegetables. For a change, you could use avocado oil or ghee for an added richness.
- Onion (1, chopped) – Onions bring sweetness and depth to the stew. Shallots or leeks could also work as alternatives.
- Garlic (3 cloves, minced) – Garlic adds a wonderful aromatic element. You can use garlic paste if you prefer a more concentrated flavor.
- Spices: cumin (2 tsp), cinnamon (1 tsp), coriander (1 tsp), turmeric (1/2 tsp), paprika (1 tsp) – These spices create the Moroccan flavor base of the stew. You can adjust the measurements based on your preferences, but these are key to getting the right taste.
- Chopped tomatoes (1 can, 14 oz) – Tomatoes contribute to the rich broth. If you’re not a fan of tomatoes, you could try using a small amount of red bell pepper puree.
- Beef or chicken broth (4 cups) – This is the liquid that makes the stew comforting and hearty. You can use vegetable broth if you prefer.
- Zucchini (1, chopped) – Adds veggies to the stew, and zucchini keeps it low-carb. You could swap it with other low-carb vegetables like cauliflower or eggplant if preferred.
- Fresh cilantro (for garnish) – Garnish brings color and freshness to the dish. Parsley is a great substitute if cilantro isn’t your thing.
How to Make Keto Moroccan Lamb Stew
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- Brown the Lamb: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb cubes and brown them on all sides. This should take about 5-7 minutes. Once browned, remove the lamb and set it aside.
- Sauté Vegetables: In the same pot, add chopped onion and garlic. Sauté for about 3-5 minutes until softened and fragrant.
- Add the Spices: Stir in cumin, cinnamon, coriander, turmeric, and paprika. Let the spices toast for a minute to release their flavors. This step is key to bringing out the Moroccan taste!
- Add Tomatoes and Broth: Pour in the canned tomatoes and broth. Stir everything together and bring the mixture to a boil.
- Simmer: Add the browned lamb back into the pot and reduce the heat to low. Cover and let the stew simmer for 1-1.5 hours, until the lamb is tender and the flavors have melded together.
- Add Zucchini: In the last 20 minutes of cooking, add the zucchini to the stew and stir. Let it cook until tender but not mushy.
- Serve: Once everything is tender and delicious, taste the stew and adjust the seasoning if necessary. Serve hot, garnished with fresh cilantro.
Tips for This Recipe
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- Slow Cooker Option: If you prefer to use a slow cooker, you can brown the lamb and sauté the veggies on the stove, then transfer everything to the slow cooker to cook for 6-8 hours on low.
- Adjust Spices: Moroccan flavors can be adjusted to your taste. If you like it spicier, add a pinch of cayenne pepper or chili flakes.
- Let It Sit: Like many stews, this dish gets better the longer it sits. If you have the time, make it a day ahead for even more flavor.
Optional Additions
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- Olives: For an extra layer of Mediterranean flavor, add green olives in the last 10 minutes of cooking.
- Lemon Zest: A little bit of lemon zest or a squeeze of lemon juice just before serving can brighten up the stew and give it a fresh punch.
Serving Ideas
This stew is perfect served on its own or with a side of cauliflower rice for a complete keto meal. You can also pair it with a crisp green salad or keto-friendly flatbreads if you’re looking for a more substantial meal.
Storage Recommendations
Store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat, simply warm it up on the stove over medium heat or in the microwave.
Frequently Asked Questions
Can I make this stew with chicken instead of lamb? Yes! You can use chicken thighs or breasts, but the flavor will be slightly different. Lamb brings a richer, more traditional taste to this dish.
Can I freeze this stew? Yes, you can freeze it for up to 3 months.
Make sure to let it cool completely before freezing, and reheat thoroughly before serving.
Nutritional Breakdown (Per Serving)
- Calories: 350
- Total Carbs: 8g
- Net Carbs: 6g
- Fat: 25g
- Protein: 25g