This hearty, fragrant Moroccan stew features our aromatic Ras el Hanout seasoning as well as our bold Cubeb Berries — a lively, allspice-tinged alternative to black pepper. Serve atop large-pearl couscous for a rich, warming supper.

Prep time: 15 min

Cook time: 135 min

Total time: 150 min

Moroccan Lamb
Copyright Recipe © 2015 Woodland Foods


Serves 4


  1. Preheat oven to 325°F.

  2. Rehydrate raisins by soaking in hot water for 15 minutes.

  3. Place lamb, grated onion, Ras el Hanout, ground cubeb berries, cinnamon stick, saffron, 1 teaspoon salt, tomatoes, hot water and brown sugar in large Dutch oven. Stir to combine and heat on low until aromatic, about 10 minutes.

  4. Drain raisins and add to pot. Scatter red onion over top and cover.

  5. Transfer to oven to cook until lamb is tender when pierced with fork, about 2 to 2-1/2 hours.

  6. Remove cinnamon stick and discard. Garnish with parsley and serve warm with couscous.