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Keto Moroccan Lamb Stew Recipe

This Keto Moroccan Lamb Stew is a rich, flavorful dish with tender lamb, warm spices, and low-carb vegetables. Perfect for cozy dinners or meal prep, it’s a healthy recipe that fits right into the keto diet.

Ingredients

Scale
  • 2 lbs lamb shoulder or leg, cut into bite-sized pieces
  • 3 tbsp olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 cups low-sodium beef broth
  • 1 cup canned tomatoes, crushed or diced (no added sugar)
  • 1 medium zucchini, diced
  • 1 small eggplant, cubed
  • 1 red bell pepper, chopped
  • 1/4 cup green olives, halved
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper

Spice Mix:

  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1/4 tsp turmeric
  • 1/4 tsp cayenne pepper (optional for heat)
  • 1/4 tsp ground ginger

Instructions

  • Brown the Lamb: Heat 2 tbsp olive oil in a large pot over medium-high heat. Brown lamb in batches and set aside.
  • Cook Aromatics: Lower heat to medium, add remaining olive oil, and sauté onions until golden. Add garlic and cook for 30 seconds.
  • Add Spices: Stir in the spice mix and cook for 1 minute.
  • Build the Stew: Add beef broth and tomatoes, then scrape the bottom of the pot. Return lamb to the pot and bring to a simmer.
  • Simmer: Cover and cook on low for 45 minutes until lamb is tender.
  • Add Veggies: Stir in zucchini, eggplant, and bell pepper. Simmer for 20-25 minutes.
  • Finish: Add olives just before serving. Garnish with cilantro and lemon, if desired.

Notes

  • Bone-in lamb can be used for extra flavor.
  • Adjust cayenne pepper for desired heat level.
  • Store leftovers in the fridge for up to 5 days or freeze for 3 months.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition