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One Dish Dinner: Moroccan Lamb Stew with White Beans

I usually make a one-dish wonder at least once a week and this Moroccan Lamb Stew with White Beans, Fennel and Carrots has always been a big hit with my family. My 15-year old son loves it so much that he made this particular recipe all by himself, which goes to show you it is not at all difficult to make. lamb stew
If you are not familiar with Moroccan cooking, the dishes are often somewhat exotic and almost always big on flavor, aroma and spice. Although I wouldn’t necessarily classify the Moroccan Lamb Stew as exotic, it most definitely incorporates a unique combination of bold flavors, especially from cumin and cinnamon. While the spice combo of cumin and cinnamon might not normally be one you would think would work, it does work and it really gives the stew such incredible depth of flavor. All of the ingredients in the stew are pretty straight forward, but the one ingredient you may not be familiar with is the organic unrefined red palm oil. This is an optional ingredient and you can always substitute extra virgin olive oil instead, but if you are into clean eating and have not yet added organic unrefined red palm oil to your pantry staples I would definitely suggest you check it out! A superfood oil, organic unrefined red palm oil is not at all the same as the refined palm oil we tell you to avoid in our book.  Unrefined red palm oil is used extensively in authentic African cooking and is a highly nutritious and incredibly antioxidant-rich oil (and it really is red in color by the way, the antioxidants are what make it so colorful!) Although it won’t change the flavor of your Moroccan Stew Recipe, if you plan to buy the oil for your pantry staples, this would be the perfect recipe to try it out!

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One Dish Dinner: Moroccan Lamb Stew with White Beans

lamb stew
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  • Cook Time: 120 minutes
  • Total Time: 120 minutes
  • Yield: 8 1x



  1. Coat the lamb in the flour and shake off any excess.
  2. In a large, heavy saucepan, heat the oil over medium-high. When the oil is hot, add the lamb cubes and lightly brown on all sides, about 5 or 6 minutes (Note: do not cook the lamb all the way through.) Remove the lamb cubes with a slotted spoon, transfer to a large plate and set aside.
  3. Heat the same saucepan over low heat, add the garlic and stir for a few seconds. Stir in the cinnamon, cumin, coriander, cayenne pepper, and bay leaf; toast the spices for 45 seconds, stirring constantly. Add the hot water and stir to scrape any brown bits. Return the meat to the pan and simmer, stirring, until the liquid thickens, about 5-minutes. Cover and simmer over low heat, stirring every now and then, for 1 hour.
  4. Meanwhile, blanch the leeks and fennel in a pot of boiling water for 2 minutes. Drain the leeks and fennel and transfer to the saucepan with the lamb.
  5. Add the carrots, raisins, salt and black pepper to taste. Simmer, covered, until the meat is tender when pierced with a fork, 40 to 50 minutes longer. Squeeze in the lemon juice and stir in the beans. Use a zester to add the lemon zest. Garnish with fresh thyme and serve warm.

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Want More Healthy Dinner Recipes?

EBOOK-SLIDERIf you liked the Moroccan Lamb Stew recipe, be sure to check out a full month’s menu of delicious healthy dinner recipes (including weekly shopping lists!) in our Clean Cuisine Dinners digital cookbook.   

Ivy Larson

In 2010, Clean Cuisine was launched because Ivy Larson wanted to share her anti-inflammatory lifestyle and delicious recipes using ingredients in their most natural and nutrient-rich state. In 2020, Ivy passed the website to Aimee and Madison. Since then, they have been adding new recipes and nutrition posts while updating old recipes and articles. Thanks for visiting Clean Cuisine!

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