Main Dish

Moroccan Lamb Stew

Baca Wines

779 Westside Rd
Healdsburg, CA 95448

This Moroccan lamb stew is delicious served over fontina risotto with fried sage, paired with Baca Zinfandel.

  • 1 teaspoon fennel seeds
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons salt, plus more, to taste
  • 1/2 teaspoon freshly ground black pepper, plus more, to taste
  • 2 1/2 pounds trimmed boneless lamb shoulder, cut into 1 1/2- to 2-inch cubes
  • 4 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 1 tablespoon tomato paste
  • 2 cups chicken broth
  • 1 cup red wine
  • 1 can (15 1/2 ounces) chickpeas, drained and rinsed
  • 1 cup dried red currants (about 5 ounces)
  • 2 large plum tomatoes, chopped
  • 2 cinnamon sticks
  • 1 tablespoon peeled and minced fresh ginger
  • 2 teaspoons grated lemon zest (packed)
  • 2 tablespoons chopped fresh cilantro


In a large bowl, stir together the fennel seeds, cayenne, cumin, coriander, salt and black pepper. Add the lamb and toss to coat. 

In a large, heavy fry pan over medium-high heat, warm 2 tablespoons of the olive oil. Working in batches, add the lamb and cook until browned on all sides. Transfer to another large bowl.

Add the onion and tomato paste to the drippings in the pan. Reduce the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the broth, wine, chickpeas, currants, tomatoes, cinnamon sticks, ginger and lemon zest and bring to a boil, scraping up the browned bits from the bottom of the pan.
Return the lamb to the pan and bring to a boil. Reduce the heat to low, cover and simmer until the lamb is just tender, about 1 hour. 

Uncover and simmer until the sauce thickens enough to coat the back of a spoon, about 20 minutes. Season to taste with salt and pepper. Remove and discard the cinnamon sticks. (The stew can be prepared up to 1 day ahead. Let cool slightly and refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)

Transfer the lamb and sauce to a serving bowl. Sprinkle with the cilantro and serve.