Moroccan-Spiced Lamb One-Pot Dish

This vibrant, spiced lamb dish brings a taste of Morocco to your dinner table in just one pot. Ground lamb is simmered with aromatic spices, fire-roasted tomatoes, and a colorful mix of vegetables, creating a hearty and flavorful meal. Golden raisins add a subtle sweetness that balances the savory, warmly spiced profile.

Why You’ll Love It

• Bold & aromatic: Moroccan-inspired spices infuse the lamb and vegetables with deep flavor.

• Hearty & wholesome: Packed with protein, vegetables, and chickpeas for a satisfying meal.

• Quick & easy: Ready in 40 minutes with minimal cleanup thanks to the one-pot method.

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Moroccan-Spiced Lamb One-Pot Dish

Yield: 4

Author: Rebekah Fedrowitz, MDN, BCHN®

Cook time: 20 MinActive Time: 20 MinTotal time: 40 Min

Ingredients

• 1 lb ground lamb (or can substitute ground beef)
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 medium carrot, diced
• 1 red or orange bell pepper, diced
• 1 small head broccoli, cut into bite size florets
• 1 cup chopped purple cabbage
• 1 can fire-roasted diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup golden raisins (optional)

Instructions

1. Heat a large skillet or Dutch oven over medium heat. Add olive oil, followed by the diced onion and minced garlic. Season with a pinch of salt and sauté for 1-2 minutes, until fragrant.
2. Add the ground lamb, breaking it apart with a spoon. Season with additional salt and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
3. Stir in the canned fire-roasted diced tomatoes, carrots, purple cabbage, and chickpeas. Add the cumin, coriander, cinnamon, turmeric, smoked paprika, and vegetable broth. Season with salt to taste. Stir well to combine and cook until the carrots start to soften, about 5 minutes.
4. Stir in the diced bell peppers and broccoli florets. If using, add the golden raisins. Reduce the heat slightly, cover, and cook for an additional 8-10 minutes, stirring occasionally, until the vegetables are tender.
5. Serve immediately over a bed of cooked basmati rice or cauliflower rice, or enjoy on its own.