Aromatic, cozy, and full of bold flavors, this Weeknight Moroccan Lamb Curry with Mint and Yogurt is the kind of dish that transforms a regular evening into a mini getaway to Marrakech. It's everything you want in a dinner—fragrant moroccan lamb spices, tender lamb that melts in your mouth, and a cool, creamy swirl of mint yogurt to balance it all out. Best of all? It's weeknight-friendly without sacrificing the complexity and depth that you’d expect from a more traditional moroccan lamb tagine recipe.
This is a streamlined take on a classic, inspired by centuries of North African flavors but adapted for modern kitchens. Whether you're craving a middle eastern lamb dinner idea or simply looking for a hearty stew that doesn’t take all day, this dish delivers.
Weeknight Moroccan Lamb Curry with Mint and Yogurt
Prep Time 20 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Main Course
Cuisine Moroccan
Heavy-bottomed pot or Dutch oven Essential for browning the lamb and simmering the curry. A slow cooker is a great alternative if you want to prep it in the morning and come home to a ready-made moroccan lamb stew. This also adapts well for those searching for middle eastern lamb recipes slow cooker–style.
Cutting board and sharp knife For prepping your lamb and vegetables.
Mixing bowl For stirring together the mint yogurt sauce.
Measuring spoons and cups Precision matters when it comes to balancing those bold moroccan lamb spices.
Ladle or serving spoon Because you’ll want every last drop of this rich stew.
For the Lamb Curry
- 1.5 pounds lamb shoulder or leg trimmed and cut into 1-inch cubes (moroccan leg of lamb works beautifully)
- 2 tablespoons olive oil
- 1 large yellow onion finely chopped
- 4 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons smoked paprika
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper optional, for heat
- Salt and freshly ground black pepper to taste
- 2 tablespoons tomato paste
- 1 can 14.5 oz crushed tomatoes
- 2 cups low-sodium beef or lamb broth
- 1 medium sweet potato peeled and cubed
- 1/2 cup dried apricots chopped
- 1 tablespoon honey or date syrup
- Juice of half a lemon
For the Mint Yogurt Sauce
- 1 cup plain Greek yogurt
- 1/2 cup fresh mint leaves finely chopped
- 1 small garlic clove grated
- Salt to taste
- Juice of half a lemon
To serve
- Steamed couscous or warm flatbread
- Fresh chopped parsley or cilantro optional garnish
- Lemon wedges on the side
Prep and Brown the Lamb
Start by patting your lamb pieces dry with a paper towel—this helps them brown nicely. Season generously with salt and pepper. Heat the olive oil in a heavy-bottomed pot over medium-high heat. Sear the lamb in batches, making sure not to overcrowd the pan. Let each side caramelize for 2–3 minutes before turning. Remove and set aside.
Sauté Aromatics and Build Flavor
Reduce the heat to medium. In the same pot, add a bit more oil if needed and sauté the chopped onions until softened and golden—about 5–6 minutes. Add garlic and ginger, stir for another minute until fragrant.
Now comes the soul of this dish: sprinkle in the cumin, coriander, paprika, cinnamon, allspice, and cayenne. Stir constantly for a minute, letting the spices bloom and coat the onions. This step will make your kitchen smell like a Moroccan spice market.
Simmer the Curry
Add the tomato paste and cook it out for about 2 minutes. Then return the seared lamb to the pot, stirring to coat everything in the fragrant mixture. Pour in the crushed tomatoes and broth, scraping the bottom of the pot to release any stuck-on bits.
Add in the cubed sweet potatoes, dried apricots, and a tablespoon of honey. Bring to a simmer, reduce the heat to low, and cover. Let it cook gently for 45–50 minutes, stirring occasionally, until the lamb is tender and the flavors are rich and developed.
Make the Mint Yogurt Sauce
While the curry simmers, make your cooling mint yogurt. Combine the Greek yogurt, chopped mint, garlic, lemon juice, and a pinch of salt in a bowl. Stir and chill in the fridge until ready to serve.
Finish the Dish
Once the lamb is fall-apart tender and the sweet potatoes are soft, taste and adjust seasoning. Add lemon juice to brighten the stew. If it feels too thick, add a splash of water or more broth to loosen it up.
Serve It Up
Spoon the curry over fluffy couscous or alongside warm flatbread. Top with a dollop of mint yogurt, sprinkle with fresh herbs, and serve with lemon wedges for brightness.
Pairings
Couscous is the obvious choice here—its light texture soaks up all the beautiful sauce and balances the richness of the lamb. You could also go with a spiced rice pilaf or even mashed cauliflower for a low-carb option.
For drinks, pair it with a chilled glass of dry rosé or a medium-bodied red like Grenache or Syrah. Non-alcoholic options include a mint-infused iced tea or a pomegranate spritzer, which complements the sweet-savory balance of the stew.
As a side, consider a crisp cucumber and tomato salad with lemon and olive oil, or even roasted carrots with cumin and coriander for more veggie action.
FAQs
1. What type of lamb is best for this curry?
Lamb shoulder or leg works perfectly—either cut into chunks. Moroccan leg of lamb is especially flavorful and tender after simmering. Avoid lean cuts like loin or chops as they can dry out.
2. Can I make this in a slow cooker?
Absolutely. This is one of those middle eastern lamb recipes slow cooker fans will love. Just brown the lamb and sauté the spices first, then transfer everything to the slow cooker and cook on low for 6–8 hours.
3. How do I make this ahead of time?
This curry is actually better the next day! Let it cool completely, refrigerate, and reheat gently on the stove. It’s a perfect make-ahead moroccan lamb stew for meal prepping or dinner parties.
4. Can I swap out the sweet potatoes?
Sure—you can use butternut squash, carrots, or even regular potatoes. But sweet potatoes add a nice touch of sweetness that complements the dried apricots and Moroccan flavors.
5. Is this similar to a Moroccan lamb tagine?
It shares many of the same ingredients and techniques, but it’s cooked in a regular pot instead of a traditional tagine. You’ll find lots of similarities with moroccan lamb tagine recipes, especially in the spice profile and the sweet-savory balance.
