Moroccan-Spiced Lamb Stew
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Moroccan-Spiced Lamb Stew

Moroccan-Spiced Lamb Stew

with Roasted Sweet Potato and Garlic Pita Dippers

Stew is a classic comfort food, made even better with a Moroccan-Inspired twist. Ours has the richness of ground lamb with smoky spices, chickpeas and roasted sweet potato, topped with crema and paired with garlic pita dippers. Treat yourself!

Chef's Choice

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time8 minutes


serving amount

250 g

Ground Lamb

2 unit(s)

Pita Bread

1 unit(s)

Sweet Potato

56 g

Baby Spinach

1 unit(s)


370 mL

Crushed Tomatoes

1 unit(s)

Sour Cream

1 unit(s)

Chicken Broth Concentrate

1 tbsp

Moroccan Spice Blend

(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

1.8 tbsp


0.13 tsp


¼ tsp



Nutrition Values

Calories520 kcal
Fat31 g
Saturated Fat10 g
Carbohydrate35 g
Sugar14 g
Dietary Fiber8 g
Protein27 g
Cholesterol80 mg
Sodium1130 mg
Trans Fat0 g
Potassium1350 mg
Calcium100 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Measuring Spoons
Large Pot
Small Bowl
Measuring Cups


  • Peel, then cut sweet potato into 1/2-inch pieces.
  • Add sweet potatoes and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.
  • Transfer potatoes to a plate.
  • (TIP: Save the parchment linked baking sheet to use again in step 5.)
  • Heat a large pot over medium-high heat.
  • When hot, add 1 tsp oil (dbl for 4 ppl), then lamb. Cook, breaking it up into smaller pieces, until no pink remains, 4-5 min.**
  • Carefully drain and discard excess fat.
  • Add half the Moroccan Spice Blend and half the garlic salt. Cook, stirring often, until fragrant, 1-2 min.
  • Meanwhile, rough chop spinach.
  • Zest, then juice half the lemon (whole lemon for 4 ppl).
  • Add sour cream, 1/2 tsp lemon zest and 1/2 tbsp lemon juice (dbl for 4 ppl) in a small bowl. Season with salt and pepper, then stir to combine.
  • Add crushed tomatoes, broth concentrate, remaining Moroccan Spice Blend and 1/2 cup water (dbl for 4ppl) to the same pot from step 2.
  •  Reduce heat to medium and simmer, stirring occasionally, until stew thickens slightly, 6-7 min. Season with salt and pepper, to taste. Stir to combine. (TIP: If you have time, keep it simmering on the stove for longer! It gets better the longer it cooks!)
  • Cut each pita into 8 equal wedges.
  • Add wedges, remaining garlic salt and 1 tbsp oil (dbl for 4 ppl) to the parchment-lined baking sheet from step 1. Season with pepper, then toss to coat.
  • Arrange in a single layer.
  • Bake in the top of the oven until golden and crisp, 5-6 min. (TIP: Keep an eye on them so they don't burn!)"
  • Stir roasted sweet potatoes and spinach into the stew. Stir until spinach is wilted, 1 min.
  • Divide stew between bowls.
  • Dollop crema over top.
  • Serve pita dippers alongside.