Moroccan Lamb and Root Vegetable Chowder with Ras el Hanout

Name: Moroccan Lamb and Root Vegetable Chowder with Ras el Hanout
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1½ lb (680 g) lamb shoulder, trimmed of excess fat, cut into 1-inch cubes; 2 tbsp (30 ml) olive oil; 1 whole (200 g) yellow onion, large, diced into ½-inch pieces; 3 clove (15 g) garlic cloves, minced; 2 tsp (6 g) ras el hanout spice blend; 4 cup (960 ml) beef broth, unsalted or low-sodium; 3 whole (360 g) carrots, medium, peeled, cut into ½-inch thick rounds; 2 whole (280 g) parsnips, medium, peeled, cut into ½-inch thick rounds; 2 whole (320 g) Yukon Gold potatoes, medium, peeled, cut into ¾-inch cubes; to taste kosher salt; to taste black pepper, freshly ground; ¾ cup (180 ml) heavy cream, cold; ¼ cup (15 g) fresh cilantro, leaves, roughly chopped (optional); 1 tbsp (15 ml) fresh lemon juice (optional)

From the MyKitchenBank Kitchen

A warming stovetop chowder that marries North African spices with creamy European technique. Tender lamb shoulder simmers with parsnips, carrots, and onions in a ras el hanout–infused broth, finished with cream and fresh herbs. The spice blend—warm, slightly sweet, and aromatic—turns humble root vegetables into something exotic without overwhelming heat.

Prep: 20 min
Cook: 1 hr 5 min
Total: 1 hr 25 min
Makes: 4 servings (about 10 cups total)

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Ingredients

4 servings

1½ lb (680 g) lamb shoulder, trimmed of excess fat, cut into 1-inch cubes
2 tbsp (30 ml) olive oil
1 whole (200 g) yellow onion, large, diced into ½-inch pieces
3 clove (15 g) garlic cloves, minced
2 tsp (6 g) ras el hanout spice blend
4 cup (960 ml) beef broth, unsalted or low-sodium
3 whole (360 g) carrots, medium, peeled, cut into ½-inch thick rounds
2 whole (280 g) parsnips, medium, peeled, cut into ½-inch thick rounds
2 whole (320 g) Yukon Gold potatoes, medium, peeled, cut into ¾-inch cubes
to taste kosher salt
to taste black pepper, freshly ground
¾ cup (180 ml) heavy cream, cold
¼ cup (15 g) fresh cilantro, leaves, roughly chopped (optional)
1 tbsp (15 ml) fresh lemon juice (optional)

Equipment (5)

Large heavy-bottomed pot or Dutch oven (5–6 quart)
Knife and cutting board
Measuring spoons and cups
Wooden spoon
Meat thermometer (optional but helpful)

Steps

Before you start

Cut lamb into 1-inch cubes and pat dry with paper towels (dry meat browns better)
Prep all vegetables before you start cooking
Have ras el hanout measured and ready—it blooms quickly in fat

1
Brown the lamb
- Heat the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering, about 1 minute.
- Working in two batches so as not to crowd the pan, add the lamb cubes and cook undisturbed for 3–4 minutes until deeply browned on the bottom.
- Stir and cook another 2 minutes, then transfer to a clean plate.
- Do not drain the pot.
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Ready when: Lamb is deeply browned on all sides
Tip: Don't skip browning—it develops the savory depth that makes this chowder sing. Pat the lamb dry before cooking so it browns rather than steams.
2
Sauté aromatics and bloom spices
- Reduce heat to medium.
- Add the diced onion to the pot and cook, stirring occasionally, for 5 minutes until softened and beginning to turn golden.
- Add the minced garlic and cook for 1 minute until fragrant.
- Sprinkle the ras el hanout over the onions and garlic, stir constantly for 30 seconds to toast the spices and deepen their flavor.
- You should smell warm, sweet spice notes rising from the pot.
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Ready when: Spices are fragrant and darken slightly, onions are translucent
Tip: Blooming the spice blend in fat releases its oils and prevents a raw, dusty flavor. This 30-second toast is crucial.
3
Deglaze and build broth
- Pour in the beef broth, scraping the bottom of the pot with a wooden spoon to lift all the browned bits.
- Return the lamb and any accumulated juices to the pot.
- Bring to a simmer over medium heat, then reduce heat to medium-low and gently simmer uncovered for 20 minutes to allow flavors to meld and the lamb to begin tenderizing.
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Ready when: Broth is at a gentle simmer with occasional bubbles breaking the surface
Tip: Maintain a gentle simmer, not a rolling boil, so the lamb stays tender and doesn't become tough.
4
Add root vegetables
- Add the carrot rounds, parsnip rounds, and potato cubes to the pot.
- Stir to combine.
- Return to a gentle simmer over medium heat, then reduce to medium-low.
- Simmer uncovered for 30–35 minutes until the vegetables are fork-tender and the lamb is easily shredded with a spoon.
- Skim any foam or impurities that rise to the surface in the first few minutes.
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Ready when: Vegetables are fork-tender with no resistance, lamb shreds easily
Tip: Different root vegetables soften at slightly different rates; cutting them to similar sizes ensures even doneness. Parsnips can break apart if overcooked, so stir gently toward the end.
5
Season to taste
- Taste the broth.
- Add kosher salt and freshly ground black pepper to taste.
- Start conservatively—you can always add more, but you cannot remove it.
- The chowder should taste warming and aromatic, with the ras el hanout spice balanced by the sweetness of the root vegetables and richness of the lamb.
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Ready when: Seasoning is balanced and pleasantly warm
Tip: Ras el hanout can vary in salt content by brand, so always taste before adding more salt to the broth.
6
Finish with cream and brightness
- Reduce heat to low.
- Slowly pour in the cold heavy cream, stirring gently to incorporate it evenly into the broth—this prevents the cream from curdling.
- If you're using lemon juice, add it now and stir to combine.
- Simmer gently for 2 minutes just to warm the cream through.
- Do not boil.
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Ready when: Cream is fully incorporated and the chowder is steaming, with no visible curdling
Tip: Cold cream added to a hot pot can sometimes curdle. Pouring slowly and stirring constantly prevents this. Keep the heat low once cream is added.
7
Serve and garnish
- Ladle the chowder into warm bowls.
- Top each serving with fresh cilantro if desired.
- Serve immediately while hot.
- The chowder is rich and warming—pair it with crusty bread to soak up every drop of spiced broth.
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Tip: Warm your bowls before serving—it keeps the chowder hot longer and makes for a more luxurious presentation.

Good to know

Tips

Ras el hanout spice blends vary widely by producer—some are hotter, some sweeter. Taste as you go and adjust the amount to your preference. You can always add more, but balance it against the other flavors.
This chowder is naturally thick, but if you prefer it brothier, thin it with additional broth or cream at the end. If it's too thin, simmer uncovered for an extra 5–10 minutes to reduce.
For a vegetarian version, substitute diced eggplant and extra mushrooms for the lamb, and use vegetable or mushroom broth instead of beef broth. The spices will shine just as beautifully.
Ras el hanout keeps the chowder interesting on day 2, when the flavors have deepened and melded. It's even better as leftovers—plan ahead or make extra.

Make ahead

Prepare the chowder through the end of step 5 (after seasoning, before adding cream) up to 2 days ahead. Cool, cover, and refrigerate. Reheat gently over medium-low heat, stirring occasionally. Once the broth is warm, proceed with step 6 to add the cream. This develops deeper flavor—the spices and lamb meld overnight.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently over medium-low heat, stirring occasionally, until steaming; add a splash of broth or cream if it has thickened. Freeze for up to 3 months in freezer-safe containers, leaving ½ inch headspace. Thaw overnight in the refrigerator, then reheat as above. Do not refreeze.

Substitutions

lamb shoulder, trimmed of excess fat → beef chuck or venison shoulder. Both are equally tough cuts that become tender with long, gentle cooking. Venison will be leaner; use a bit more olive oil to compensate. Cook time remains the same.
ras el hanout spice blend → 1 tsp cumin + ½ tsp cinnamon + ½ tsp smoked paprika + ¼ tsp cayenne + pinch of clove. A quick homemade blend if you don't have ras el hanout on hand. Mix before adding to the pot. The result will be slightly warmer and less complex, but still delicious.
heavy cream, cold → Greek yogurt or crème fraîche. Stir in off the heat at the end rather than simmering, to prevent curdling. The tanginess adds welcome brightness.
fresh cilantro, leaves → fresh mint or flat-leaf parsley. Mint echoes the Moroccan flavors; parsley is more neutral. Either adds herbaceous finish.