Gluten-Free Moroccan Lamb and Pumpkin Stew Recipe

This gluten free dinner recipe is filling and delicious with the Moroccan spices, lamb, and pumpkin flavors.

Moroccan Lamb and Pumpkin Stew

Soul-satisfying for dinner and enviable for a leftovers lunch, this stew can be served with basmati rice or boiled potatoes.
Servings 8 people
Calories 272 kcal


  • 3 pounds lamb shoulder cut into
  • 2- inch cubes
  • Kosher salt and freshly ground pepper
  • 2 to 3 tablespoons olive oil
  • 2 yellow onions cut in 1⁄2-inch dice
  • 3 cloves garlic finely minced
  • 1 tablespoon cumin seeds
  • 2 teaspoons turmeric
  • 1 teaspoon ground ginger
  • 1⁄4 teaspoon cayenne pepper
  • 1⁄4 cup tomato paste
  • 1⁄2 cup dry white wine
  • 1 bay leaf
  • 1 pound pumpkin or butternut squash peeled, seeded, and cut into 2-inch chunks
  • 1 cinnamon stick
  • 1 pound carrots peeled and cut into
  • 2- inch chunks
  • 1⁄2 cup pomegranate seeds
  • 1⁄2 cup coarsely chopped cilantro


  1. Season the lamb with salt and pepper. Heat 1 tablespoon of the oil in an oven-safe sauté pan over medium-high heat and cook the lamb in single-layer batches, turning occasionally, until browned on all sides, 8 to 10 minutes total, adding a tablespoon of oil between batches if needed. Remove the lamb and reserve.
  2. Preheat the oven to 350oF. Add the remaining 1 tablespoon oil to the pan and stir in the onions and garlic. Let sizzle for a minute, then lower the heat to medium-low and cook, stirring often, until soft, about 15 minutes. Add the cumin, turmeric, ginger, cayenne, and tomato paste to the pot and stir to combine. Add the lamb along with the wine, 5 cups of water, and bay leaf. Bring to a boil over high heat, stirring occasionally, then cover and transfer to the oven for 1 hour. Add the pumpkin, cinnamon stick, and carrots, cover the pot, and return to the oven until the meat easily releases when pierced with a skewer or small knife, another 1 to 1 1⁄2 hours. Remove the bay leaf. Season to taste with salt and pepper, garnish with pomegranate seeds and cilantro, and serve.
Nutrition Facts
Moroccan Lamb and Pumpkin Stew
Amount Per Serving
Calories 272 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 69mg23%
Sodium 336mg15%
Potassium 882mg25%
Carbohydrates 20g7%
Fiber 4g17%
Sugar 8g9%
Protein 24g48%
Vitamin A 15727IU315%
Vitamin C 21mg25%
Calcium 85mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Niki Ford

Photographer Alanna Taylor-Tobin

2 Comments on “Gluten-Free Moroccan Lamb and Pumpkin Stew Recipe”

  1. Avatar for Harriett Greystone

    I’m going to make this with Blue Hubbard Squash! Can’t wait. Maybe this weekend. I just some lamb.

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