Msouki Recipe (Sephardic Spring Lamb Stew with Vegetables)

Here’s a recipe for Msouki, which is a Sephardic Spring Lamb Stew with Vegetables:


  • 2 pounds boneless lamb shoulder or leg, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, peeled and cut into 1-inch pieces
  • 2 zucchini, cut into 1-inch pieces
  • 1 bell pepper, seeded and cut into 1-inch pieces
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup dried apricots, halved
  • 1/2 cup golden raisins
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh parsley
  • 4 cups chicken or vegetable broth
  • Lemon wedges, for serving


  1. Heat the olive oil over medium heat in a large Dutch oven or heavy-bottomed pot. Add the chopped onion and minced garlic, and cook until softened about 5 minutes.
  2. Add the cubed lamb to the pot, and cook until browned on all sides, about 5 minutes. Remove the lamb from the pot and set aside.
  3. Add the carrots, zucchini, and bell pepper to the pot, and cook for 3-4 minutes, until slightly softened.
  4. Add the ground cumin, paprika, turmeric, cinnamon, ginger, salt, and black pepper to the pot, and cook for 1-2 minutes, until fragrant.
  5. Return the lamb to the pot, and add the dried apricots, golden raisins, cilantro, parsley, and chicken or vegetable broth. Stir well to combine.
  6. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 1 hour, stirring occasionally.
  7. Uncover the pot, and continue to simmer for 30 minutes until the lamb is tender and the vegetables are cooked through.
  8. Taste and adjust seasoning as needed. Serve hot with lemon wedges for squeezing over the stew.

Enjoy your delicious Sephardic Spring Lamb Stew with Vegetables (Msouki)!

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