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What’s a good substitute for lamb in Moroccan recipes?

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I don’t eat lamb, but many Moroccan recipes seem to include it. What’s a good substitute that will still work with the spices and flavors?

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You can use beef as a substitute for lamb in most Moroccan dishes. It holds up well to slow cooking and pairs nicely with the spices used in tagines and stews.

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For a vegetarian option, chickpeas or lentils can be a great substitute for lamb. They soak up the flavors of the spices and add protein and heartiness to the dish.

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Chicken is another good alternative to lamb. Use bone-in pieces for the most flavor, and cook it slowly with the same spices you’d use for a lamb tagine or stew.

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