Go Back
+ servings
A Moroccan lamb sloppy joe on a white plate with pita chips.

Moroccan Lamb Sloppy Joes Recipe

If you’re reading this, then you’ve stumbled upon one of my favorite Sloppy Joe recipes in the whole, wide world. Fragrant spiced lamb simmered with ginger, garlic, and dried fruit is perfect on toasted buns or tucked into a warm pita. Make extra bread—you’ll be sopping up every last drop on the plate.
Course Main Course
Cuisine Moroccan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 people
Calories 303kcal


  • 4 tablespoons olive oil
  • 1 large shallot minced
  • 2 tablespoons fresh ginger grated
  • 2 cloves garlic minced
  • 1/4 cup dried Zante currants or raisins or dried apricots, chopped
  • 2 teaspoons ground coriander
  • 2 teaspoons dried thyme
  • 1 teaspoon cayenne pepper or smoked paprika, to taste
  • pinch ground cloves
  • 1 cup cherry tomatoes halved
  • 2 pounds ground lamb
  • 1 cup chicken broth
  • 1 cup chopped cilantro
  • Salt and freshly ground black pepper to taste
  • 8 sandwich buns split (or pita bread, toasted)


  • In a large skillet over medium-high heat, heat olive oil until shimmering. Stir in shallots, ginger, and garlic until fragrant, about 30 seconds. Stir in currants, coriander, thyme, cayenne, and cloves and cook for 30 seconds. 
  • Add tomatoes cook until softened, about 3 minutes. Add ground lamb and cook until browned, about 5 minutes, breaking up clumps with a wooden spoon. Add chicken stock and continue cooking until no trace of pink remains on the meat, about 5 minutes longer. 
  • Stir in the cilantro and season to taste with salt and pepper. Serve on sandwich buns or warm toasted pita. 


Nutrition information below does not include bun or pita for serving.


Calories: 303kcal