Moroccan lamb stew
4 servings
Prep: 30 mins,
Cooking: 2 hrs
A lamb stew with layers of flavour on a mound of creamy mash.
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Ingredients (22)
For the spice rub:
1 tsp | coriander — seeds |
1 tsp | cumin — seeds |
1 | star anise — whole |
2 tsp | fennel — seeds |
2 | fresh chillies — bird's eye, finely chopped |
1 tsp | cinnamon — ground |
2 tsp | salt |
2 tsp | freshly ground black pepper |
2 tsp | paprika — smoked |
For the rest:
1 | onion — finely chopped |
2 | garlic — cloves, peeled, finely chopped |
15 ml | fresh chillies — 573 |
800 g | lamb — stewing mea |
1 cup | water — hot |
2 tsp | dried oregano |
fresh rosemary — sprig | |
1 can | tomatoes — peeled and chopped |
1 | cinnamon — stick |
3 | carrots — peeled, sliced into rounds |
3/4 cup | apricots — dried |
½ cup | almonds — flaked |
fresh coriander — to serve |
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