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Moroccan lamb stew


Moroccan lamb stew

Ingredients 15
Servings 4
Time 1hr 10mins

Ingredients

  • 500
    g
    stewing lamb, remove excess fat, roughly cubed
  • 45
    ml
    plain flour
  • 60
    ml
    sunflower oil
  • 1
    onion, thickly sliced
  • 2
    carrots, roughly chopped
  • 250
    ml
    water
  • 2
    garlic cloves, crushed
  • 10
    ml
    harissa paste
  • 5
    ml
    ground cinnamon
  • 250
    ml
    water
  • 400
    g
    chopped tomatoes
  • 100
    g
    green olives
  • Salt and pepper to taste
  • 350
    g
    couscous
  • Handful of parsley, roughly chopped
 

Method

 

Dust lamb with flour. Heat oil in a large saucepan and brown the lamb in batches.

Set aside. In the same pan, add onion and carrots and gently fry for 10 minutes.

Stir in garlic, harissa paste and cinnamon, cook for 1 minute.

Add half of the water and use a wooden spoon to stir and scrape the bottom.

Pour in tomatoes, return the lamb to the pan. Stir in olives, season with salt and freshly ground black pepper.

Cover and simmer for 1 hour, stirring occasionally, or until the lamb is tender.

When ready, fluff up the grains with a fork, stir in parsley.

Season with salt to taste.

 

 

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