Our Moroccan spiced lamb stew is a slow cooked feed-a-crowd dish that is full of flavour. This stew is similar to a tagine, but we have browned the meat first to add colour and flavour, which isn’t done in a tradition Moroccan tagine! The slow cooked meat in this Moroccan lamb stew melts in the mouth and is so irresistible. What’s more, this recipe can be made in advance and frozen, perfect for planning ahead when entertaining For more recipes with lamb, head to our recipe collection.
- 1kg lamb neck fillet, cut into chunks
- a little oil, for browning and frying
- 3 large onions, sliced
- 4 garlic cloves, finely chopped
- 1tbsp ground coriander
- 1tsp ground cumin
- 70g tomato paste
- 1 litre lamb stock
- 180g dates, pitted
- 75g dried apple
- 120g dried apricots
- 250g Chantenay carrots
- juice of 2 lemons
- 660g jar of chickpeas
- 2tsp za’atar
- To serve:
- 3tbsp chopped fresh coriander
- 3 preserved lemons, pulp scooped out, then the peel finely sliced
Season the lamb. Heat a little oil in a sauté pan and brown the meat all over.
Set aside. Add a little more oil to the pan and cook the onions for 10 mins. Add the garlic, coriander and cumin, and cook for a few mins. Stir in the tomato paste and cook for a few mins.
Transfer the meat and onions to a large pan. Add the stock and dried fruits. Bring to the boil, cover then reduce to a simmer for 3 hrs.
Add the carrots and cook for 30 mins. Stir in the lemon juice, chickpeas and za’atar and cook for 10 mins. You can freeze it at this point or it will keep in the fridge for 2 days. To serve, scatter over the coriander and preserved lemon.