Moroccan Lamb Stew Recipe
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Ingredients
Serves 3-4
- 450g lamb neck fillet, diced
- 3 gloves garlic, finely sliced
- 1 shallot, finely sliced
- 1 red onion, finely chopped
- can chopped plum tomatoes
- can chickpeas
- 1 butternut squash, peeled & diced
- 8 peppercorns
- about 10 fresh thyme sprigs
- 1 tbsp harissa paste
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tbsp olive oil plus more for frying
- 1/3 bottle red wine
- 2 handfuls fresh spinach
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How to make Moroccan Lamb Stew
This is an easy but extremely tasty dish - mildly spiced and great for winter. Serve with some flatbread or pitta.
Mix the olive oil, oregano, cumin, coriander & garlic in a bowl. Add the lamb and cover it well. Marinate for 2 hours.
Fry the onion & shallot with the peppercorns in a large heavy pan, on a medium heat until tender and translucent (about 5 mins).
Add the lamb and brown all over, stirring to ensure the garlic doesn't burn (add a little more oil if necessary).
Raise the heat, add the red wine and deglaze the pan. Leave for about 2 minutes to reduce and for the alcohol to evaporate.
Add the chickpeas and tomatoes.
Simmer for 30 minutes.
Add butternut squash and simmer for a further 20 minutes.
Just before serving, add the spinach and stir until wilted.
Serve immediately in bowls, discarding any thyme stalks, and enjoy.
Made this the other night and it got a huge thumbs up. The balance of spice is spot on and the lamb is really tender. Will definitely be making this again!