Moroccan lamb stew with giant couscous


Moroccan lamb stew with giant couscous

  • Serves icon Serves 4
  • Time icon Hands-on time 25 min, oven time 2-2½ hours

This slow cooked Moroccan inspired lamb stew uses ras-el-hanout and preserved lemon to add depth and sharpness to the rich lamb neck. It’s melt-in-the-mouth good!

Looking for more lamb recipes? Our Moroccan lamb pot pies are comfort food heaven.

Nutrition: per serving

Calories
690kcals
Fat
32.5g (10.8g saturated)
Protein
44.3g
Carbohydrates
50.3g (4.5g sugars)
Fibre
9.2g
Salt
1.07g
Calories
690kcals
Fat
32.5g (10.8g saturated)
Protein
44.3g
Carbohydrates
50.3g (4.5g sugars)
Fibre
9.2g
Salt
1.07g

Ingredients

  • 1 tbsp olive oil
  • 600g Welsh lamb neck, cut into 2cm pieces
  • 1 onion, thinly sliced
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, thinly sliced
  • 2½ tsp ras el hanout spice blend
  • 1 preserved lemon, cut in half
  • 500ml lamb stock
  • 200g giant couscous
  • 400g tin chickpeas, drained
  • Handful coriander leaves
  • 50g blanched almonds, toasted

You’ll also need…

  • Large casserole with a lid

Method

  1. Heat the oil in the casserole over a medium-high heat. Season the meat with salt and pepper, then add to the pan in two batches to brown all over. Remove meat from the pan and set aside.
  2. Reduce the heat to medium, then add the onion and garlic to the pan – add a tiny bit more oil if it looks a little dry. Cook, stirring occasionally, for 4-5 minutes until golden. Return the lamb to the pan with the ras el hanout, preserved lemon, stock and a good pinch of salt and pepper. Mix well and bring to the boil. Cover, then reduce the heat to low and cook for 2-2½ hours or until the meat falls apart at the touch of a fork (see Make Ahead).
  3. Meanwhile, cook the couscous in a pan of boiling water for a few minutes according to the packet instructions until al dente (soft, but still with some bite). Drain and refresh under cold water, then drain again thoroughly.
  4. Remove the lid from the casserole, then turn up the heat to medium. Stir the couscous and chickpeas into the stew and let it bubble gently for 10-12 minutes or until the couscous is tender and the sauce is thick. Once it’s perfect, put the lid back on and let it rest for 5 minutes before serving scattered with plenty of coriander and almonds.

delicious. tips

  1. Make the stew up to the end of step 2, cool, then chill for 1-2 days. Or freeze for up to 3 months in an airtight container. Reheat until piping hot and continue with the recipe from step 3.

Recipe By

John Gregory-Smith

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