Moroccan lamb stew with giant couscous
- September 2020
- Serves 4
- 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.
- 32.5g (10.8g saturated)
- 50.3g (4.5g sugars)
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.
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