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)
- 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
- 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.
- 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).
- 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.
- 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.
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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