This robust and flavorsome Moroccan lamb stew is a simple and satisfying winter meal.
Served on a bed of cous cous to soak up the aromatic juices, the lamb stew includes carrots, pumpkin, dried apricots for tangy sweetness and fresh cilantro.
- 1/4 cup olive oil
- 1 brown onion, finely chopped
- 2 Tbsp of grated garlic
- 1/2 tsp of dried chili flakes
- 1 tsp of ground cumin
- 1/2 tsp of cinnamon
- 1 tsp of sea salt
- 1/4 tsp of freshly ground black pepper
- 1.5 pounds (700 grams) boneless lamb shoulder, cut into 1 1/2-inch pieces
- 2 1/2 cups of water
- 3 carrots, peeled, halved lengthwise and cut into 1-inch pieces
- 2 cups cubed (1 inch) pumpkin or butternut squash
- 1 Tbsp of orange zest
- 1/3 cup of roughly chopped dried apricots
- 2 tablespoons chopped fresh cilantro (coriander) leaves
- Cous Cous for 2
- Serves 2
- Heat the oil in a large, heavy-based pot over a medium heat. Sweat the onions until translucent, for about 3-4 minutes. Add the garlic and fry for 30 seconds, stirring continuously. Add the chili powder, cumin, cinnamon, salt, and pepper and stir well.
- Add the lamb and stir well to coat it in the spice mixture.
- Add the water, carrots and orange zest. Bring to the boil over high heat. Then reduce the heat to low, cover and simmer gently, for 30 minutes.
- After this time, add the pumpkin cubes and cook for 20 minutes. Add the dried apricots and cilantro (coriander); cook covered for a further 5 minutes.
- Prepare the cous cous according to packet instructions. Divide cous cous into serving bowls and ladle on the lamb stew. Serve immediately.