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Moroccan Lamb Stew


Lamb Stew with Cous Cous

Lamb Stew with Cous Cous

S. Wongkaew

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


  1. 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.
  2. Add the lamb and stir well to coat it in the spice mixture.
  3. 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.
  4. 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.
  5. Prepare the cous cous according to packet instructions. Divide cous cous into serving bowls and ladle on the lamb stew. Serve immediately.
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