This heavenly Moroccan stew served with fluffy couscous is one of my favourite dishes. It is easy, rather quick to make and really delicious. In addition, it is packed with fresh vegetables and exotic spices.
22 people made this
2 tablespoons olive oil
900g lamb, cut into large cubes
900g chicken breast, cut into large cubes
3 onions, minced
3 garlic cloves, minced
1 litre chicken stock
1 tablespoon ras el hanout
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground sage
1 tablespoon ground paprika
salt and pepper to taste
4 turnips, peeled and cut into 8 pieces
4 carrots, peeled and cut into thick slices
4 courgettes, washed and cut into thick slices
50g fresh parsley, minced
1 (400g) tin chickpeas, drained
100g butter, diced
3 teaspoons harissa
Method Prep:40min › Cook:1hr20min › Ready in:2hr
Heat the oil in a casserole over high heat and cook the lamb and chicken for 5 minutes or until brown. Add the onions and garlic to the casserole and cook for several more minutes or until golden brown.
Add the passata, chicken stock, ras el hanout, cumin, coriander, sage and paprika. Season with salt and pepper. Simmer for 10 minutes.
Add the turnips, carrots, courgettes and parsley and simmer for 1 hour. Stir in the chickpeas and cook for 10 minutes.
Prepare the couscous according to the packet instructions. Add the butter to the couscous and mix well with a fork, separating the grains to prevent lumps from forming.
Take 2 or 3 ladles of stock from the casserole and pour into a bowl then add the harissa to the stock. Mix well.
Serve the spicy broth in the bowl along with the stew and couscous.