About this recipe:This delicious Moroccan lamb stew is hearty and packed full of flavour. Lamb is stewed with loads of veg - turnips, courgettes, swede, tomatoes, carrots and pumpkin - as well as chickpeas for an all-in-one meal. Serve alongside freshly cooked couscous.
3 teaspoons olive oil
1.5kg diced lamb
salt and pepper to taste
3 medium onions, finely chopped
4 large tomatoes, peeled and quartered
3 litres water
4 turnips, peeled and quartered
1 stick celery, cut into large pieces
1 swede, peeled and cubed
1 teaspoon paprika
2 tablespoons ground cumin
a few coriander seeds, crushed
500g pumpkin, peeled, seeded and cut into pieces
6 large carrots, peeled and cut into 4-5cm chunks
1kg courgettes, washed and cut into 2-3cm chunks
1 (400g) tin chickpeas, drained and rinsed
1 tablespoon harissa paste
500g couscous, to serve
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Heat the olive oil in a large saucepan over high heat. Season the lamb with salt and pepper, and add to the oil to brown. Once browned, add the onions and tomatoes to the pan. Cook for 10 minutes, then add 3 litres of cold water and bring to the boil. Simmer on low heat for 1 hour.
After 1 hour, add the turnips, celery, swede, paprika, cumin and coriander. Simmer for 50 minutes, then add the pumpkin and carrots; cook on low heat for 20 minutes.
Take 125ml stock from the saucepan and pour into a bowl, soak the sultanas to plump them up. Add the courgettes and chickpeas to the stew and simmer for 20 more minutes. If the stock does not cover the vegetables, then add some boiling water.
Once it is cooked, turn the heat off and leave as is in the pan. Take a ladle of stock from the pan and pour into a small bowl, add one tablespoon of harissa and mix. Serve this spicy sauce and raisins separately.
Prepare 500g couscous and according to the packet instructions. Transfer the lamb and vegetables onto a large plate and serve the couscous separately.