About this recipe: Capture the atmosphere of Morocco with this filling stew of lamb, fruit and vegetables, served with fluffy couscous.
We cooked this at school yesterday for a teacher training day and everyone loved it! I can't believe how many people asked me for the recipe...... We cooked 12kg of meat in quantity, used ground cinnamon instead of cinnamon stick and ground turmeric instead of saffron (bit expensive for schools!). We also used stock instead of water to add a bit more flavour. We added some diced sweet potatoes about 30 mins from the end of cooking - this just makes the meat go a bit further! If you don't like cous cous, serve with steamed rice. I would highly recommend this recipe as a perfect dinner party dish. - 02 Sep 2009