Munchkins' Moroccan Style Lamb Stew
3 hours
A very earthy stew with some lovely spices. Best to cook all day and enjoy with company on a chilly evening.
2 people made this
Ingredients
Serves: 6
- olive oil
- 2kg stewing lamb, cut into 1-1.5cm cubes - easy to get from a local butcher
- salt and pepper to taste
- 1 large onion, chopped
- 1 large carrot, chopped
- 1 large sweet potato, chopped
- 3 cloves garlic, chopped
- 2 tsp smoked paprika
- 3 tsp ground cumin
- 2 tsp ground cinnamon
- 750ml - 1L lamb stock
- 2 (400g) tins chickpeas, drained
- 200g sultanas or golden raisins
- fresh coriander, chopped (exact amount is down to personal taste)
Method
Prep:1hr ›
Cook:2hr ›
Ready in:3hr
- Get a large stewing pan and drizzle a little of the oil into it, heat and add the chopped lamb, sprinkle with a little salt and pepper. Cook until browned on all sides. Remove once browned and set aside.
- Add more oil to the pan if needed and add all the veg and the garlic, cook over a medium heat for about 4 minutes. Then add half the spices and stir for a minute or so until well incorporated.
- Add the lamb stock and chickpeas. Bring to the boil and then simmer for 5 minutes until it starts to thicken slightly.
- Add the lamb back into the pot along with the rest of the spices, half the chopped fresh coriander and the raisins.
- Let the whole pot simmer for at least 2 hours, the longer the better. Even better is to cook it one day and then reheat the next as the flavour of the spices matures.
- When you are ready to serve cook up some couscous and serve each portion of the stew in a bowl over a portion of couscous. Garnish with more freshly chopped coriander leaves.
Editor's note
This recipe was edited by Allrecipes.co.uk editors to reflect measurements and ingredients familiar to British and Irish cooks.
