Moroccan lamb stew

Today seems like the perfect day for some lamb stew!

Preparation time : 1hr 10mins Servings : 4
  • 500 g stewing lamb, remove excess fat, roughly cubed
  • 45 ml plain flour
  • 60 ml sunflower oil
  • 1 onion, thickly sliced
  • 2 carrots, roughly chopped
  • 250 ml water
  • 2 garlic cloves, crushed
  • 10 ml harissa paste
  • 5 ml ground cinnamon
  • 250 ml water
  • 400 g chopped tomatoes
  • 100 g green olives
  • Salt and pepper to taste
  • 350 g couscous
  • Handful of parsley, roughly chopped

Dust lamb with flour. Heat oil in a large saucepan and brown the lamb in batches.

Set aside. In the same pan, add onion and carrots and gently fry for 10 minutes.

Stir in garlic, harissa paste and cinnamon, cook for 1 minute.

Add half of the water and use a wooden spoon to stir and scrape the bottom.

Pour in tomatoes, return the lamb to the pan. Stir in olives, season with salt and freshly ground black pepper.

Cover and simmer for 1 hour, stirring occasionally, or until the lamb is tender.

When ready, fluff up the grains with a fork, stir in parsley.

Season with salt to taste.