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- Dish type
- Side dish
This delicious Moroccan lamb stew is hearty and packed full of flavour. Serve alongside freshly cooked couscous.
17 people made this
- 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
- 100g sultanas
- 1kg courgettes, washed and cut into 2-3cm chunks
- 1 (400g) tin chickpeas, drained and rinsed
- 1 tablespoon harissa paste
- 500g couscous, to serve
MethodPrep:1hr ›Cook:2hr50min ›Ready in:3hr50min
- 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.
Reviews & ratingsAverage global rating:(12)
Moroccan Lamb and Fruit Stew
This fruit and lamb stew offers a gentle introduction to exotic Moroccan cuisine which has absorbed Berber, Moorish, Mediterranean, and Arab influences. Spices contribute to a complex flavor palate, rather than a fiery assault. Other unexpected flavors used in conjunction with meat include mint, olives, oranges, lemons, and parsley.
Prep Time: 30 minutes Cook Time: 4 to 9 hours
- Large pinch of saffron threads
- 5 tablespoons unsalted butter
- 3 pounds boneless lamb shoulder (cut into 2-inch pieces)
- 3 large red onions (sliced 1/2 inch thick)
- 2 -inch cinnamon sticks
- 1 tablespoon ground ginger
- 1 ½ teaspoons freshly ground black pepper
- 1 ½ teaspoons ground turmeric
- Kosher salt
- 12 sprigs cilantro (tied in a bundle)
- 1 ½ pounds vermicelli (or angel-hair pasta, broken into 3-inch lengths)
- 2 teaspoons extra-virgin olive oil (plus more for greasing)
- ½ cup golden raisins
- ⅔ cup blanched whole almonds
- ½ cup cold salted water
- 3 tablespoons unsalted butter (at room temperature)
- ⅓ cup confectioners' sugar
- 1 ½ teaspoons ground cinnamon
In a small skillet, toast the saffron over moderately high heat until fragrant, about 10 seconds. Transfer to a small bowl and let cool. Crumble the saffron threads and cover with 2 tablespoons of water.
In a large enameled cast-iron casserole, melt 3 tablespoons of the butter. Add the lamb, onions, cinnamon sticks, ginger, pepper, turmeric and 2 teaspoons of salt. Cook over moderate heat, stirring a few times, until fragrant, 5 minutes.
Add the cilantro, the saffron water and 2 cups of fresh water to the casserole and bring to a simmer. Cover with a round of parchment paper and a lid simmer, turning the lamb once, until tender, 1 hour.
Transfer the lamb and all but 1/2 cup of the cooking liquid to a bowl. Discard the cilantro and cinnamon sticks. Add the remaining 2 tablespoons of butter to the casserole cook over moderate heat, stirring a few times, until the liquid has evaporated, about 15 minutes. Return the lamb and cooking liquid to the casserole and season with salt. Cover and let stand.
Preheat the oven to 350°. In a bowl, toss the noodles with the 2 teaspoons of oil. Oil a large steamer insert and set it in a pot. Add enough water to the pot to reach just below the insert bring to a boil. Add the noodles, cover and steam over moderate heat for 20 minutes, adding more water as necessary.
Meanwhile, in a small bowl, cover the raisins with hot water and let soak until softened, 10 minutes drain. Spread the almonds on a baking sheet and toast in the oven for 8 minutes, until golden brown. Let cool completely, then finely chop.
Transfer the noodles to the bowl and toss with the raisins and salted water return to the steamer insert, cover and steam for 20 minutes longer. Pour the noodles into the water in the pot and boil, stirring, until al dente, 2 minutes. Drain. Return the noodles and raisins to the bowl, add the butter and toss to coat. Season with salt.
Reheat the lamb. Spread half of the noodles in a large serving bowl and cover with the lamb stew. Mound the remaining noodles on top, making a well in the center. Fill the well with 3 tablespoons of the confectioners' sugar. In a bowl, combine the remaining confectioners' sugar with the almonds and ground cinnamon. Sprinkle the almond mixture over the noodles and serve.
How To Use Cauliflower Couscous
Here, I mix regular couscous with "cauliflower" couscous. Especially when you combine the two, you can easily pass the test with the pickiest of eaters. And why would you want to add the cauliflower? To lighten up the calories and carbs, to make it more filling and to add some extra veggies.
These tips come in handy when you are trying to cook a meal for someone who is a diabetic or is trying to lose weight and needs to manage the carb intake, and to sneak in some veggies for your kids or to serve a balanced meal to your family. All the while keeping it tastefully healthy!
In the recipe and notes section below, I detail the different ways to make "cauliflower" couscous. You could even make it gluten free if you skip the regular semolina based couscous. By the way, cauliflower tastes great in a creamed version too.
Trust me, this Moroccan Lamb and Vegetable Stew with Cauliflower Couscous recipe will become a keeper in your growing repertoire.
- 2 tablespoons vegetable oil
- 1 pound lamb stew meat, cubed
- 2 cups beef broth
- 1 cup dry red wine
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 bay leaf
- 2 cups peeled, seeded, and sliced butternut squash
- 1 cup peeled, sliced parsnips
- 1 cup peeled, chopped sweet potatoes
- 1 cup sliced celery
- 1 medium onion, thinly sliced
- ½ cup sour cream
- 3 tablespoons all-purpose flour
Heat the oil in a large saucepan, and brown the lamb meat on all sides. Drain fat, and stir in the beef broth and wine. Season with garlic, thyme, salt, pepper, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 20 minutes.
Mix in the squash, parsnips, sweet potatoes, celery, and onion. Bring to a boil, then reduce heat and simmer 30 minutes, or until the vegetables are tender.
In a small bowl, blend the sour cream and flour. Gradually stir in 1/2 cup of the hot stew mixture.
Stir the sour cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until thickened.
2 large red onions, cut into wedges
4 peeled carrots, cut into sticks
8 celery sticks, cut into sticks
2 red capsicums, cut into strips
2 cups fresh vegetable stock
1 3/4 cups vine-ripened tomatoes, peeled, seeded and roughly chopped
400g canned chickpeas, rinsed well
steamed couscous, to serve
1/4 cup flat leaf parsley leaves
1/2 tbsp fresh lemon juice
1/2 tsp ground sweet paprika
pinch of ground chilli powder
1/2 cup extra virgin olive oil
Drain the chick peas, rinse under cold running water and place in a large saucepan, then cover with water and boil vigorously for 10 minutes. Drain the chick peas and return to a clean saucepan. Cover with fresh cold water, bring to a boil over high heat, then reduce the heat and simmer, covered, for about 1- 1 1/2 hours until tender. Remove the pan from the heat, add a little salt and set aside.
In a large bowl, combine half the olive oil with the sugar, cumin, cinnamon, ginger, turmeric, saffron or paprika, pepper and 1 tsp salt Add the lamb, toss to coat well and set aside for 20 minutes.
In a large heavy frying pan, heat the remaining oil over medium- high heat. Add enough lamb to fit easily in one layer (do not overcrowd the pan) and cook for 4-5 minutes, turning the pieces to color all sides, until well browned. Transfer to a large flameproof casserole and continue browning the meat in batches, adding a little more oil if necessary.
Add the onions to the pan and stir constantly until well browned. Stir in the garlic and tomatoes with 1 cup water, stirring and scraping the base of the pan. Pour into the casserole and add enough water to a boil over high heat, skimming any foam that rises to the surface.
Reduce the heat to low and simmer for about 1 hour, or until the meat is just tender when pierced with a knife.
Drain the chick peas, reserving the liquid, and add to the lamb in the casserole with about 1 cup of the liquid. Stir in the raisins and their soaking liquid and simmer for 30 minutes more. Stir in the olives and sliced preserved lemons or lemon zest and simmer 20-30 minutes more, then add half the chopped cilantro.
About 1/2 hour before serving prepare the couscous according to the instructions on the packet. Spoon the couscous onto a warmed serving dish, spoon the lamb stew on top and sprinkle with the remaining fresh cilantro.
MORE: How to Make the Perfect Charcuterie Plate, According to Actual Charcutiers
I was lucky enough to visit Casablanca and Marrakesh for a handful of days when I studied abroad in college. And while I was there, I devoured spicy, hearty dish after spicy, hearty dish.
I ate tajine, a traditional Maghrebi meal resembling a kind of meat and vegetable stew, almost every night. (My favorite came with beef, prunes and nuts—but every variation was delicious.) I scarfed down couscous, a grain often served as a side dish. And I delighted any time I was at a restaurant that offered bread pudding—a dessert I’d grown up with, served with a brand new spicy spin.
Moroccan Lamb Stew
If you are not familiar with Moroccan type dishes or flavors, don&rsquot despair. If you like cooking and experimenting with spices you might even have 90% of the ingredients in your kitchen. Right. Now.
This dish of Moroccan Lamb Stew is the perfect comfort meal. It consists of tender lamb pieces cooked in a delicious flavoursome Moroccan stew served on roasted garlic mash. Damn, Nuff said!!
I used fresh spices that I blended to create these amazing flavors for my Moroccan inspired dish and the addition of dried apricot and flaky almonds gave it the exotic style I hoped for.
If you are not so keen on mixing and grinding your own spices, you can also opt for a store bought spice mix if you want. There are loads of different types on the market, easy to use.
You know the thing about stews right. Sit back and relax while the heat does the magic, indulge in a lovely glass or red, enjoy good company and feast on your Moroccan inspired meal &ndash promising to heat and fill up those tummies in no time! Well, not &ldquono time&rdquo. I mean. It takes about two hours and all. So just enjoy.
Moroccan Lamb and Butternut Squash Stew
Lovely to come home to on a chilly night (and reheats like a dream).
This dish should almost come with a money back guarantee that when a member of your family opens the door he or she will enter saying, “Oh my goodness, what is that incredible smell?” Actually you’re not paying for this recipe, so I guess I might as well offer you a money back guarantee. So yes, why not, I promise to return any money you paid me for this recipe if this doesn’t happen.
All dopiness aside, get ready for some great smells in your place. And as they say on Game of Thrones, Winter is Coming. I have never watched Game of Thrones, but only know this because you can’t not know this and be a sentient member of society at this point.
If you are one of those people who think stews are tricky, 9/10 times it’s because you just haven’t cooked the meat long enough, or kept the temperature low enough. Most stews call for cuts of meat that are very tough when cooked quickly, or at too-high temperatures, and there’s no amount of seasoning or wishing that can change that. Low and slow, low and slow.
The good news of course is that these cuts of meat, whether beef or pork or lamb, are usually much less expensive than the more tender cuts. Another tip for adding flavor and texture is sautéing the meat in a hot pan with olive oil before you start adding liquid and braising the crap out of the meat.
You can almost always use the same pan that you are going to use to make the stew in, so it’s not an added thing to wash. I sometimes use ghee instead of olive oil – a bit of a buttery flavor is added, but the smoking point remains high so the pan won’t start to smoke. Ghee is lactose free so you won’t have any issues on that front.
Also many stews, like this one, have the vegetables built right in, so they are classic one pot meals. So when my husband Gary walks in the door, he will not only say, “Oh something smells fabulous,” he may also say, “Holy shit, why is the kitchen so clean?” Which is not something he says most nights. Same 9/10 ration, probably.
You can stir the parsley into the stew at the end, or sprinle the parsley on top of the whole thing, or just on the portions of those who don’t have issues with green flecks in their food. Find yourself a great looking pot to cook this in, so you can plunk it down on the table, and save yourself washing a serving bowl (by “yourself” I mean “Gary”). I am currently having a fling with my aqua Le Creuset Dutch oven.
Maybe make a salad, but only if you feel like it. You could serve this over mashed potatoes or rice, or just in a bowl on its own.