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Moroccan lamb stew
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Total Time:
1 hour 35 minutes
Fragrant lamb stew with crispy plaited lamb topping.
Ingredients:
  • 1 bunch of fresh rosemary
  • 10 cm piece of ginger
  • ½ teaspoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon fennel seeds
  • 3-4 small dried chillies
  • extra virgin olive oil
  • 4 small quality lamb neck fillets
  • 4 sweet potatoes
  • 2 red onions
  • 4 cloves of garlic
  • 12 ripe plum tomatoes
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 handful of dried apricots
  • 350 g couscous
  • red or white wine vinegar
  • 1 big bunch of fresh coriander
  • 4 tablespoons fat-free natural yoghurt
Instructions:
  • Preheat the oven to 190°C/375°F/gas 5. Finely chop rosemary and roughly chop ginger. Combine with cumin, coriander, fennel seeds, dried chillies, salt, pepper, and oil in a mortar and pestle to make a paste. Rub half the marinade on the lamb, then set aside. Chop sweet potatoes, onions, and garlic. Mix with remaining marinade. Brown the lamb, remove, sauté the sweet potato mixture, add tomatoes, then return the lamb to the pan. Add water, cinnamon, bay leaves, and apricots. Roast for 1 hour 15 minutes. Cook couscous, season, and steam in the oven. Chop coriander and sprinkle over the lamb. Serve with couscous and a dollop of yogurt.

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