Moroccan Inspired Lamb Stew


Moroccan inspired lamb stew, harissa yoghurt and couscous

With almonds & pistachios, tomato and chickpea salad and pomegranate

Here's our recipe below:


For the lamb stew:

  • 1KG diced lamb shoulder or leg

  • 2 brown onions, peeled and finely sliced

  • 4 fat garlic cloves, peeled and finely sliced

  • Thumb sized piece of fresh ginger. Grated or finely sliced.

  • 200g soft apricots

  • 3 tablespoons rose harissa paste

  • 1 tablespoon tomato puree

  • 1L chicken stock

  • 1 teaspoon turmeric powder

  • ½ teaspoon ground cloves

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon ground cardamom

  • 1 cinnamon stick

  • 4 sprigs of saffron

For the accompaniments:

  • 250g Greek yoghurt

  • 200g couscous

  • 250ml chicken or vegetable stock

  • 400g chickpeas

  • 200g pomegranate seeds

  • 200g cherry tomatoes

  • 2 figs, sliced in half (optional)

  • ½ cucumber

  • 1 red onion

  • Fresh mint to serve

  • 1 tbsp of flaked almonds

  • 1 tbsp handful of chopped pistachios

  • 2 tablespoons extra virgin olive oil


  1. Heat a tablespoon of oil in a large frying pan. Fry the diced lamb in batches until well browned. Tip into the slow cooker.

  2. Add the apricots, onion, garlic, ginger, harissa and tomato paste to the slow cooker. Stir in the spices and stock. Cover with the lid and cook for 4 hours on high or 7 on low.

  3. When the stew is almost ready prepare the couscous and harissa yoghurt. Empty the couscous into a bowl, drizzle over a little olive oil and pour over 300ml of chicken or vegetable stock, cover and allow to soak for 5-7 minutes. Fluff up with a fork and set aside.

  4. Dice the tomatoes, cucumber and red onion. Mix together in a bowl along with the drained chickpeas, season to taste, drizzle over a little olive oil and set aside.

  5. Spoon the yoghurt out onto a plate, mix in a little salt. Mix a tablespoon of harissa paste with a little olive oil to loosen it and drizzle over the yoghurt. Scatter over a little of the tomato, chickpea and cucumber. A handful of pomegranate seeds, some chopped pistachios and flaked almonds and figs.

  6. Divide the couscous between your plates, spoon over the Moroccan lamb stew. Top with some of the harissa yoghurt, tomato salad, nuts, fresh mint and pomegranate seeds.

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