Spicy Moroccan Lamb Stew
This stew is essentially a Tagine, albeit without the fancy cooking pot. It takes very little fuss to prepare, a bit of chopping, the opening of some tins and a gentle bubbling in a pan for a few hours. It all results in a meltingly tender lamb, fragrant, spicy and wonderful.
The cut of lamb used is fairly important; it needs to have a bit of fat on it, so I use Lamb neck fillet. The fat eventually melts after a long cooking, but too much fat is not good, so any large bits of fat need to be trimmed off.
I use typical Moroccan spices to flavour the tagine, such as cumin, coriander, ginger and cinnamon, along with three spices - cayenne, chili flakes and the brilliant Pimenton de la Vera (Smoked Paprika) to give a hot smokey kick to the stew. Leave out the chili flakes if you prefer a milder flavour.
INGREDIENTS (Serves 2 plus leftovers):
2 Tablespoons oil
350g Lamb Neck Fillet, trimmed of unnecessary fat and diced into inch cubes
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Cayenne
1/2 Teaspoon Smoked Paprika (Pimenton de la Vera)
1/2 Teaspoon Chili Flakes
1 large Red Onion, thickly sliced
1 large Carrot, peeled and cut into inch cubes
2 Fat Garlic Cloves squished
500ml Chicken Stock
1 Tin Chopped Tomatoes
1 Tablespoon Tomato Puree
1 Tin of cooked Chickpeas, washed and drained
Couscous to serve with the stew
Fresh Coriander chopped
- In a large pan, heat the oil until hot. Add the trimmed and cubed lamb, and fry until browned all over.
- Add in the spices (Cumin, Coriander, Ginger, Cinnamon, Cayenne, Smoked Paprika and Chili Flakes) and stir the lamb so that the pieces are fully coated. Continue to fry for 2 minutes.
- Add in the squished garlic cloves, onions and carrots, turn the heat down and cook for 5 minutes or so, stirring occasionally.
- Add in the chicken stock, tomato puree and the tin of chopped tomatoes, stir and turn the heat down low.
- Cook for at least 2 hours, stirring occasionally and adding more stock or water if the stew becomes too dry.
- About 20 minutes before you want to serve, add in a can of drained chickpeas.
- Season with salt and pepper and a squeeze of lemon juice.
- Scatter with chopped fresh coriander and serve with a mound of fluffy couscous