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Spicy Moroccan Lamb Stew

By OcadoLife
It's so easy to vary the ingredients in stews. They all start with a base of onion, celery, carrot stock and garlic, and from there you can take them wherever you like, with your choice of meat, herbs and spices. This…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

13 total
  • 2 carrots, peeled and chopped
  • 1 celery stick, peeled and chopped
  • 3 cloves of garlic, chopped
  • 750 ml of vegetable stock
  • 1 tbsp of ras el hanout
  • 2 cm of root ginger, peeled and finely chopped
  • 2 sweet potatoes, peeled and cut into chunks
  • 2 tbsp of harrissa, to finish
  • 1 handful of mint leaves, plus extra to finish
  • 400 g of tinned chopped tomatoes
  • 1 kg of lamb leg or neck fillet, cubed
  • 1 onion, chopped
  • 3 tbsp of olive oil

Method

6 steps

  1. Step 1

    Heat a glug of olive oil in a wide, heavy-based pan. Add the veg and sauté for 10 mins or so, until softened and just beginning to colour. Add the garlic and cook for 1-2 mins more. Remove to a bowl.

  2. Step 2

    Add another glug of oil, add the meat and cook until nicely browned all over. Toss the veg back in along with the mint, ras el hanout and ginger.

  3. Step 3

    Stir well and cook for 1-2 mins then add the tomatoes and stock. Cover and cook very gently for up to 1 hr.

  4. Step 4

    Next, add the sweet potatoes and cook for up to another 20-30 mins or until they are cooked through but not falling apart. The meat should be tender and the sauce reduced and tasty.

  5. Step 5

    If not, just boil down for another 5 mins or add a splash more water if the sauce has become too concentrated.

  6. Step 6

    Stir in harissa to taste and serve with a scattering of fresh mint.