Moroccan Lamb Stew
Donal Skehan
Donal Skehan
Recipe - Jetland
Moroccan Lamb Stew
Prep Time15 Minutes
Servings2
Cook Time120 Minutes
Ingredients
75g dried apricots, roughly chopped
75g sultanas
700g boneless lamb leg, cut into 2.5 cm pieces
2 tbsp olive oil
2 red onions, finely sliced
4 garlic cloves, grated
2cm (¾ inch) piece of fresh ginger, peeled and grated
1 butternut squash, peeled and chopped into bite-sized chunks
2 x 400g (14oz) tins chopped tomatoes
400ml chicken stock
Sea salt
Ground black pepper
2 tsp ground cinnamon
2 tsp ground cumin
6 cardamom pods, roughly bashed
2 tsp ground turmeric
2 tsp cayenne pepper
1 tsp salt
350g couscous, cooked
Large handful of coriander, leaves picked and roughly chopped
Sour cream or natural yoghurt
Directions
INGREDIENTS
- 75g dried apricots, roughly chopped
- 75g sultanas
- 700g boneless lamb leg, cut into 2.5 cm pieces
- 2 tbsp olive oil
- 2 red onions, finely sliced
- 4 garlic cloves, grated
- 2cm (¾ inch) piece of fresh ginger, peeled and grated
- 1 butternut squash, peeled and chopped into bite-sized chunks
- 2 x 400g (14oz) tins chopped tomatoes
- 400ml chicken stock
- Sea salt and freshly ground black pepper
For the spice mix:
- 2 tsp ground cinnamon
- 2 tsp ground cumin
- 6 cardamom pods, roughly bashed
- 2 tsp ground turmeric
- 2 tsp cayenne pepper
- 1 tsp salt
To serve:
- 350g couscous, cooked
- Large handful of coriander, leaves picked and roughly chopped
- Sour cream or natural yoghurt
DIRECTIONS
- Place the sultanas and apricots in a small bowl and pour over boiling water to cover. Set aside for 10 minutes to rehydrate slightly.
- Mix the spices for the spice mix together in a large bowl. Remove half of the mix and reserve for later, then add the lamb pieces into the bowl. Toss to combine then set aside in the fridge to marinate for at least 1 hour, or overnight if you have the time.
- When ready to cook, place a large casserole over a medium high heat. Add the olive oil and brown the meat, in batches, until golden all over. Remove the cooked lamb pieces to a plate.
- Reduce the heat slightly and add a dash more olive oil if needed then add the onions, garlic and ginger and fry until softened - about 6 - 8 minutes. Add the reserved spice mix and stir to coat, cooking for a further minute or two until the spices become fragrant.
- Add the lamb back into the pan, along with the butternut squash, tinned tomatoes, chicken stock and soaked fruit - along with any soaking liquid left in the bowl. Season with salt and pepper, lower the heat to a simmer and cook, stirring occasionally, for 1 ½ - 2 hours, until the meat is tender and the sauce has thickened.
- Serve to the table with the couscous, coriander and sour cream or natural yoghurt.
15 minutes
Prep Time
120 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Shamrock Dried Apricots 200g
€5.29€26.45/kg
Dunnes Stores My Family Favourites Sultanas 375g
€1.39€3.71/kg
Not Available
Dunnes Stores Pure Olive Oil 250ml
€2.60€10.40/l
Dunnes Stores My Family Favourites Red Onions
€0.99€1.32/kg
Dunnes Stores Fresh Spanish Garlic
€0.49
Dunnes Stores Organic Ginger 150g
€2.00€13.33/kg
Butternut Squash
€0.99
Dunnes Stores My Family Favourites Chopped Tomatoes in Tomato Juice 400g
€0.39€0.98/kg
OXO Stock Pots Succulent Chicken with Bay & Parsley 4 x 20g (80g)
€2.69€33.63/kg
Dunnes Stores Sea Salt Grinder 100g
€1.50€15.00/kg
Dunnes Stores Black Pepper Ground 35g
€1.00€0.03/g
Dunnes Stores Cinnamon Ground 30g
€1.00€0.03/g
Dunnes Stores Cumin Seeds 30g
€1.00€0.03/g
Schwartz Cardamom Pods 26g
€4.50€0.17/g
Dunnes Stores Turmeric Ground 42g
€1.00€0.02/g
Dunnes Stores Cayenne Pepper 38g
€1.00€0.03/g
Dunnes Stores Sea Salt Grinder 100g
€1.50€15.00/kg
Dunnes Stores Wholefoods Couscous 500g
€0.99€1.98/kg
Dunnes Stores Irish Herb Coriander 30g
€1.00€0.03/g
Dunnes Stores Greek Style Natural Yogurt 500g (4x125g)
€1.99€3.98/kg
Recipe
INGREDIENTS
- 75g dried apricots, roughly chopped
- 75g sultanas
- 700g boneless lamb leg, cut into 2.5 cm pieces
- 2 tbsp olive oil
- 2 red onions, finely sliced
- 4 garlic cloves, grated
- 2cm (¾ inch) piece of fresh ginger, peeled and grated
- 1 butternut squash, peeled and chopped into bite-sized chunks
- 2 x 400g (14oz) tins chopped tomatoes
- 400ml chicken stock
- Sea salt and freshly ground black pepper
For the spice mix:
- 2 tsp ground cinnamon
- 2 tsp ground cumin
- 6 cardamom pods, roughly bashed
- 2 tsp ground turmeric
- 2 tsp cayenne pepper
- 1 tsp salt
To serve:
- 350g couscous, cooked
- Large handful of coriander, leaves picked and roughly chopped
- Sour cream or natural yoghurt
DIRECTIONS
- Place the sultanas and apricots in a small bowl and pour over boiling water to cover. Set aside for 10 minutes to rehydrate slightly.
- Mix the spices for the spice mix together in a large bowl. Remove half of the mix and reserve for later, then add the lamb pieces into the bowl. Toss to combine then set aside in the fridge to marinate for at least 1 hour, or overnight if you have the time.
- When ready to cook, place a large casserole over a medium high heat. Add the olive oil and brown the meat, in batches, until golden all over. Remove the cooked lamb pieces to a plate.
- Reduce the heat slightly and add a dash more olive oil if needed then add the onions, garlic and ginger and fry until softened - about 6 - 8 minutes. Add the reserved spice mix and stir to coat, cooking for a further minute or two until the spices become fragrant.
- Add the lamb back into the pan, along with the butternut squash, tinned tomatoes, chicken stock and soaked fruit - along with any soaking liquid left in the bowl. Season with salt and pepper, lower the heat to a simmer and cook, stirring occasionally, for 1 ½ - 2 hours, until the meat is tender and the sauce has thickened.
- Serve to the table with the couscous, coriander and sour cream or natural yoghurt.