Moroccan Lamb
This hearty and healthy stew is perfect to share with your friends and family, and is an autumn favourite with our local beekeeper, George Friendly. Try serving it with steamed broccoli or over a bed of plain couscous.
- 2 tbsp rapeseed oil
- 550g lean lamb – cubed.
- 1 red onion, chopped
- 2 garlic cloves, crushed
- 700ml lamb or vegetable stock
- grated zest and juice of 1 lemon
- 1 tsp harissa paste
- 1 tsp honey
- 175g ready-to-eat dried apricots
- 3 tbsp chopped fresh mint
- 40g chopped almonds
- Heat the oil in a large flameproof casserole dish. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate and allow to rest.
- Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, harissa paste, honey and season with a little salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.
- Add the apricots and two-thirds of the mint and cook for 25 minutes until the lamb is tender. Stir in most of the almonds and cook for another 5 minutes. Serve with the remaining mint and almonds scattered over the top.
Harissa Couscous
This couscous makes a delicious accompaniment to tagines and any other Moroccan style dishes. It will also liven up your lunch box!
- 400g couscous
- Bunch of spring onions, finely sliced
- 3 tbsp roughly chopped fresh mint
- 250g halved cherry tomatoes
- 400ml hot vegetable stock
- 1 tsp harissa paste
- 3 tbsp rapeseed oil
- Juice of 1 lemon and 1 lime
- Tip the couscous into a heatproof bowl. Add a spring onions, mint and cherry tomatoes and mix.
- Pour the hot vegetable stock over the couscous and stir in the harissa. Leave for 5 mins, then pour the rapeseed oil and citrus juices over the mix and stir through.
- Try this as a side dish with a fresh summer salad and Moroccan chicken drumsticks.