International Cuisine, Lamb, Morocco





2 tbls Oil
350gm Lamb Neck Fillet, trim unnecessary fat and diced 2 cm cubes
1 Tsp gnd Cumin
1 Tsp gnd Coriander
1/2 Tsp gnd Ginger
1/2 Tsp gnd Cinnamon
1/2 Tsp Cayenne
1/2 Tsp Smoked Paprika
1/2 Tsp Chili Flakes
100 gm Spanish Onion, thickly sliced
1 large Carrot, peeled and cut 2 cm cubes
2 Garlic Cloves crushed
500ml Chicken Stock
400 gm Chopped Tomatoes
2 Tbls Tomato Puree
400 gm cooked Chickpeas
Lemon Juice
¼ bunch Fresh Coriander chopped



  1. In a large pan, heat the oil until hot. Add the trimmed and cubed lamb, and fry until browned all over.
  2. 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 mins.
  3. Add Garlic cloves, Onions and Carrots, turn the heat down and cook for 5 mins, stirring occasionally.
  4. Add in the Chicken stock, Tomato puree and chopped Tomatoes, stir and turn the heat down low.
  5. Cook for at least 2 hours, stirring occasionally and adding more stock or water if the stew becomes too dry.
  6. 20 mins before you want to serve, add cooked Chickpeas.
  7. Season with Salt and Pepper and a squeeze of Lemon juice.
  8. Scatter with chopped fresh Coriander and serve with a mound of fluffy mashed potato