Moroccan Lamb Stew with Giant Couscous


  1. Heat the oil in a large casserole over a medium-high heat. Season the meat with salt and pepper and the brown it in two batches for 2-3 minutes a side, on two sides until golden. Remove from the pan and set to one side.
  2. Reduce the heat to medium and chuck the onion and garlic into the pan. If it looks a little dry and a tiny bit more oil. Cook, stirring occasionally, for 4-5 minutes until golden. Add the lamb, ras el hanout, preserved lemon, stock and a good pinch of salt and pepper. Mix well and bring to the boil. Cover, reduce the heat to low and cook for 2-2 ½ hours or until the meat falls apart at the touch of a fork.
  3. Meanwhile, cook the couscous in a pan of boiling water and cook for a few minutes until al dente. Drain and refresh under cold water and then drain again thoroughly.
  4. Turn the heat up under the cooked stew to a medium. Tip the couscous and chickpeas into the stew and bubble away gently for 10-12 minutes or until the couscous is tender and the sauce thick. Once it’s perfect, I like to put the lid on and let it rest for 5 minutes before serving immediately with plenty of coriander and almonds.


Serves 4

1 tbsp olive oil
600g Welsh lamb neck, cut into 2cm pieces
1 onion, thinly sliced
2 cloves garlic, thinly sliced
2 ½ tsp ras el hanout
1 preserved lemon, cut in half
500ml lamb stock
200g giant couscous
1 x 400g can chickpeas, drained
A handful of coriander leaves
50g toasted peeled almonds
Sea salt and pepper

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