Good Housekeeping UK

Moroccan lamb stew

This Moroccan lamb stew recipe is guilt-free comfort food for a cold winter evening

By The Good Housekeeping Cookery TeamPublished: 21 March 2018

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Yields:

6 serving(s)

Prep Time:

20 mins

Cook Time:

1 hr 20 mins

Total Time:

1 hr 40 mins

Cal/Serv:

316

Ingredients

500 g
(1lb 2oz) lamb shoulder, well trimmed to remove excess fat, then roughly cubed
15 g
(½oz) plain flour
½ tbsp sunflower oil
1
onion, thickly sliced
2
carrots, roughly chopped
2
garlic cloves, crushed
2 tsp.
harissa paste
1 tsp.
ground cinnamon
2 x 400 g tins chopped tomatoes
75 g
(3oz) dried apricots, roughly chopped
100 g
(3½oz) couscous
Large handful curly parsley, roughly chopped

Directions

1. Step 1
  Dust the lamb with the flour. Heat the oil in a large pan and brown the lamb in batches. Set aside. In the same pan, add the onion and carrots and gently fry for 10min. Add a splash of water if they start to stick to the pan.
2. Step 2
  Stir in the garlic, harissa and cinnamon and cook for 1min. Add a splash of water and use a wooden spoon to help scrape any goodness from the bottom of the pan, then stir it in. Pour in the tomatoes and return the lamb to the pan. Stir in the apricots and season. Cover and simmer for 1hr or until the lamb is tender. Season to taste.
3. Step 3
  Meanwhile, put the couscous in a bowl and add boiling water according to the packet instructions. Cover with clingfilm and leave for 10min. When ready, fluff up the grains with a fork, then stir in the parsley. Season. Serve the lamb topped with spoonfuls of couscous.
  
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Per Serving:

Calories: 316
Total carbs: 23 g
Sugars: 11 g
Total fat: 17 g
Saturated fat: 7 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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