Moroccan Lamb Stew


Serves 3-4

  • 450g lamb neck fillet, diced
  • 3 gloves garlic, finely sliced
  • 1 shallot, finely sliced
  • 1 red onion, finely chopped
  • can chopped plum tomatoes
  • can chickpeas
  • 1 butternut squash, peeled & diced
  • 8 peppercorns
  • about 10 fresh thyme sprigs
  • 1 tbsp harissa paste
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tbsp olive oil plus more for frying
  • 1/3 bottle red wine
  • 2 handfuls fresh spinach

This is an easy but extremely tasty dish - mildly spiced and great for winter. Serve with some flatbread or pitta.

  1. Mix the olive oil, oregano, cumin, coriander & garlic in a bowl. Add the lamb and cover it well. Marinate for 2 hours.

  2. Fry the onion & shallot with the peppercorns in a large heavy pan, on a medium heat until tender and translucent (about 5 mins).

  3. Add the lamb and brown all over, stirring to ensure the garlic doesn't burn (add a little more oil if necessary).

  4. Raise the heat, add the red wine and deglaze the pan. Leave for about 2 minutes to reduce and for the alcohol to evaporate.

  5. Add the chickpeas and tomatoes.

  6. Simmer for 30 minutes.

  7. Add butternut squash and simmer for a further 20 minutes.

  8. Just before serving, add the spinach and stir until wilted.

  9. Serve immediately in bowls, discarding any thyme stalks, and enjoy.