Moroccan Lamb Stew

Meat and stews don’t tend to appeal to me, I’m much more of a goats cheese salad kind of girl, or a sweet red pepper risotto when I’m in need of comfort food for dinner. For some reason the arrival of Autumn put me in the mood for a meaty stew.  So I put together this fragrant Moroccan style stew.

It needs plenty of time to simmer away, but otherwise it’s pretty simple to knock together.  Here’s what you need:


butter and olive oil for frying

2 medium white onion, chopped,

2 cloves garlic, sliced

500g organic diced stewing lamb

1 teaspoon paprika

2 teaspoons ground cumin

400g tinned chick peas, drained and rinsed

400g tinned chopped tomatoes

2 tablespoons tomato puree

500ml beef stock

chopped green beans

50g dried lentils


1. In a large  sauce pan heat the butter and olive oil, then add the onion and garlic, cover the pan and lightly fry for 10 mins, stirring occasionally.

2. Add the paprika and cumin and fry for 1 min until fragrant.

3. Add the lamb, chopped tomatoes, tomato puree and beef stock.

4. Cover and bring to the biol, then turn down to a gentle simmer.  Leave for 1 hour.

5. Add the green beans, chick peas and lentils.  Leave for another hour.

6.   Serve with rustic buttered bread and a glass of your favourite red wine.

This works wonderfully as a vegetarian dish too.  Simply leave out the lamb, in favour of some diced butternut squash, use veggie stock instead of beef, up the lentils.

Now time to find my slouchy jumper and slippers and I’m all set for a cosy night in.


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