| Prep time | Cook time | Servings |
| 10 mins | 30 mins | 4 |
Ingredients
|
This flavour-packed Moroccan lamb stew is simple to prepare on the stovetop and full of warming spices, sweet apricots, and tender lamb. Serve with couscous, rice, or warm flatbread for a comforting and satisfying meal.
Method:
Heat the oil in a large casserole dish with a lid. Sauté the onions for about 5 minutes until softened.
Stir in the garlic, ginger, and spices, cooking briefly until fragrant.
Add the lamb and cook for another 5 minutes, stirring to coat it well with the aromatics.
Mix in the lemon juice, tomato paste, apricots, and honey. Stir to combine.
Pour in the chopped tomatoes, chickpeas, and 500ml (2 cups) of stock – this is double the amount used in the pressure cooker version.
Bring everything to a boil, then reduce to a low simmer. Cover and cook for 1 to 1 hour 15 minutes, or until the lamb is tender and the stew has thickened.
Remove the cinnamon stick, taste, and adjust seasoning if needed. Garnish with fresh coriander and chopped pistachios. Serve with couscous or rice.
