Moroccan Lamb Stew

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Brown the meat chunks in a large skilllet with a small amount of olive oil, adding some minced garlic.
  • Pour the pan contents into a large metal lasagna pan, then place the slivered onions on top, and add the Moroccan seasoning packet (or maybe 2) or a hearty amount of Ras al Hanout (I also added a bit of salt here), the courgettes, mushrooms,the drained chickpeas, pour tomatoes & their juice on top, then squirt ribbons of tomato paste across the top.
  • Give it all a good stir, then cover tightly with foil or pan lid.
  • Bake in a preheated 375 F oven (gas mark 5 , 190 C, 170 C Fan) for 2 hours, no peeking.
  • After 2 hours, remove the lid, stir and taste for seasonings, adding more salt and additional seasoning until it is to your liking.
  • On the show, this was served this with "Sammy's Couscous - Sundried Tomato and Mediterranean Herb", ignoring the package instructions and dumping the whole box into a bowl, covering with 1 pint of boiling water, stirring, let sit a few minutes, stirring again, then sauteeing in some butter in a skillet before serving.
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