Cadac and Marcus Leach: Moroccan Lamb

Heat olive oil in a paella pan.

Add 2 chopped onions and 4 cloves of garlic, cooking until browned.

Add 1.5 kg diced lamb neck and brown the meat.

Mix in 1 tablespoon each of ras el hanout, cumin, turmeric, and smoked paprika.

Add 200 g halved apricots, 1 tin drained chickpeas, and 2 tins chopped tomatoes.

Pour in 1.5 liters vegetable stock and mix thoroughly.

Cover and simmer on low heat for 45-50 minutes.

Add freshly chopped coriander before serving.

Prepare couscous by adding boiling water, covering, and letting it sit for 5 minutes.

Mix in chopped mint, chopped coriander, chopped apricots, chopped cashew nuts, pomegranate seeds, juice of 1 lemon, and a glug of olive oil into the couscous.

Equipment Needed

Dietary

Allergens