Easy to make Moroccan Lamb

Heat the oil in a suitably sized casserole dish until hot.

Brown the lamb in batches until caramelized, then remove and reserve.

Add onions and garlic to the pan, mixing well to incorporate the tasty bits from the bottom.

Add sweet potato and mix thoroughly.

Add ras el hanout spice mix, salt, pepper, and harissa paste, mixing in thoroughly.

If ras el hanout is unavailable, substitute with 2 teaspoons of curry powder and 1 teaspoon of garam masala.

Add the lamb back to the pot.

Add tomatoes and apricots, followed by a splash of water.

Cover with a lid and place in the oven at 150 degrees for three hours.

Remove from the oven and serve.

Equipment Needed

Dietary

Allergens