Moroccan lamb and squash stew
If you’re after a comforting, warming dish for a lazy weekend meal, try this Moroccan lamb and squash stew. It’s super easy to make, it’s yummy and has depths of flavours. Serve it with couscous or flatbread and a crispy salad on the side like thisMoroccan green salad>>
Ingredients
Method
- Thinly slice the onion and roughly chop the garlic. Cut the carrots into big chunks.
- Heat a spoonful of oil in casserole dish. Add the lamb and brown the pieces all over, then transfer them to a plate.
- Add the onion and garlic and gently sauté until soft. Add the spices, harissa paste and tomato puree.
- Coat the onion well, then pour in the tinned tomatoes together with a tin of water. Add the star anise and cinnamon stick.
- Cut the red pepper on half, deseed and discard the green part, then cut the flesh in half. Add the pepper pieces to the stew. Season with salt and pepper.
- Bring to the boil then cover, turn down the heat and gently simmer for about an hour until you get a silky sauce.
- Serve with a drop of lemon juice, garnished with mint leaves.