Name: Moroccan lamb and squash stew
Prep time: 10 min
Cook time: 70 min
Total time: 1 h 20 min
Ingredients: 450g lamb, diced; 1 onion; 2 cloves of garlic; 2 carrots; 1 tsp ground cumin; 1 tsp ground coriander; 1 tbsp tomato puree; 1 tbsp harissa paste; 1 star anise; 1 cinnamon stick; 1 tin plum tomatoes; 1 red pepper; Salt and pepper; Mint leaves & lemon juice to serve

Moroccan lamb and squash stew

12 Oct 2019

by Dinna

Prep Time

10 minutes

Cook Time

70 minutes

Total Time

1 hour, 20 minutes

Background

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 this Moroccan green salad>>

Ingredients

450g lamb, diced
1 onion
2 cloves of garlic
2 carrots
1 tsp ground cumin
1 tsp ground coriander
1 tbsp tomato puree
1 tbsp harissa paste
1 star anise
1 cinnamon stick
1 tin plum tomatoes
1 red pepper
Salt and pepper
Mint leaves & lemon juice to serve

Instructions

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.