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Moroccan Lamb Stew

Submitted by Gravy Queen 1 10 October 2009

This is a lovely warming dish, great served with either cous cous or rice.



2 packs of diced lamb and a pack of lamb neck fillets (depending how much lamb you like!) 1 pack fresh coriander 1 onion, diced 1 clove garlic, crushed 1 400g tinned chickpeas 2 heaped teaspoons of harissa (or less or more, according t


Fry the onions and garlic gently in some oil. Add the meat to brown and then add the rest of the ingredients. Put in the oven for at least 3 hours, until the meat is very soft. Add chopped fresh coriander at the end. Thicken with a little cornflour.

Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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