Lamb Ras El Hanout

Embark on a tantalising journey with this Lamb Ras El Hanout recipe. Marinate succulent lamb in a blend of aromatic spices, then sizzle to caramelised perfection. Let the exotic aroma fill your kitchen as you serve it with fluffy couscous or saffron rice. With each bite, you'll be transported to the vibrant streets of North Africa.

Serves 6

Prep time 20mins

Cooking time 1 hr 15 mins

INGREDIENTS

1 Tbsp Ghee or coconut oil

500g Boneless leg of lamb, cubed

1 Medium Sweet Potato, cubed

3 Carrots, chopped small

! Onion, chopped

2 cloves garlic, crushed

3 cm ginger, peeled & grated

2 Tbsp Ras El Hanout

2 Tsp Harissa
1x400g tin chopped tomatoes

1 x 400g chickpeas, drained

500ml vegetable stock

200g chopped dried apricots

50g Flaked Almonds

1 Bunch of Fresh Coriander, chopped

100g Greek Style Natural Yogurt

METHOD:

  1. Melt Ghee or Coconut oil in large casserole

  2. Sauté chopped onion,, sweet potato & carrots for 5 minutes

  3. Add garlic & ginger, continue to sauté for 5 minutes, remove all with slotted spoon

  4. Add lamb to pan, & brown for 10 minutes

  5. Return veg & garlic. to the pan

  6. Add Ras el Hanout,, stir through ingredients to release flavours

  7. Stir in Harissa

  8. Add chickpeas, stir through to combine

  9. Add tomatoes, stir through to combine

  10. Add stock

  11. Stir through apricots

  12. Season to taste

  13. Bring to a gentle simmer & cook on the lowest heat for 30 minutes, stirring regularly

  14. Add flaked almonds, stir through, & continue to cook for another 10 minutes

  15. Add chopped coriander & serve

  16. Serve with a dollop of yoghurt on the side

My tip: Cook ahead!

Up to stage 13, then switch off the heat. Leave to cool & flavours to develop.

TO SERVE:

Add flaked almonds & reheat very gently until simmering. Stir in chopped coriander. Serve with rice, flatbreads/rotis.