Moroccan Lamb with Couscous
An aromatic & fruity Moroccan dish that tastes divine when mixed with fluffy couscous.
- 500 g leg of lamb, cubed
- 2 tbsp plain flour
- salt and pepper
- 2-3 tbsp sunflower oil
- 1 large onion, chopped
- 1 large garlic clove, crushed
- 1 1/4 tsp ground cinnamon
- 1 1/2 tsp mild curry paste
- 600 ml vegetable stock
- 1x400 g tin chopped tomatoes
- 5 tbsp tomatoe puree
- 1 tbsp mango chutney
- 1/2 dessert apple, grated
- 150 g ready-to-eat dried apricots, chopped
- Toss the lamb cubes in the flour seasoned with a little salt and pepper.
- Heat the oil in a medium flameproof casserole and brown the lamb all over (you may need to do this in two or three batches). Remove the lamb from the casserole and set aside.
- Add the onion to the pot and fry for 7–8 minutes until soft. Add the garlic, cinnamon, and curry paste and cook for a further minute, then add any leftover flour and cook for 2 minutes.
- Remove from the heat and stir in the stock, a little at a time, to make a smooth sauce. Return the lamb to the casserole and stir in the tomatoes, tomato purée, mango chutney, and apple. Season to taste.
- Set the pot over a medium heat and bring to a simmer. Cover and cook very gently for 1 hour, stirring occasionally. Add the apricots and continue to cook, uncovered, for a further 30–45 minutes until the lamb is tender.