Moroccan lamb stew

Slow cooked in an Instant Pot until the lamb melts in your mouth, this nourishing bowl of goodness borrows the flavours of a Moroccan tagine and is layered with vibrant vegetables, fragrant spices and that bag of fruit and nuts leftover from Christmas.

A shared love affair revealed itself recently: One of my best friends can’t live without their slow cooker. It’s probably the one kitchen accessory I rely on the most during weekdays.

It’s such a massive time and energy saver, plus it’s by far the best cooking method to break down cheaper cuts of meat like lamb neck.

Here, I’ve used it in a non-traditional sense to cook this Moroccan-inspired stew, which is packed full of vibrant veggies, nuts, dried fruit and a whole manner of herbs and spices.

The ingredients list is longer than most, but it pays you back in the most delicious way possible.  

Everything You Need To Know To Make My Moroccan Lamb Stew

• Chef Catling’s recipe notes
• Serving suggestions
• Recipe: Moroccan lamb stew
• Frequently asked questions

Tips & Notes To Know

• Choose the right cut of lamb: I used neck but tough, cheaper cuts like shoulder or shanks work best as they break down beautifully over time.
• Balance sweet with savoury: Tagines and stews from Africa and the Middle East traditionally combine dried fruits (like apricots, dates or raisins) with spices. Don’t skip this sweet element, it’s part of the magic.
• Don’t throw away chickpea water: The liquid, known as aquafaba, mimics egg whites in recipes when whipped or emulsified. Three tablespoons equates to 1 egg, so use as a vegan alternative in cakes, cookies or batters. It will keep for up to 5 days in the fridge.
• Thickening tactics: If the sauce looks too watery, remove the lid and cook on high for the last 30 minutes to let the steam escape and reduce the sauce. Alternatively, mix cornflour with cold water to create a slurry and pour the contents into the pot, bit and bit, until it reaches your desired consistency.
• Season at the end: Slow cooking can dull the flavour, so wait until the end to adjust the seasoning.

Moroccan lamb stew

Serves: 4 Prep time: 15 mins Cook time: 7 hours 7 hours

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Ingredients

1 tbsp olive oil
350g lamb neck, trimmed and cut into 3cm pieces
1 red onion, finely chopped
2 carrots, peeled and chopped
1/4 tsp ground turmeric
1 tsp ground ginger
1/2 tbsp ground cumin
1/2 tbsp smoked paprika
1/2 tsp cayenne chilli powder
1 green pepper, deseeded and cut into chunks
1 x 400g tin chopped tomatoes
1/2 tbsp tomato purée
250ml lamb stock
50g dried apricots, chopped
50g dried prunes, chopped
2 garlic cloves, crushed
1 cinnamon stick
1 tbsp runny honey
Pinch of saffron, mixed with warm water
1 x 400g tin chickpeas, drained
1 aubergine, cut into bite-size chunks

To serve
2 tbsp flaked almonds, toasted
1 tbsp fresh coriander, finely chopped
1 tbsp fresh flat-leaf parsley, finely chopped

Instructions

Step 1
Heat the olive oil in a pan over a medium heat, then brown the lamb on all sides and transfer to your slow cooker or Instant Pot.

Step 2
In the residual oil, add the onions and carrots to the pan and sauté for 4-5 minutes until starting to colour, then add to the lamb.

Step 3
Add all of the dried spices, green pepper, chopped tomatoes, tomato purée, lamb stock, apricots, prunes, garlic, cinnamon stick, honey and saffron to the slow cooker, then stir well.

Step 4
Cook the lamb stew on high for 6 hours, then stir in the chickpeas and aubergine. Cook for 1 hour more, then transfer to a serving dish and stir through the flaked almonds. Sprinkle with the fresh coriander and parsley before serving. 

Serving Suggestions

• Couscous, bulgur wheat or quinoa.
• Khobz (a Moroccan bread) or a warm pitta to scoop up the tagine.
• A side salad of lettuce, beetroot and pickled vegetables.
• Hummus, olives and baba ghanoush as part of a mezze platter.

Frequently Asked Questions

What Is Saffron?

Sometimes referred to as red gold, saffron is the world’s most expensive spice per gram. It is harvested from the crocus flower, which blooms for just a short period each year and produces only three red stigmas.

These are then hand-picked, dried, and sold as saffron, hence the price tag. A little goes a long way, so use sparingly (about 5-10 threads of saffron) to add an earthy, floral flavour.

How Do You Use Saffron In A Dish?

Soak the saffron threads in a small amount of warm water or stock for about 10-15 minutes. This helps to release the distinct golden colour and floral flavour, making it more potent. Add a little at a time if you are unsure, as too much will overpower the dish.