Moroccan Spiced Lamb Stew Recipe | Woman and Home Magazine

Ingredients

• 1kg lamb neck fillet, cut into chunks
• a little oil, for browning and frying
• 3 large onions, sliced
• 4 garlic cloves, finely chopped
• 1tbsp ground coriander
• 1tsp ground cumin
• 70g tomato paste
• 1 litre lamb stock
• 180g dates, pitted
• 75g dried apple
• 120g dried apricots
• 250g carrots
• juice of 2 lemons
• 660g chickpeas
• 2tsp za’atar blend (available at Woolworths)
• To serve:
• 3tbsp chopped fresh coriander
• 3 preserved lemons, pulp scooped out, then the peel finely sliced