Moroccan Lamb Recipe
Andy Waters' lamb casserole is truly sublime and can be enjoyed in both warmer and colder months
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Dutch oven
- Skillet
- Stove
- Oven
- Chef's knife
- Cutting board
- Wooden spoon
- Mixing bowl
- Fork
- Plastic wrap
- Microplane
- Measuring spoon
- Plate
Ingredients
- 1 leg of lamb
- 600g of onion, peeled and quartered
- 8 garlic cloves, peeled
- 3 celery sticks, chopped
- 1 leek, chopped
- 6 tbsp of olive oil
- 3 aubergines
- 1/2 tsp ground cinnamon
- 2 tsp harissa
- 3 tbsp of tomato purée
- 1.2kg tinned chopped tomatoes
- 500ml of water
- 1 bunch of coriander, chopped
- 250ml of natural yoghurt
- 250g of couscous
- boiling water, to cover
- 25g of butter
- 2 lemons, zest only
- 1 pinch of salt
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