Moroccan lamb stew with giant couscous
This slow cooked Moroccan inspired lamb stew uses ras-el-hanout and preserved lemon to add depth and sharpness to the rich lamb neck.
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Ingredients
- 1 tbsp olive oil
- 600g Welsh lamb neck, cut into 2cm pieces
- 1 onion, thinly sliced
- 2 celery sticks, finely chopped
- 2 garlic cloves, thinly sliced
- 2½ tsp ras el hanout spice blend
- 1 preserved lemon, cut in half
- 500ml lamb stock
- 200g giant couscous
- 400g tin chickpeas, drained
- Handful coriander leaves
- 50g blanched almonds, toasted
- You’ll also need…
- Large casserole with a lid
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