Moroccan Lamb Stew

By: HeatherFeather
Jan 23, 2008

This is a wonderful stew and makes a lot. I saw this prepared on the UK tv show "Come Dine with Me," where a version of this stew was made by Nathalie, the week's winner. The online version of the recipe was a bit different from how she prepared it on tv, so I followed what I saw her do, rather than what was online, and the results were amazing. No wonder the guests voted for her to win and went back for second helpings.... we really loved this. She served this with some seasoned couscous (Sammy's Couscous - Sundried Tomato and Mediterranean Herb), ignoring the package instructions and dumping the whole box into a bowl, covering with 1 pint of boiling water, stirring, let sit a few minutes, stirring again, then sauteeing in some butter in a skillet before serving. She also served some fresh veggies (mix of sliced mushrooms, peppers, Savoy cabbage) on the side, which she sauteed first in a little olive oil, and then seasoned with a shake of chili flakes and a can of ratatouille sauce, and let stew for 20 minutes or so. I did make the veggies, although I think the stew is hearty enough to make that part very much optional. The cut of lamb she used was neck fillet, which comes out very tender in slow cooking... if you can't get that cut, use shoulder meat, but not leg or it will get stringy. She used packets of ASDA brand Reason to Season Moroccan Lamb, I used real Ras al Hanout, which I added very liberally. I gave a measurement as a guess, but I didn't measure the seasoning accurately. My Ras al Hanout did not contain any salt, so I did need to add some salt as well, I think the packets she used came pre-salted however. I used salt only after browning the meat, and then again after the stew was ready.