Marrakech lamb

Prep: 30 mins
Cook: 60 mins
Marrakech lamb
Beautifully spiced lamb full of flavour and simple to make. 

1½ tbsp cumin seeds

1 tbsp olive oil

3 onions, halved and thinly sliced

1.2kg (3 x 400g) stewing lamb

2 tbsp finely chopped ginger

4 garlic cloves, finely chopped

2 x 400g tins chopped tomatoes

1 tbsp paprika

1 tbsp ground cinnamon

1½ tbsp ground coriander

3 tbsp harissa

3 red peppers, deseeded and cut into large chunks

2 x 400g tins chickpeas, drained

40g coriander, most chopped, a few leaves left whole to serve

1ltr beef or lamb stock, made with 2 cubes

Basmati rice to serve

Heat a large non-stick wok or pan, tip in the cumin seeds and toast for a few seconds.

Remove from the heat and tip into a bowl.

Add the oil to the pan and fry the onions for 5 minutes until they take on colour.

Add the lamb, ginger, garlic and cook browning the lamb in batches and transferring to a large cooking pot as you go.

Drain any cooking liquid or fat from the pan.

Stir in the tomatoes, toasted cumin, remaining spices and the harissa.

Add the peppers, chickpeas, three-quarters of the chopped coriander and the stock into the cooking pot.

Cover and cook on a simmer for 40 minutes stirring occasionally, until the sauce is slightly thickened.

Remove from the heat.

Cool, then stir in the remaining chopped coriander and serve with basmati rice.


Preparation Time
30 minutes

Cooking Time
60 minutes

Main ingredients
Beans, Vegetables, Rice, Oil, Chilli, Spice, Stock/Broth, Herbs, Ginger

Recipe Type
Entertaining, Batch Cooking


Level of Difficulty


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