lamb

moroccan lamb stew

servings
4

method

I made this dish up the other day on a kind of Moroccan vibe, when I was mucking about with ways of marinating and tenderizing a neck filet of lamb, which is a really tasty and cheap cut of meat. I trimmed the meat of all sinews, bashed it flat using a rolling pin, and made 2 incisions down the length of each fillet, but not quite to the end, so it looked almost like a tripod. I then marinated it with lots of spices and herbs and plaited it, to give a contrast between crispy and soft meat which I thought would be interesting. You don’t have to plait the meat but it does increase the surface area, meaning the marinade can get right in there. Needless to say, Jools thought I was mucking around with it too much and being very camp — you decide!

Preheat the oven to 190°C/375°F/gas 5. Pound up your cumin, coriander and fennel seeds with the dried chillies, rosemary, ginger and a pinch of salt and pepper, stirring in a couple of tablespoons of olive oil. Smear half of this marinade over your lamb before you plait it. Rub and massage it in, then put the meat to one side while you mix the rest of the marinade in a bowl with the sweet potatoes, onions and garlic.

Brown your 4 marinaded pieces of meat on both sides in a pan with a little olive oil. Add the sweet potato mixture to the pan and remove the lamb to the empty bowl while you fry your veg for about 4 minutes until the onions are slightly soft. Add your tomatoes, give the pan a shake and place the meat on top. Add 3 wineglasses of water, the cinnamon stick, bay leaves and dried apricots, and braise in the preheated oven (I suggest you do this with the lid off to give it a little colour) for 1 hour 15 minutes. Now pour the boiling water over the couscous and allow it to be absorbed. Then fork the couscous through, season with salt, pepper, a lug of olive oil and a swig of wine vinegar, cover with tinfoil and place in the oven for 5 minutes to steam.

Roughly chop the fresh coriander and stir it through the stew just before serving. Divide between 4 plates with the couscous and spoon over a good dollop of natural yoghurt.

• from Jamie's Kitchen

ingredients

• 1/2 teaspoon cumin seeds
• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 3-4 small dried chillies
• a small bunch of fresh rosemary, leaves picked and finely chopped
• 2 thumb-sized pieces of fresh ginger, peeled
• sea salt and freshly ground black pepper
• extra virgin olive oil
• 4 smallish neck filets of lamb
• 4 sweet potatoes, peeled, cut into 2.5 cm/1 inch dice
• 2 red onions, peeled and roughly chopped
• 4 cloves of garlic, peeled and sliced
• 12 ripe plum tomatoes, each cut into 8 pieces
• 1 stick of cinnamon
• 2 bay leaves
• a handful of dried apricots
• 285ml (½ pint) boiling water
• 350g/12oz couscous
• a little wine vinegar
• 1 large bunch of fresh coriander
• 4 tablespoons natural yoghurt

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1. by Gillian on Sat 05 Nov 2011 @ 09:25

I have cooked this dish many times. If you can't get neck of lamb, it works as well with stewing lamb (and saves time as you don't have to platt it!). I find that using cheaper cuts of meat in the slow cooker gives an excellent result.

2. by smittenkitten on Tue 05 Oct 2010 @ 11:21

Please please Help Me, my other half does not eat sweet patatoes, nor does he eat carrots - please can you advise another alternative to these for this recipe, i'm so excited about attempting this, but when it comes to veg, i'm a bit restricted!!!! Please please please help asap?

3. by JUDY NEWMAN on Tue 05 Oct 2010 @ 11:19

Hiya, I can't wait to try this recipe, but my other half, doesn't eat sweet potatoes nor carrots, could you recommend an alternative to either of these please - not a huge veggie eater my man, could I use normal spuds cut up like the sweet pops??? Please please help - I really want to try this out asap....thanks in advance!

4. by aswani on Sat 13 Mar 2010 @ 20:11

Highly recommended! such a fantastic recipe. I did not have the full ingredients such as apricots and bay leaves, and substituted sweet potatoes with carrots, wine vinegar with malt vinegar yet the recipe still turn up to be a very lovely dish. Thanks!

5. by R on Wed 14 Oct 2009 @ 00:07

Highly recommended! Really great - I couldn't find necks at the supermarket, so used a combo of stewing meat and shoulder. The picture above makes it look dry - but it's not. I was skeptical - surprisingly, the 3 glasses of water are enough to make it soupy in the oven. And not difficult to make, either.

6. by Judi Guy on Thu 20 Aug 2009 @ 15:16

I am a bit worried about it being dry - I like 'wet food' is more water ok or is there another liquid I could add.

7. by Erna on Mon 06 Jul 2009 @ 19:44

the most divine dish I've tasted - straight out of the middle east!

8. by Nik on Mon 18 May 2009 @ 07:59

Tried this today - was amazing! Made minor adjustments (dry roasted the spices for 1-2 minutes). Simple yet delicious!

9. by Clare on Wed 15 Apr 2009 @ 12:52

This looks nice going to make it but does it have any juices or sauce left over or is it quite dry? did you all have it with couscous too?

10. by vcitoria on Sat 21 Mar 2009 @ 19:40

For a twist on this recepie I cooked it in the slow cooker for 7 hours with diced shouder of lamb...................... Absolutely delicious

11. by Kendal on Tue 10 Mar 2009 @ 12:46

Hi,
I made your Spicy chili pork dish on Sunday and it was absolutely beautiful.....I have some lamb in my fridge and my father in law coming for dinner tonight so wish me good luck with this one!!

12. by Bennex1 on Thu 15 Jan 2009 @ 12:48

This is an incredibly delicious dish I tried it last week for the whole family, all the plates were licked clean or they would have been if we would allowed it at the table. The flavors are amazing, I dont understand why this combination of spices isn't more popular. We will certainly be having more of it in our house.
Would be glad to hear about any other recipes with similar flavours.

13. by garahm on Sun 11 Jan 2009 @ 21:09

not for me

14. by Sandra on Mon 29 Dec 2008 @ 12:51

Did a search for smoked salmon and got this recipe for Moroccan Chicken!!!!!!

15. by Sulshy on Wed 26 Nov 2008 @ 00:48

Cooked this tonight with Chicken instead as my guest didn't want lamb. I used thigh meat (organic free roaming of course) and even if I do say so myself its one of the best things I've cooked in long while. It was really easy and impressed, ta Jamie!

16. by Nathan Senior on Wed 19 Nov 2008 @ 02:26

cooked it, tried it, loved it!!

17. by number 1 fan on Fri 07 Nov 2008 @ 18:43

mmm, very nice, I have used chicken on the bone too with a few wedges of lemon in there half way through the cooking.

18. by Nicky Jenkins on Fri 19 Sep 2008 @ 14:48

Bizzarly I am alergic to Lamb - Yeah go on laugh, everyone else does - can I use another meat? Being alergic to it I have never cooked with it so if I can substitue which one would be best?

Fanx

19. by Liz on Mon 14 Jul 2008 @ 15:25

I had to cook an apealing meal for my family for a school project when i came across this...wow it was SO delicious with such surprising flavours!
thank you, Jamie Oliver, I'm sure my teacher will be very impressed :)

20. by cookie on Tue 17 Jun 2008 @ 09:33

just got back from the grocery store with all the ingredients. can't wait to cook tonight!!!!

i already know that it will taste delicious!!!

thx jamie!

21. by eileen on Sat 14 Jun 2008 @ 21:35

today i saw your show on german tv (i really like your "german voice") and now my stew is just in progress....and from the first moment on in the oven it smells damn good :D
i hope it tastes as good as it smells!!

by the way, my face hurts because i touched it right after i cut the chili and the ginger *ouch*

i´ll say goodbye now with a very popular phrase in germany: "what´s your name? Yes I am!" *haha*

ciao ragazzi :)

22. by Sue on Tue 05 Feb 2008 @ 13:04

Made this for a family dinner party the other evening it went down really well & so tasty. Had to be good as even my fussy eaters had seconds 10/10
Thanks Jamie
Sue

23. by Kitty Pierson on Wed 30 Jan 2008 @ 15:36

You are an inspiration, young man. Keep up all your good works. This lamb recipe is a staple in my home. It is delicious and fun to prepare. I first cooked it after watching your "Daddy's Girl" tv episode.

24. by Lisa Morgan on Sat 26 Jan 2008 @ 09:12

Jamie you have succeeded your self once again....this was absolutly georgous, a hearty winter warmer. My kids ate all of it couscous an all..
Thank You
Lisa

25. by Michelle Lemon on Fri 18 Jan 2008 @ 12:35

I made this last night (actually, two nights ago & let sit in the fridge for the day & reheated). It was so so delicious, my husband couldn't stop commenting. I recommend the plaiting - sorry Jools - apart from being fun and arty, it really does get the flavor in there.

26. by heather on Sat 05 Jan 2008 @ 02:04

I just love this recipe and am so happy to have found it again on your website.Cheers Heather.Qld Australia

27. by Treho on Mon 12 Nov 2007 @ 15:49

Love your website
I'm trying to find good recipe for gluten free stuffing any Ideas?
Regards Treho

28. by Pineapple on Tue 09 Oct 2007 @ 15:13

Simply outstanding. My kids aged 3 and 9 just loved it. I am on a mission to teach them about real food - not the bland hot dogs, pizza and ice cream their friends eat at home and with Jamies recipies it is working - still the kids have eater sushi, indian, african etc etc since they started eating real food. Thanks Jamie - you are the best

29. by Mike Jones, Bury on Fri 21 Sep 2007 @ 20:39

This is a superb dish.. and ignore Jules, cos the plaiting definitely helps the flavors and gives more area to crisp up as a contrast! We love it!!!

30. by Kirsten on Tue 04 Sep 2007 @ 09:13

first dish i cooked in the new flat.... went down a treat! thanks heaps!!

31. by jan on Mon 27 Aug 2007 @ 13:42

cooked this dish for my fussy son who gobbled it up and asked for thirds!

32. by Katy on Sat 25 Aug 2007 @ 02:29

Think I love u Jamie. This recipe is simple, totally delicious and my kids clean their plates completely. Too easy, very enjoyable, and best of all CHEAP! You are my dinner-time hero. xx

33. by Dee on Fri 29 Jun 2007 @ 23:50

one word.. fantastic..
even my 2 year old munched through it..
thank you jamie

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