Spicy Morroccan Lamb Casserole Recipe

Name: Spicy Morroccan Lamb Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 350 g lamb neck fillets, trimmed of unnecessary fat and diced into inch cubes; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/2 teaspoon cayenne; 1/2 teaspoon smoked paprika (Pimenton de la Vera); 1/2 teaspoon chili flakes; 1 large red onion, thickly sliced; 1 large carrot, peeled and cut into inch cubes; 2 fat, garlic cloves squished; 500 ml chicken stock; 240 g chopped tomatoes; 1 tablespoon tomato puree; 240 g chickpeas, washed and drained; lemon juice; couscous, to serve with the stew; fresh coriander, chopped

Servings: persons

2 tablespoons oil
350 g lamb neck fillets, trimmed of unnecessary fat and diced into inch cubes
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne
1/2 teaspoon smoked paprika (Pimenton de la Vera)
1/2 teaspoon chili flakes
1 large red onion, thickly sliced
1 large carrot, peeled and cut into inch cubes
2 fat, garlic cloves squished
500 ml chicken stock
240 g chopped tomatoes
1 tablespoon tomato puree
240 g chickpeas, washed and drained
lemon juice
couscous, to serve with the stew
fresh coriander, chopped

1
1.In a large pan, heat the oil until hot. Add the trimmed and cubed lamb, and fry until browned all over.
2
2.Add in the spices (Cumin, Coriander, Ginger, Cinnamon, Cayenne, Smoked Paprika and Chili Flakes) and stir the lamb so that the pieces are fully coated. Continue to fry for 2 minutes.
3
3.Add in the squished garlic cloves, onions and carrots, turn the heat down and cook for 5 minutes or so, stirring occasionally.
4
4.Add in the chicken stock, tomato puree and the tin of chopped tomatoes, stir and turn the heat down low.
5
5.Cook for at least 2 hours, stirring occasionally and adding more stock or water if the stew becomes too dry.
6
6.About 20 minutes before you want to serve, add in a can of drained chickpeas.
7
7.Season with salt and pepper and a squeeze of lemon juice.
8
8.Scatter with chopped fresh coriander and serve with a mound of fluffy couscous.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons oil, 350 g lamb neck fillets, trimmed of unnecessary fat and diced into inch cubes, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and more.

Yes, Spicy Morroccan Lamb Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Morroccan Lamb Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions