Moroccan Lamb Stew Recipe

Moroccan Lamb Stew Recipe

Eating healthy, tasty food is the ideal way to avoid bad eating habits so cooking nutritious meals together as a family can set you all on the right track.

Research has proven that children who eat what their parents eat rather than ‘kids meals’ are more likely to eat healthier. have put together this delicious Moroccan lamb stew recipe that you can make as a family, enjoy!

Moroccan Lamb Stew

Cooking time: 45 mins


250g Lamb Mince

100g Cous Cous

⅓ Cup Red Onion, Finely Diced

⅓ Cup Carrot, Finely Diced

⅓ Cup Celery, Finely Diced

Half Cup Swede Roughly Chopped

Half Cup Parsnip Roughly Chopped

1 Tin Tomatoes

3 Dry Apricots

½ Chicken Stock Pot

⅓ Cup Fresh Coriander

1 Clove of Garlic

1 Spring Onion

¼ Tsp All Spice

¼ Tsp Cumin

¼ Tsp Turmeric

⅛ Tsp Ginger


Chop the carrot, celery, garlic and onion as finely as possible. Tip: Whizz in a food processor if you have one. Peel and roughly chop (2cm cubes) the parsnip and the swede. Finely chop the spring onion and roughly chop the apricots.

Heat a tbsp of oil in a non-stick pan on medium/low heat. Cook the finely diced carrot, celery, garlic and onion for about 8 minutes. Tip: You want to cook the mixture until it is soft and be sure not to let it brown off.

Now add the swede and parsnip. Sprinkle on a ¼ tsp of salt with the turmeric and ginger. Add the chopped apricots, put a lid on a stew for 5 minutes more. When the veg has softened add the tomatoes, half the stock and a cup of water.

For the meatballs, thoroughly mix the spring onions into the lamb. Mix in ½ teaspoon of salt, the all spice and the cumin. If your stew is drying out a little, turn the heat to low and add a dash of water.

Take a tsp of the lamb mixture at a time and roll it into a little ball. Tip: Keep a cup of water to clean your fingers while you make the meatballs also you want to keep the meatballs small, so give your helpers a guide for the first one.

Heat 2 tbsps of oil in a non-stick frying pan on medium/high heat. Cook the meatballs for a couple of minutes on each side until they are just browned off. When the meatballs are cooked drain the oil and rest them on kitchen towel if you have some.

Boil 150ml of water with a quarter teaspoon of salt. Add in your cous cous and cover the pot tightly. Take the pot off the heat and leave to rest for 5 minutes. Tip: Be exact with the amount of water to prevent soggy cous cous!

Roughly chop the coriander. Fluff up your cous cous with a fork. Stir the meatballs gently into the stew. Serve the stew on top of the cous cous with a sprinkle of coriander.

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