Spiced lamb and date stew recipe
This hearty lamb one-pot is bursting with Moroccan-inspired flavours, from sweet, sticky dates to punchy ras el hanout and zingy fresh herbs. This is perfect weekend comfort food or an easy dish for entertaining.
See method- Serves 4
- Takes 2 hrs 30 mins
- 604 calories / serving
- Freezable
Ingredients
- 1 tbsp olive oil
- 500g diced lamb shoulder or neck fillets, cut into 3cm chunks
- 1 red onion, finely sliced
- 1 celery stick, finely sliced
- 2 garlic cloves, finely sliced
- 1 tbsp ras el hanout
- 10 dates, pitted and roughly chopped
- 1 cinnamon stick
- 400g tin plum tomatoes
- 1½ chicken stock cubes, made up to 650ml
- 200g dried couscous
- 4 fresh mint sprigs, leaves picked and finely chopped
- 8g fresh coriander, finely chopped
- 2 lemons, 1 juiced, 1 cut into wedges
- 4 tbsp Greek yogurt
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 2535kJ 604.0kcal
- Fat
- 22g
- Saturates
- 9g
- Salt
- 2.0g
- Sugars
- 24g
of the Reference intake
Carbohydrate 65.5gProtein 32.0gFibre 7.4g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a large, lidded flameproof casserole dish over a medium heat. Brown the lamb all over for 8 mins, turning occasionally, then transfer to a plate with a slotted spoon, leaving any fat in the dish.
- Add the onion and celery to the pan and fry for 10 mins, stirring regularly, until lightly golden. Add the garlic, ras el hanout, dates and cinnamon stick, and cook for 2 more mins. Tip the lamb back into the dish along with any resting juices and the plum tomatoes, breaking them up with the back of a wooden spoon. Pour in the stock and bring to the boil. Cover, then transfer to the oven for 2 hrs, stirring halfway through, or until thickened and the meat is tender.
- Cook the couscous to pack instructions. Fluff up with a fork, season to taste and stir through the herbs and lemon juice.
- Remove the cinnamon stick and discard. Divide the stew between bowls; serve with the couscous, a dollop of yogurt and a lemon wedge
- See more Stews, pies and one-pot recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
