Lamb and Date Stew
Lamb and Date Stew



  • 1 tbsp olive oil
  • 500g lamb chunks
  • 1 sliced red onion
  • 1 celery stalk, chopped
  • 2 sliced garlic cloves
  • 1 tbsp ras el hanout
  • 10 chopped dates
  • 1 cinnamon stick
  • 400g tin of chopped tomatoes with herbs
  • 650ml chicken stock
  • Couscous, to serve
  • Preheat the oven to 180C. Heat the oil in a lidded casserole and brown the lamb pieces all over for about 8 mins, then transfer to a plate and set aside. Add the onion and celery to the casserole, fry for 10 mins, then stir in the ras el hanout, dates and cinnamon and cook for 3 mins more.
  • Return the meat to the dish along with the resting juices, tomatoes and stock. Bring to a simmer, then cover and cook in the oven for 2 hours, stirring halfway through the cooking time. Serve with couscous and chopped herbs, or with plenty of crusty bread for dunking.
2 hrs 30 mins
4 serving

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