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