Moroccan Lamb Stew

An amazing autumn stew inspired by the warmth and depth of Moroccan flavours! 
Moroccan Lamb Stew preparation time
Prep: 10 minutes
Moroccan Lamb Stew cook time
Cook: 1 hour
Moroccan Lamb Stew preparation time Serves: 6
Moroccan Lamb Stew preparation time Oven Temp: 140 degrees


  • Pre heat an oven to 140oC / (Fan 120oC)/Gas mark 2
  • Heat olive oil in a large heavy-based saucepan over medium-high heat and seal the lamb pieces for 3 - 4 minutes until brown. Remove to a plate, cover  with tin foil and keep warm.
  • Add onion, garlic, Moroccurn tan seasoning, cumin, ginger, cinnamon to the saucepan and cook for 1 - 2 minutes, then stir in lamb stock, passata and honey. 
  • Return the lamb to the pan and reduce to a medium-low heat, partially cover and cook for 45 minutes.
  • Add the butternut squash and continue to cook for 10 - 15 minutes until tender. Stir in spinach leaves, chick peas and cook for 1 - 2 minutes
  • Warm the flatbread for a few minutes in an hot oven.
  • Ladle the stew into warm bowls and drizzle with a little yoghurt. Serve with warm flat breads.


  • 600 g Northern Ireland Farm Quality Assured lamb shoulder pieces
  • 1 tbsp Olive oil
  • 1 Large red onion sliced
  • 2 Garlic cloves chopped
  • 1 tbsp Moroccan seasoning
  • 1 tsp Ground cumin
  • 1 tsp Ground ginger
  • 1/2 tsp Ground cinnamon
  • 200 ml Lamb stock
  • 400 ml passata
  • 1/2 tbsp Honey
  • 1 Butternut squash peeled
  • 1 Red onion sliced
  • 120 g Baby spinach leaves
  • 400 g Tin chick peas drained

To serve:

  • 2 Large flat breads cut in half
  • 2 tbsp Greek natural yogurt