Moroccan Lamb
Prep time
Cook time
Total time
Tender slow cooked lamb in Moroccan spices (Rose Harrisa and Ras El Hanout) with sweet flavours added from Dates and Apricots.
Recipe type: Main Course
Serves: 2
  • Chunky lamb pieces (approx 600g)
  • 2 Medium Onions, sliced
  • 1 tsp pureed garlic
  • ½ tsp Ras El Hanout
  • 1 tsp Rose Harissa
  • 1 tsp Paprika
  • ½ tsp cumin (ground)
  • ¼ tsp turmeric
  • 2 tsp dates, roughly chopped
  • 1 tsp Apricot Jam
  • zest of 1 lemon
  • 1 cup Marsala (or Port)
  • 2 Cups of beef stock (can also use chicken)
  • Olive Oil
  1. Chop the lamb into thick chunks (as we will be cooking for a while it needs to remain largish to stay together.
  2. Season the lamb with rock salt, black bepper and about ¾ of the Ras El Hanout Poweder
  3. Heat your pot till hot. Add a little olive oil and brown the meat on a high heat for around 5 minutes.
  4. Once browned remove and set aside. The pan should have nice colouring from the lamb and spices. Brown the lamb
  5. Turn the heat down allowing the pot to cool a little.
  6. Add the onions and fry for about 5 minutes (add more oil if needed)
  7. Add the garlic and fry for a further 1 minute. Fry the onions
  8. Add the rest of the ras el hanout, rose harissa, paprika, cumin and turmeric and fry for 2-3 minutes. Fry the spices
  9. Deglaze the pot with the Marsala and allow the alcohol to cook off for 2 minutes. Deglaze the pot with Marsala
  10. Add the lamb and the lemon zest, apricot jam and dates. Add the lamb, dates and apricot and stew
  11. Pour over the stock until it just covers the lamb.
  12. Add more water to cover the lamb if required.
  13. Put the lid on and stick in an oven for 2-4 hours depending on the quantity making sure to turn and check the lamb every 30 minutes. When done the lamb should be tender and melt in the mouth
Oven Casserole Dishes work best for this and make sure it is one that can be used on the hob too.
Recipe by at