Moroccan Lamb Stew

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Moroccan Lamb Stew


  • 250-300 g lamb shoulder cut into ¾” cubes
  • 200 g orzo pasta
  • 2 tbsp unsalted butter
  • 1 x 540ml can of chickpeas drained
  • 4 red peppers
  • 3 large red tomatoes medium dice
  • 1 onion medium strips
  • 3 garlic cloves roughly chopped
  • 1 x 130g tube of tomato paste
  • ¼ cup olive oil
  • 1 ½ tbsp toasted caraway seed
  • 1 tbsp sugar
  • 1 ½ tbsp ground cumin
  • 3 tbsp dried mint
  • ¼ cup cilantro
  • ¼ cup lemon juice
  • ½ cup cilantro roughly chopped


  • Heat 1 tbsp of canola oil in a stock pot over medium heat. Sear the cubed lamb shoulder on all sides and place in a bowl.
  • Add the remaining oil to the pot and add the onions. Sauté them until they are lightly caramelized and add the chopped garlic. Continue to cook until everything is golden brown.
  • Add the diced tomatoes, and salt and cook them down for 8-10 minutes until the tomatoes are soft and their juices have come out.
  • While the tomatoes are stewing, cut the peppers and remove the seeds. Chop very roughly and add them to the pot. Continue to cook for 3-4 minutes before adding the tomato paste. Cook the tomato sauce for approximately 5 minutes until the tomato paste is fully cooked out. Add the cumin, caraway seeds, salt and lemon juice and puree using a hand blender. Once pureed, add the seared lamb, chickpeas, dried mint, and water. Cover the pot and cook for 30 minutes until the lamb is tender.
  • While the lamb is cooking, cook the orzo in the additional pot of salted water for 7-10 minutes. Once cooked, drain the pasta, and add 2 tbsp of butter and a pinch of salt mixing it in as it melts.
  • After the lamb has cooked, adjust the seasoning of the sauce with sugar and salt. To plate, top the buttered orzo with the Harira and garnish with the chopped cilantro.

Chef's Tips

Try using Mutti, or Cento tomato paste in tooth paste style packaging for maximum flavor. Can be found at almost all grocery stores where you would normally find tomato-based sauces and pastes.
Do not sear your lamb all at once. Sear in small batches to allow meat to properly brown. Overcrowding your pan will cool down your pan and will cause the meat to poach.
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