Morrocan Lamb Stew – Clodagh McKenna

Morrocan Lamb Stew with Apricots and Cous Cous By leading chef Clodagh McKenna


  • 2Ibs lamb pieces
  • 4 sweet potatoes, peeled and diced
  • 1 onion, peeled and diced
  • 2 cloves, crushed
  • 1 tablespoon ground cumin
  • 1 tsp cinnamon
  • 2 inch piece of fresh ginger, finely chopped
  • 1 tin of tomatoes
  • 70g dried apricots, chopped
  • 1 bunch of fresh coriander
  • 1 tablespoon of flaked almonds
  • salt and pepper
  • olive oil

For the Cous Cous

  • 200g couscous
  • 40g raisins
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 350ml hot chicken stock
  • 100g good quality canned chickpeas, rinsed and drained
  • 3 tbsps extra virgin olive oil
  • 2 tbsps lemon juice
  • 1/2 red onion, finely diced
  • 2 tbsps chopped flat-leaf parsley
  • sea salt and freshly ground black pepper


  1. Heat a heavy bottomed saucepan on a medium heat. Add a tablespoon of olive oil, then add the ground cumin and cinnamon.
  2. Then add the onions, sweet potatoes, garlic and ginger, cover and leave to simmer for 5 mins.
  3. Now add the lamb pieces and brown. Add the tomatoes, apricots, and season with salt and pepper.
  4. Cover and leave to simmer for 2 hours.
  5. Bed your plate with the morrocan cous cous (see below recipe) then add the spicy lamb stew on top with lots of fresh coriander sprinkled on top – serve hot!

Morrocan Cous Cous

  1. Place the couscous in a large bowl with the raisins, spices and season with salt and pepper – mix well.  Pour the hot chicken stock over the couscous and cover immediately with a large plate to seal in the steam and let sit for 10 minutes.
  2. Fluff the couscous with a fork to separate the grains and stir in the lemon juice, olive oil, red onion and fresh flat parsley.
3.20 avg. rating (64% score) - 5 votes

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