Maroccoan lamb stew


The meat

  • 19 oz diced lamb meat
  • 1/2 onion
  • 2 cloves garlic
  • 1 tsp harrisapaste or spice
  • 3 msk ras el hanut
  • ½ Acorn squash
  • 1 1/2 tsp salt
  • 1 1/2 cup chicken stock
  • 1/2 Cinnamon stick
  • 1 bay leaf
  • 1 tbs tomato paste
  • 1/2 can canned tomatoes
  • Rind of 1/4 orange
  • 8 dried apricots
  • 2 tbs skinned almonds
  • chopped mint

Cous cous

  • 1 cup Couscous
  • 1 cup water
  • 1/2tsp salt

    Fry the lamb meat in a pot with harrisa, ras el hanout and salt. Cut the onion and garlic into small pieces, the squash into bite size pieces and add to the pot. fry together for 5 minutes then add the tomato paste, bay leaf, cinnamon stick and orange peel. Mix well. Add the chicken stock and canned tomatoes and let stew on medium heat for 40 minutes. After half an hour add the cous cous to a pot with water and salt. Boil for 15 minutes on high heat, lower it and boil for 5 more. Take the pot off the stove and let it rest for 5 minutes. After the stew has boiled for 40 minutes add the skinned almonds and apricots and boil for 10 minutes. Remove the bay leaf and cinnamon stick and scatter the mint on top of the stew before serving.