Moroccan Inspired Lamb with Couscous

This is not the authentic recipe but it is a pretty good imitation. You can use chicken instead of lamb, if you prefer.

Ingredients (Serves 4)

  • 500g diced lamb, all visible fat removed
  • 400g cans diced Italian tomatoes
  • 1/2 bunch coriander, chopped
  • 1 onion, diced finely
  • 2 cloves garlic, diced finely
  • 1 tablespoon ginger, grated
  • 2 cinnamon sticks
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground cardamom
  • 2 teaspoons harissa (or 1 teaspoon chilli powder and 1 teaspoon paprika)
  • 1/2 cup hot water
  • 1 tablespoon olive oil
  • juice of 1 lemon
  • salt and pepper


  1. Heat oil in a heavy -based saucepan. Add onion, ginger, cinnamon, cumin, turmeric and cardamom. Cook for a few minutes until onion is transparent.
  2. Add lamb to the pan, brown on all sides.
  3. Add garlic, harissa (or chilli and paprika) to the pan, stir. Add tomatoes, salt and pepper and ½ cup of hot water. Bring to boil, reduce heat, cover with lid and simmer gently.
  4. Check the lamb after 30 minutes. Don’t rush the cooking process it should be ‘melt in the mouth’ tender. Keep on simmering gently. Cooking process could take about 45 minutes.
  5. When the lamb is almost cooked, add the lemon juice and chopped coriander.
  6. Serve with couscous prepared according to instructions on the packet.