Fragrant Lamb Stew

Fragrant Lamb Stew

Serves 4


  • 1 tbsp olive oil

  • 500 g cubed Scotch Lamb shoulder

  • 1 onion, chopped

  • 2 cm piece root ginger, chopped

  • 2 garlic cloves, chopped

  • 2 tsp Ras el Haout

  • 125 g red split lentils

  • 1 litre hot lamb stock

  • 12 ready to eat dried apricots, halved

  • Juice of 1 lemon

  • 100 g pomegranate seeds

  • 2 tbsp coriander leaves

  • Couscous, to serve

Cooking Method

  1. Heat the oil in a large pan and cook the lamb, onion, ginger and garlic over high heat for 5 minutes or so until nicely browned.
  2. Stir in the spice blend and cook for a minute more.
  3. Add the lentils and stock, bring to a simmer then cover and cook gently for 1 hour until the lamb is tender.
  4. Stir in the apricots and cook for a further 15 minutes. Add the lemon juice to taste then ladle into bowls and scatter with the pomegranate and coriander leaves. Serve with couscous.

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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