Fragrant Lamb Stew
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
- 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.
- Stir in the spice blend and cook for a minute more.
- Add the lentils and stock, bring to a simmer then cover and cook gently for 1 hour until the lamb is tender.
- 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.