Marcus Leach’s Moroccan Lamb Stew

Using the paella pan, add a glug of olive oil and warm up for a minute or so. Add the chopped onions and garlic and cook gently, until soft and slightly coloured.

Add the lamb to the pan and cook for a few minutes, allowing the outside to sear and brown all over. Then add the dried spices, a few tsp of each. Cook for a few minutes to allow the onions and lamb to take on the flavour.

Next up add in the tomatoes, almonds, drained chickpeas, apricots and stock. Stir well and cook with the lid on, over a low heat, for around 45/50 minutes. Check it a couple of times during cooking, add more stock if required. Turn off the heat and fold through the chopped coriander.

When the stew is almost ready, pour boiling water over the cous cous, cover and leave for 5 minutes.

Remove the cover and allow it to cool slightly.

Add the remaining ingredients and stir well to combine, then all that is left to do is dish up!

Note: Marcus is using the Carri Chef 50 and Paella Pan 50 for this recipe, but it would also work well in the Paella Pan 30/40, Chef Pan 40 and also the Safari Chef Dome Lid (adjust quantities according to pan size).