Moroccan Lamb Stew with Dulse
Dulse 30g shaker tin - add to basket
Dulse provides savouriness to balance the sweet, spicy and citrus notes in this delicious dish.
Time 15 mins prep, 45 mins cooking
Don't be put off by the long list of ingredients in this flavourful North African stew, also known as harira. It's actually pretty straightforward, and the aroma of spiced onions wafting from the kitchen make it all worthwhile.
- 1 tbsp Dulse
- 900kg diced Scotch lamb shoulder
- 250g green lentils
- 2 large onions
- 2 large celery sticks
- 2 tins chopped tomatoes
- 2 tins chickpeas
- 2 tbsp cornflour
- 1 tbsp tomato puree
- 1 tbsp harissa paste
- 1 tsbp olive oil
- 1/2 tbsp molasses sugar
- Juice of 1/2 lemon
- Handful fresh coriander leaves, roughly chopped
- 1 stock cube dissolved in 300ml water
- 1.5l water
- 1 heaped tsp cinnamon
- 1 heaped tsp paprika
- 1 heaped tsp smoked paprika
- 1 heaped tsp turmeric
- 1 tsp ground cumin
- 1/2 tsp powdered ginger
- Dice the onions and slice the celery.
- Using your hands, combine the cornflour, Dulse and lamb in a mixing bowl to give each piece a thin coating.
- Heat the oil in a large, deep saucepan and once hot add the lamb, approximately 10 pieces at a time. When each batch has browned, remove it and place on a plate lined with kitchen towel.
- After the lamb has been sealed, add the celery and onions to the pan on a high heat. Once the onions have softened and are translucent, bring down to a medium heat.
- Combine all the spices in a bowl, then add in one go to the onion mix and stir through.
- When the onions are thoroughly coated, add the tomatoes, puree, harissa, stock and water. Bring to the boil.
- Add the lentils and simmer for 30 mins until the lentils have softened but retain some bite. Add the chickpeas, lemon and sugar.
- Take off the heat and let the stew rest for 5-10 minutes, then season to taste.
- Top with the fresh coriander and serve with couscous or flatbreads to mop up the delicious sauce.