Lamb and mushroom stew with preserved lemon, olives and spiced almond crunch
This hearty, slow-cooked lamb stew combines the earthy flavours of mushrooms with fragrant preserved lemons and green olives. Gently cooked for hours, the lamb is fork-tender and pairs perfectly with the spiced almond garnish. Serve alongside fresh flatbreads or couscous to mop it all up.
Ingredients
Metric
Imperial
Lamb and mushroom stew
- 2 tbsp of vegetable oil
- 1kg lamb shoulder, diced into cubes
- 250g of chestnut mushrooms, sliced
- 1 red onion, sliced into half rounds
- 2 garlic cloves, minced
- 7g of ginger, minced
- 1 tbsp of ground cumin
- 1 tbsp of smoked paprika
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 2 tins of chopped tomatoes
- 60g of chopped dried apricots, roughly chopped
- 4 small preserved lemons
- 150g of green olives
- 600ml of brown chicken stock
- 1 tin of chickpeas
- 1 pinch of salt, to taste
- 1 pinch of pepper, to taste
Spiced almond crunch
- 1 tbsp of chilli powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 pinch of salt
- 300g of almonds, roughly chopped, leaving a handful whole
- 30g of quinoa
- 2 tbsp of olive oil
Garnish
- 1/2 bunch of fresh coriander, roughly chopped
- 100g of pomegranate seeds
Method
Begin by preparing the stew. Heat the oil in a large dutch oven over medium heat, then add in the diced lamb and sear in batches
- 2 tbsp of vegetable oil
- 1kg lamb shoulder, diced into cubes
Once the meat has browned, add in the mushrooms and cook until the liquid evaporates
- 250g of chestnut mushrooms, sliced
Turn the heat down slightly, add in the onions, then after a few minutes add in the garlic and ginger. Cook until fragrant then add the ground spices
- 1 red onion, sliced into half rounds
- 2 garlic cloves, minced
- 7g of ginger, minced
- 1 tbsp of ground cumin
- 1 tbsp of smoked paprika
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
Add in the chopped tomatoes, dried apricots, preserved lemons, olives and chicken stock then bring to a simmer. Reduce the heat to low and simmer gently for 3 hours. Stir occasionally to avoid burning the bottom of the pot. If it begins to over-reduce, add a splash more stock or water if preferred
- 2 tins of chopped tomatoes
- 60g of chopped dried apricots, roughly chopped
- 4 small preserved lemons
- 150g of green olives
- 600ml of brown chicken stock
Meanwhile, for the spiced almond crunch combine all of the dried spices in a bowl
- 1 tbsp of chilli powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 pinch of salt
Preheat the oven to 180°C fan
Once everything is coated, roast in the oven for 30 minutes. Check every 10 minutes and toss the mix around to ensure even cooking. Once golden brown, remove from the oven
30 minutes ahead of the finished cooking time for the stew, add in the rinsed chickpeas and stir them through
Once the lamb is tender, season with salt and black pepper to taste. Turn off the heat and sprinkle with the spiced almond crunch, chopped coriander and pomegranate seeds. Serve as a main along with sides such as couscous or flatbreads
- 100g of pomegranate seeds
- 1/2 bunch of fresh coriander, roughly chopped
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