Spring is here in all it's beautiful glory. Daffodils shine brightly, even when the sun doesn't, birds happily chirp as they build new nests and we finally have longer daylight hours! The weather can still be unpredictable and this delicious Morrocan Lamb Stew is perfect for chillier days.
This dish is a delicious way to use up leftover Roast Lamb. In fact it's worth cooking a larger joint for Sunday dinner, just so you can make this! I used lamb leftover from the Slow Roasted Lamb Shoulder.
Recipe: Morrocan Lamb Stew feeds 6
Approx 650g/1.5lbs Leftover Organic Roast Lamb - skin and bone removed and cut into 5cm chunks plus all the little pieces that come with leftovers
2tbsp Olive Oil
1 Large Onion - finely diced
3 Carrots - cut into 1cm pieces
2 Celery Sticks - cut into 1cm pieces
2tsp Harrisa Paste
6 Dates - stones removed and finely chopped
1 Beef or Lamb stock cube - alternatively if you have the roasting juices from cooking the lamb, skim off the fat and use those
Salt and Pepper to season
2tsp Corn Flour