Moley
Moroccan Lamb Stew with Freekeh
Publication date: April 8, 2025
This deliciously tender Moroccan lamb stew made with pieces of lamb, garlic, chickpeas, apricots, almonds, and a flavorsome array of warm spices is a perfect dish all year round.
by robot: 99 min
1 person
18 ingredients
Nutrition Facts
Calories
942
kcal
Protein
243
g
Carbohydrate
435
g
Carbohydrate - of which sugars
139
g
Fat
151
g
Fat - of which saturates
52
g
Fibre
87
g
Sodium
1.15
g
How to Cook
-
0:00Turn the hob on to a medium temperature and pour the oil into a medium sized pot
-
2:38Tip the onions & garlic into the pot and stir until softening
-
7:45Stir in the carrots & celery and cook for a few minutes
-
10:49Turn up the hob temperature to high, stir in the lamb and brown all over
-
16:36Turn the hob down very slightly and stir in the tomato mix and let come up to the boil while strring occasionally
-
20:29Turn the hob down to medium and simmer for around half an hour
-
47:51Turn the hob down to a medium/low heat and let simmer for around 20 more minutes
-
66:48Pour the freekeh into the other saucepan, add the water and switch the hob on to the highest temperature.
When the freekeh comes to the boil, gradually turn the temperature down so it remains at a simmer. Cook the freekeh until soft – around 22 minutesm then turn the hob to temperature 0 -
89:16Stir the chickpeas into the lamb stew and simmer for a around 5 minutes. Then stir in the dried apricots, almonds and coriander to finish. Cook for a few more minutes, then switch the hob off
Ingredients
Olive Oil
10
g
Small Dice Onion
150
g
Minced Garlic
18
g
Small Dice Carrots
130
g
Small Dice Celery
130
g
Maldon Sea Salt
18
g
Finely Chopped Tinned Tomatoes
390
g
Beef Stock
500
g
Raz El Hanout
10
pcs
Rose Harissa
20
g
Honey (Clear)
10
g
Greenwheat Freekeh
200
g
Spring Water
200
g
Small Dice Dried Apricots
115
g
Chiffonade Coriander
15
g
Almonds (Flaked)
30
g
Chickpeas
240
g
Lamb, neck fillet, raw
715
g
Equipments
Medium Pot (Left)
Medium Pot (Right)
Slotted Spatula (KA)
2
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