What are the main ingredients in Moroccan Lamb Stew?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Moroccan Lamb Stew?

Calories: 754, Carbs: 72 grams, Fat: grams, Protein: 38.3 grams, Sugar: 18.8 grams, Salt: 813 grams

How do I prepare Moroccan Lamb Stew?

LAMB: Pat the lamb dry with paper towel and cut into small pieces. Place a pot over medium heat with a drizzle of oil. When hot, add the lamb and fry for 3-4 minutes until browned, shifting occasionally. Add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the rub, the grated garlic, the grated ginger, and the carrot chunks. Fry for 1-2 minutes until fragrant, shifting constantly. STEW: When the garlic is fragrant, add the tomato passata and 400ml of water to the pot. Simmer for 15-20 minutes or until thickened to the desired consistency, stirring occasionally. In the final 1-2 minutes, add the halved olives, seasoning, and a sweetener of choice. Add a splash of warm water if it’s too thick for your liking. COUSCOUS: While the stew is simmering, boil the kettle. Rinse and roughly chop the mint. Set aside. Using a shallow bowl, submerge the couscous in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, thoss through ¾ of the chopped mint. GOOD WORK!: Make a bed of the herby couscous and top with the stew. Garnish with the remaining mint. Time to dine, Chef!

What should be prepared from my kitchen to make Moroccan Lamb Stew?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Moroccan Lamb Stew

Savor the rich and aromatic flavors of Morocco with our mouth-watering lamb stew. Tender pieces of lamb simmered in NOMU Moroccan Rub, tomato passata, and tender carrot. Topped with fresh mint for a touch of brightness and served over a bed of fluffy couscous. A comforting and satisfying meal perfect for any night.

Moroccan Lamb Stew

with olives, NOMU Moroccan Rub & herby couscous

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Carrot
Free-range Lamb Chunks
Fresh Ginger
Fresh Mint
Garlic Clove
Garlic Cloves
NOMU Moroccan Rub
Onion
Onions
Pitted Kalamata Olives
Tomato Passata
Whole Wheat Couscous

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

LAMB
Pat the lamb dry with paper towel and cut into small pieces. Place a pot over medium heat with a drizzle of oil. When hot, add the lamb and fry for 3-4 minutes until browned, shifting occasionally. Add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the rub, the grated garlic, the grated ginger, and the carrot chunks. Fry for 1-2 minutes until fragrant, shifting constantly.
STEW
When the garlic is fragrant, add the tomato passata and 200ml of water to the pot. Simmer for 15-20 minutes or until thickened to the desired consistency, stirring occasionally. In the final 1-2 minutes, add the halved olives, seasoning, and a sweetener of choice. Add a splash of warm water if it’s too thick for your liking.
COUSCOUS
While the stew is simmering, boil the kettle. Rinse and roughly chop the mint. Set aside. Using a shallow bowl, submerge the couscous in 100ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, thoss through ¾ of the chopped mint.
GOOD WORK!
Make a bed of the herby couscous and top with the stew. Garnish with the remaining mint. Time to dine, Chef!

Free-range Lamb Chunks - 150g
Onion - 1
NOMU Moroccan Rub - 7,5ml
Garlic Clove - 1
Fresh Ginger - 10g
Carrot - 120g
Tomato Passata - 100ml
Pitted Kalamata Olives - 15g
Fresh Mint - 4g
Whole Wheat Couscous - 75ml

Download the Recipe

Serves 2

LAMB
Pat the lamb dry with paper towel and cut into small pieces. Place a pot over medium heat with a drizzle of oil. When hot, add the lamb and fry for 3-4 minutes until browned, shifting occasionally. Add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the rub, the grated garlic, the grated ginger, and the carrot chunks. Fry for 1-2 minutes until fragrant, shifting constantly.
STEW
When the garlic is fragrant, add the tomato passata and 400ml of water to the pot. Simmer for 15-20 minutes or until thickened to the desired consistency, stirring occasionally. In the final 1-2 minutes, add the halved olives, seasoning, and a sweetener of choice. Add a splash of warm water if it’s too thick for your liking.
COUSCOUS
While the stew is simmering, boil the kettle. Rinse and roughly chop the mint. Set aside. Using a shallow bowl, submerge the couscous in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, thoss through ¾ of the chopped mint.
GOOD WORK!
Make a bed of the herby couscous and top with the stew. Garnish with the remaining mint. Time to dine, Chef!

Free-range Lamb Chunks - 300g
Onion - 1
NOMU Moroccan Rub - 15ml
Garlic Clove - 1
Fresh Ginger - 20g
Carrot - 240g
Tomato Passata - 200g
Pitted Kalamata Olives - 30g
Fresh Mint - 8g
Whole Wheat Couscous - 150ml

Download the Recipe

Serves 3

LAMB
Pat the lamb dry with paper towel and cut into small pieces. Place a pot over medium heat with a drizzle of oil. When hot, add the lamb and fry for 3-4 minutes until browned, shifting occasionally. Add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the rub, the grated garlic, the grated ginger, and the carrot chunks. Fry for 1-2 minutes until fragrant, shifting constantly.
STEW
When the garlic is fragrant, add the tomato passata and 600ml of water to the pot. Simmer for 20-25 minutes or until thickened to the desired consistency, stirring occasionally. In the final 1-2 minutes, add the halved olives, seasoning, and a sweetener of choice. Add a splash of warm water if it’s too thick for your liking.
COUSCOUS
While the stew is simmering, boil the kettle. Rinse and roughly chop the mint. Set aside. Using a shallow bowl, submerge the couscous in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, thoss through ¾ of the chopped mint.
GOOD WORK!
Make a bed of the herby couscous and top with the stew. Garnish with the remaining mint. Time to dine, Chef!

Free-range Lamb Chunks - 450g
Onions - 2
NOMU Moroccan Rub - 22,5ml
Garlic Cloves - 2
Fresh Ginger - 30g
Carrot - 360g
Tomato Passata - 300g
Pitted Kalamata Olives - 45g
Fresh Mint - 12g
Whole Wheat Couscous - 225ml

Download the Recipe

Serves 4

LAMB
Pat the lamb dry with paper towel and cut into small pieces. Place a pot over medium heat with a drizzle of oil. When hot, add the lamb and fry for 3-4 minutes until browned, shifting occasionally. Add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the rub, the grated garlic, the grated ginger, and the carrot chunks. Fry for 1-2 minutes until fragrant, shifting constantly.
STEW
When the garlic is fragrant, add the tomato passata and 800ml of water to the pot. Simmer for 20-25 minutes or until thickened to the desired consistency, stirring occasionally. In the final 1-2 minutes, add the halved olives, seasoning, and a sweetener of choice. Add a splash of warm water if it’s too thick for your liking.
COUSCOUS
While the stew is simmering, boil the kettle. Rinse and roughly chop the mint. Set aside. Using a shallow bowl, submerge the couscous in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, thoss through ¾ of the chopped mint.
GOOD WORK!
Make a bed of the herby couscous and top with the stew. Garnish with the remaining mint. Time to dine, Chef!