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
Moroccan Lamb Stew
with olives, NOMU Moroccan Rub & herby couscous
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Moroccan Lamb Stew?
The preparation time for Moroccan Lamb Stew with olives, NOMU Moroccan Rub & herby couscous is between 25 and 40 minutes.
What is the total time required to make Moroccan Lamb Stew with olives, NOMU Moroccan Rub & herby couscous?
The total time required to make Moroccan Lamb Stew with olives, NOMU Moroccan Rub & herby couscous is between 45 and 60 minutes.
How many servings does Moroccan Lamb Stew provide?
4 servings
What are the main ingredients in Moroccan Lamb Stew?
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
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?
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
How many calories does Moroccan Lamb Stew have?
754 calories
How much fat content does Moroccan Lamb Stew have?
grams
Woolies Products in this dish
