May 18, 2018

This is a fragrant stew, filled with spicy North African flavours. Lamb's unique flavour, pairs perfectly with robust spices. In this recipe, we have added butternut and sweet potatoes, to create a sweet balance to this mouthwatering dish.

  • Prep: 30 mins
  • Cook: 2 hrs


800g lamb neck cuts

4 tbsp olive oil

1 onion, roughly chopped

1 tbsp fresh ginger minced

3 garlic cloves, chopped

1 med chilli, chopped

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

2 tsp Harissa paste

1 cinnamon stick

1 tin cherry tomatoes

2 cups beef stock

1 cup red wine

2 tsp salt

3 sweet potatoes peeled, cut into 2.5cm chunks

1 med butternut, peeled, seeded, cut into 2.5cm chunks

1/4 cup fresh coriander, chopped

Full cream yoghurt for serving


1Heat a large heavy bottom pot over a med-high heat and add 2 tbsp olive oil.

2Toss the lamb cuts in flour and add them to the pot.

3Brown the meat on both sides, then remove them from the pot.

4Turn the heat down, drizzle 1 tbsp olive oil over the bottom of the pot and add the onion, ginger, garlic, chilli, cumin, coriander, paprika, Harissa paste and cinnamon stick.

5Gently stir these ingredients around for 2-3 mins, scraping up all the flavoursome brown bits at the bottom of the pot.

6Turn the heat up, add in the tin of cherry tomatoes, beef stock and red wine.

7Add the browned meat and salt, making sure there is enough liquid to cover the meat.

8Stir and bring to a boil.

9Once it comes to a boil, lower to a simmer, cover and cook for 1½ hours, stirring intermittently. Add the butternut, allow to cook for a further 15 mins, then add the sweet potato.

10Cover and simmer for another 30 minutes.

11Once the vegetables are tender and the sauce has thickened, remove the pot from the heat.

12Spoon into a serving dish, garnish with fresh coriander and serve with couscous and full cream yoghurt on the side.