This one pan dish with lamb stew, couscous, sweet prunes and spiced tahini dressing is bursting with flavour. In the pan, tender lamb leg simmers in a rich sauce with saffron, ginger and ras el hanout. Serve with creamy tahini and a fresh herb salsa to bring the aromas of Marrakech straight into your kitchen.
Ingredients for the one pan dish
2 tbsp olive oil | 800 g lamb leg | 2 red onions | 1 tbsp freshly grated ginger | 1 tbsp paprika | 1 tbsp salt | 1 tbsp black pepper | ½ tsp cinnamon | ½ tbsp ras el hanout | 1 sachet saffron | 1 tbsp brown sugar | 25 dried prunes | 2 tbsp chopped almonds | 200 g couscous | 300 ml chicken stock | 3 tbsp tahini | 1 garlic clove | Juice of 1½ lemons | 3–4 tbsp cold water | Pinch of salt | Pinch of cumin | Pinch of cayenne pepper | 3 tbsp extra olive oil | 1 tsp honey | 1 tsp Dijon mustard | Black pepper to taste | 1 tbsp finely chopped fresh mint and coriander
Heat a splash of olive oil in your stainless steel sauté pan over medium heat. Brown the lamb cubes on all sides. Add the onions and cook until soft and nicely caramelised.
Stir in the ginger, paprika, cinnamon, ras el hanout, salt, pepper, saffron with its soaking liquid and the brown sugar. Let it cook briefly until the aromas are released.
Pour in the chicken stock, stir well and cover with a lid. Place the pan in a preheated oven at 160°C (fan 150°C) and let it cook gently for about 1 hour and 15 minutes, until the meat is tender.
Meanwhile, make the tahini dressing: mix tahini, garlic, lemon juice, salt, cumin and cayenne pepper. Gradually add cold water until the sauce is smooth and creamy. For the vinaigrette: whisk olive oil, lemon juice, honey, mustard, salt, pepper and the fresh herbs into a light dressing.
Once the lamb is cooked, stir in the couscous, prunes and almonds. Turn off the heat, cover the pan and let it stand for 15 minutes so the couscous can absorb the stock.
Fluff the couscous with a fork and spoon the dish onto plates. Drizzle generously with the tahini dressing and lemon vinaigrette. Finish with a sprinkle of fresh mint or coriander.
This one pan stew tastes even better the next day. Perfect to make ahead and serve with flatbread or a fresh salad.
