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    Delphine Merrett's spiced lamb stew

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    Delphine Merrett's spiced lamb stew

    • Preparation time: 15 minutes
    • Cooking time: 100 minutes
    • Total time: 1 hour 55 minutes 60 minutes 55 minutes

    Serves: 6


    • 1 tsp Ground coriander
    • 1 Stick cinnamon
    • 400g tin Chick peas, drained
    • 1½ Honey
    • 250g Dried apricots (soaked overnight), or ready-to-eat
    • 2 tbsp Chopped coriander
    • 1 tbsp Olive oil
    • 1.4kg Lamb neck fillet, cut into large cubes
    • 1 tbsp Plain flour
    • 2 Onions, finely chopped
    • 6 Garlic cloves, chopped
    • 7 cm Fresh root ginger, grated
    • A pinch Quality saffron
    • 2 Tomatoes
    • 2 tsp Ground cumin


    1. Heat the oil in a casserole and lightly dust the lamb with the flour and plenty of seasoning. In two or three batches, add the lamb and brown the meat. Allow about 4 minutes per batch, building up a good colour to impart a caramelised flavour to the stew. Remove all the meat to a plate, reduce the heat slightly and add the onion, garlic, ginger and saffron to the pan. Stir well, allowing the onions to brown lightly.
    2. Cut the tomatoes into wedges and add with the spices, browned meat and any juices. Pour in enough water to cover everything (about 250ml). Bring to the boil very slowly, stirring occasionally. Reduce the heat to low, cover with a lid and simmer for 1 hour 10 minutes. The sauce should become thick and the lamb very tender.
    3. Stir in the chick peas, honey and apricots and simmer, uncovered, for 15 minutes more. Scatter with the coriander, and serve with steamed couscous or rice.

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