Moroccan Spicy Lamb Casserole Recipe

This lamb casserole recipe sounds initially difficult, but it’s fantastic because you can put everything together to cook, and then just leave it to do its thing and for the flavours to infuse. One good thing is that if you think you’ll be out all day, you can just put it on a lower heat and cook for longer. It doesn’t matter if this gets overcooked or not, everything will still be as tender.

You can try this with fruit such as apricots or raisins added to it thirty minutes before the end, but I prefer this dish as it is served with either sticky coconut rice or spicy potato wedges. For the rice, just cook in coconut milk instead of water, but be careful it doesn’t curdle. The fat content in the milk gives the rice its sticky texture.


  • 1kg or lamb. The nicest cut to use for this is lamb shanks, which probably equals to about 4 shanks
  • Sprinkle of plain flour
  • Good pinches of both salt and pepper
  • Olive oil
  • 2-3 chopped onions
  • 3 or 4 fat garlic cloves
  • 2 tsp. each of ground cumin, coriander, ginger and paprika (use ground powders)
  • 2 tsp. chopped red chilli
  • 2 tbsp. muscavado sugar
  • Two tins of chopped tomatoes
  • 750ml warm lamb or beef stock
  • Pinch of saffron strands (if you have any)
  • Chopped fresh coriander
  • Pinch of lemon zest

Method of Preparation:

Season the lamb with salt and black pepper. Make sure it is chopped into decent sized pieces. If it is too small then if it is cooked to long the lamb will break down too much. The larger the lamb, the better it will retain its shape.

Dust with the flour and shake off the excess.

In a pan, heat up the olive oil. Seal the lamb on all sides in the oil and then set to one side.

Chop the onion up into rings, and then in half. You could also dice it finely if you want to. Cook in the oil you’ve just cooked the lamb in.

Mince or finely chop the garlic and add this to the onion.

Add all of the powdered spices and the chopped chilli and cook this for a little longer.

Add the tomatoes, stock, lemon and sugar and cook for about an hour.

Put the saffron to soak with a little warm water.

Add the saffron into the mixture and simmer everything for another for another half an hour.

Finely chop the coriander and sprinkle over the top to serve.

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