Make it Scotch

Moroccan Lamb with Chickpeas and Couscous

  • Prep 10 mins
  • Cook 1 hr 30 mins
  • Serves 4

Ingredients

Cooking Method

  • 1
    Slice the lamb into 2cm/3/4in cubes. Heat the oil in a large heatproof casserole dish, when hot add the lamb and cook for 4-5 mins, stirring until lightly browned on all sides.
  • 2
    Add the onion and continue to cook, for 3-4mins, stirring occasionally until the lamb is brown and onion soft. Stir in the harissa, tomatoes and stock, and bring to the boil.
  • 3
    Cover the pan, reduce the heat and simmer for 1hr 20 mins or until the lamb is tender.
  • 4
    Stir in the chick peas and season to taste. Gently simmer uncovered for 10 mins until the lamb is meltingly tender and the sauce reduced.
  • 5
    Meanwhile in a medium bowl, mix the couscous, oil and lemon and season with a little salt and plenty of ground black pepper. Pour over 450ml/3/4pt boiling water from the kettle, stir well, then cover the bowl with a plate and leave the couscous to soak for 10 mins.
  • 6
    To serve, stir the coriander into the cous cous, fluffing the grains with a fork. Divide the couscous and lamb between four warm plates and serve.
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