Moroccan Lamb Stew

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 10
• 1 tablespoon olive oil, to brown meat, to taste
• 1 1/2 kg lamb necks, fillets, cut into chunks (5 neck fillets, 3 pounds)
• 2 garlic cloves, minced in food processor
• salt, to taste
• 1 onion, halved and slivered very finely (huge)
• 250 g button mushrooms, halved
• 2 (400 g) cans chopped tomatoes
• 2 small courgettes, cut into chunks
• 1 (400 g) can chickpeas, drained
• 3 tablespoons moroccan seasoning, approx, to taste (ras al hanout or reason to season)
• 2 tablespoons tomato paste (to taste)

Recipe

• 1 brown the meat chunks in a large skilllet with a small amount of olive oil, adding some minced garlic.
• 2 pour the pan contents into a large metal lasagna pan, then place the slivered onions on top, and add the moroccan seasoning packet (or maybe 2) or a hearty amount of ras al hanout (i also added a bit of salt here), the courgettes, mushrooms,the drained chickpeas, pour tomatoes & their juice on top, then squirt ribbons of tomato paste across the top.
• 3 give it all a good stir, then cover tightly with foil or pan lid.
• 4 bake in a preheated 375 f oven (gas mark 5 , 190 c, 170 c fan) for 2 hours, no peeking.
• 5 after 2 hours, remove the lid, stir and taste for seasonings, adding more salt and additional seasoning until it is to your liking.
• 6 on the show, this was served this with "sammy's couscous - sundried tomato and mediterranean herb", ignoring the package instructions and dumping the whole box into a bowl, covering with 1 pint of boiling water, stirring, let sit a few minutes, stirring again, then sauteeing in some butter in a skillet before serving.