Its a heady mix of spices that takes you all the way to the orient and meat so tender, it simply falls apart in your mouth.


  • Base:

  • Diced lamb (about 250 per person)

  • Seasoning

  • 2 tbsp olive oil

  • 175 grams butter

  • 1 litre of stock

  • 1 leek or 2 large onions coarsely chopped

  • Spices:

  • 1 tsp Minced ginger

  • A pinch of saffron or saffron subsititute

  • (The amounts of the following are a little hard to recommend as the too often vary in strength but I usually use about 1/2 teaspoon of each, each time I add them (so 1 tsp Cinnamon - 1/2 tsp in the base and another 1/2 tsp in the tomatoes (see below))

  • Ground Turmeric

  • Ground Cumin

  • Grated Nutmeg

  • Ground Cinnamon

  • Vegetables:

  • A couple of fresh sprigs of flat-leaf parsley

  • A couple of fresh sprigs of coriander

  • 2x zucchini

  • 3x carrots

  • 1x medium can Tomatoes. (I prefer whole rather than diced)

  • 1x medium can Chickpeas

  • Additional:

  • ¼ cup honey

  • Cous cous


  • 1.

    Dice your meat, allow about 250gm per person. More may be necessary if everyone comes back for seconds

  • 2.

    Lightly dust the meat in seasoned flour in a plastic bag. Just shake and then discard the bag when finished.

  • 3.

    Brown the meat in the oil in small batches so it doesn't don't stew

  • 4.

    Set the meat aside

  • 5.

    Chop the leek (or onion). Add the butter and brown 3/4's of the leek with the ginger, cinnamon, tumeric, cumin.

  • 6.

    Tie a few sprigs of corriander and parsely together and add to the pot.

  • 7.

    Return the meat to the pot and add the stock

  • 8.

    Simmer gently for 30 minutes.

  • 9.

    Cut up the carrots into thumb size pieces and half lengthwise - add to the pot

  • 10.

    Simmer gently for 20 minutes.

  • 11.

    Meanwhile, after about 10-15 minutes of simmering, brown the remaining leek/onion in a little butter and oil in a seperate pan.

  • 12.

    Add the can of tomatoes to a pan with some cinnamon, nutmeg and honey. Cook over a medium heat, and reduce until thick - about 15 minutes.

  • 13.

    Add the tomato mixture to the pot.

  • 14.

    Cut up the zuchine into about 3 pieces and then quarter lengthwise.

  • 15.

    Add zuchinin and chickpeas and cook for about 20 minutes.

  • 16.

    Take the pot off the heat.

  • 17.

    Prepare the cous cous according to the packet. I mix some finely chopped parsley or corriander and maybe some finely diced red onion into the cous cous before serving. I also don't add butter before fluffing up the cous cous, I personally think its overkill.

  • 18.

    Dish up a server over up a portion of cous cous and garnish with some chopped corrianger and parsely.

  • 19.



It takes a little time but its worth it. Also , it may look daunting to less experienced cooks but it is quite forgiving as the measurements don't need to be exact. Experiement and enjoy.

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