Maghreb lamb


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
160°C oven


  • 1 onion
  • 1 celery stalk
  • 2 carrots
  • 2 ripe tomatoes
  • 2 zucchini (courgettes)
  • 1 bunch coriander
  • 800 g lamb shoulder, cut into pieces
  • 6 garlic cloves
  • 3 tablespoons olive oil
  • 1 teaspoon cinnamon
  • 1 teaspoon ras el hanout
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • 3 tablespoons tomato paste (concentrated purée)
  • 1 teaspoon harissa paste
  • 100 g sultanas
  • 250 g tinned chickpeas

1 flameproof casserole dish

1 chopping board


Peel and chop the onion. Chop the celery. Peel the carrots.

Cut the tomatoes into small cubes. Cut the zucchini and carrot into sticks. Pick the leaves from the coriander.

Preheat the oven to 160°C.

Sauté the lamb, garlic and onion in oil in a flameproof casserole dish until golden brown. Add all the dry spices and lightly brown. Pour in enough water to cover the ingredients generously. Add the tomato paste, harissa paste, sultanas, carrots and celery.

Cover and cook in the oven for 1 hour 30 minutes.

Add the zucchini, rinsed chickpeas and coriander and cook, uncovered, for another 30 minutes.