Spiced lamb

Preparation info
  • Serves


    • Difficulty


Appears in
A Simple Table

By Michele Cranston

Published 2016

  • About

This is a richly aromatic lamb stew that’s similar in style to a tagine, but without the added sweetness of fruit. I’ve teamed it with a toasted almond gremolata, which brings a bit of crunch to the dish, a texture I always crave when eating meaty, stewy meals.


  • 80 ml ( fl oz/ cup) olive oil
  • 1 kg


Heat 2 tablespoons of the olive oil in a large flameproof casserole dish or large heavy-based saucepan over medium heat. Add the lamb in batches and cook until browned all over. Transfer the lamb pieces to a plate as they are browned.

Heat the remaining olive oil in the casserole dish and ad