Moroccan Inspired Lamb and Date Stew

A satisfyingly scrumptious dish with lamb, chickpeas and sweet dates. This Moroccan-inspired stew is abundantly flavourful, fragrant and fork tender. Serve on a bed of buttered couscous with a side of chargrilled greens for a comforting family meal.
Serves: 4-6 Prep time: 5 minutes Cooking time: 2 hours 10 minutes
Skill level: Easy As
INGREDIENTS
4 lamb shoulder chops
1 onion, sliced
1 Tbsp Moroccan spice
1 (400g) can chickpeas, drained and rinsed
½ cup pitted dates, roughly chopped
1 (400g) can Pams diced tomatoes in juice with garlic and oregano
500ml chicken stock
METHOD
Preheat your oven to 150°C fan bake.
Bring a drizzle of olive oil to high heat in a large ovenproof casserole dish. In batches, cook the lamb for a few minutes on each side or until golden brown. Remove from the dish and set aside.
Reduce the heat to medium, add another drizzle of oil if required and cook the onion for 5 minutes or until the onion is soft. Add the Moroccan spice and cook for a minute.
Stir in the chickpeas, dates, chopped tomatoes, chicken stock and seasoning. Nestle the lamb back into the dish.
Cover and bake for 2 hours or until the lamb is tender. Remove the bones from the lamb then serve and enjoy.
Top tip: Garnish this stew with toasted sliced almonds and torn coriander leaves for crunch and freshness.
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