Moroccan Style Lamb Stew
with Ras El Hanout, Dill Bulgur and Courgette Ribbon Salad
- Sulphites
- Cereals containing gluten
- Wheat
- May contain traces of allergens
- Celery
Ingredients
1 unit(s)
Garlic Clove
1 bunch(es)
Dill
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
10 grams
Chicken Stock Paste
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat)
200 grams
Lamb Mince
1 sachet(s)
Ras-el-Hanout
1 carton(s)
Finely Chopped Tomatoes
40 grams
Raisins
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
½ unit(s)
Courgette
(May contain traces of: Celery)
Not included in your delivery
1 tbsp
Olive Oil
1 tsp
Sugar for the Sauce
240 milliliter(s)
Water for the Bulgur
50 milliliter(s)
Water for the Sauce
Nutrition Values
Cooking Steps
a) Fill and boil your kettle.
b) Peel and grate the garlic (or use a garlic press).
c) Finely chop the dill (stalks and all).
d) Put the red wine vinegar into a medium-sized bowl and add the olive oil for the dressing (see ingredients for amount). Season with salt and pepper, add half the dill and mix the dressing together. Set aside.
a) Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan and bring back to the boil.
b) Stir in the chicken stock paste and the bulgur, bring back up to the boil and simmer for 1 min.
c) Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
a) Heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the lamb mince and season with salt and pepper.
c) Cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.
d) Stir in the garlic and ras el hanout, then cook for 1 min.
a) Pour in the chopped tomatoes, water and sugar for the sauce (see ingredients for both amounts).
b) Stir in the raisins and red wine jus paste, then bring to the boil.
c) Simmer until thickened, 7-9 mins, stirring occasionally. IMPORTANT: The lamb is cooked when no longer pink in the middle.
a) Meanwhile, trim the courgette.
b) Use a peeler to peel long ribbons from all sides of the courgette. Stop when you get to the spongy centre.
c) Pop the courgette ribbons in the bowl with the dressing, toss to coat then set aside.
a) Once cooked, taste the lamb and add salt and pepper if needed.
b) Fluff up the bulgur with a fork and stir through the remaining dill.
c) Spoon the bulgur into bowls, then top with the lamb and a handful of courgette ribbon salad.
d) Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's flavours, though some found it overly tomato-based or lacking in Moroccan spices.
- Ease of prep: Customers appreciated how quick and easy this meal was to prepare, with simple instructions to follow.
- Suggestions: Consider reducing the water in the sauce for a thicker consistency; add more ras el hanout for stronger Moroccan flavour.
- Next-day meals: Several noted the lamb tasted even better the next day, with more developed flavours.
- Courgette salad: The courgette ribbon salad was a highlight for many, offering a fresh contrast to the warm stew.
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