Tomorrow is a new day for me as I begin my journey as a wife and partner to F, my dear husband-to-be. The past ten months has been quite a blur, to be honest – a sudden proposal, a career change, and now an upgrade from the current relationship status. In all honesty, I never thought this day would come. A morose piece back in 2016 saw myself questioning my life, my career and aspirations. As I start a new day tomorrow as a wife, it’s time I revive this site and make my love for food another chance.
This Moroccan Lamb Stew is a personal favourite dish of mine. The guests to my wedding to F would be receiving the harissa mix as a favour, and of course the most practical wedding favour would be a spice mix for my guests to cook with! Cut me some slack with the video cos I haven’t been in front of the camera for a long time.
Alternatively, feel free to save this recipe card and save it to your growing list of IG story recipe cards!
For the harissa:
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon smoked paprika powder
1 teaspoons ground caraway seeds
2 Cups Boiling Water
2 Cups Couscous
Celery Leaves for Garnish
- Combine flour, salt and pepper on a plate and coat the beef pieces.
- Heat olive oil over medium heat in a Dutch oven and brown beef evenly in batches.
- Pour off excess drippings.
- Sprinkle harissa over the beef.
- Add the carrot, garlic, ginger, water and beef stock. Add tomatoes.
- Bring to a boil, reduce heat to low, cover and cook to 1 to 1 and a half hours.
- Add apricots and cook an additional 15 minutes on the stovetop.
- Meanwhile, boil 2 cups of water and mix with couscous.
- Stir couscous well and let the mixture sit until all the water is absorbed.
- Add in 2 tablespoons of butter and a pinch of salt and stir well.
- Serve with couscous and garnish with celery sprigs and serve with harissa.