Woodee More-ish Moroccan Lamb

How do you like your lamb? Melt in the mouth, full of flavour? Mmmm me too. Try our Moroccan Lamb cooked in a Dutch oven over charcoal - it’s heavenly!

Serves 4


  • ½ tsp cayenne pepper

  • 1tsp ground black pepper

  • 1 tbsp paprika

  • 1 tbsp ground ginger

  • ½ tbsp turmeric

  • 1 tsp ground cinnamon

  • 500g cubed lamb shoulder (5cm/2in chunks)

  • 1 large onion, sliced

  • 2 tbsp Rapeseed oil

  • 2 cloves garlic, crushed

  • 1 x 400g tinned chopped tomatoes

  • Lamb stock cube

  • 115g dried apricots, cut in half

  • 100g prunes, cut in half

  • Tomato puree

  • Pinch saffron stamens, soaked in cold water

  • ½ tbsp honey

  • 85g flaked almonds

  • 1 tbsp coriander, roughly chopped

  • 1 tbsp flat-leaf parsley, roughly chopped

Let’s Cook

Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with the spice mix. Cover and leave overnight in the fridge or at least a couple of hours.

Place the Dutch oven in the centre of the fire pit on top of the hot coals, and allow to heat up before adding some oil. When hot add the lamb and seal the meat and allow to brown.

Add the onions and garlic and mix well together allowing the onions to soften a little before adding the tinned tomatoes, stock cube, apricots, dates, saffron and finally enough water to cover. Cover with a piece of wet baking parchment and place the lid onto the oven.

At this stage the coals need to be drawn away from the centre to surround the Dutch oven.

This will take 1-2 hours cooking; keep checking the lamb adding more water if needed. Also keep an eye on the heat adding more fuel to prevent the fire from going out.

When the meat is tender remove from the fire pit and check the seasoning, stir in the flaked almonds, chopped coriander and parsley before serving.


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