Lamb and Fennel Stew

Lamb and Fennel Stew


1 person made this

I love this lamb and fennel stew! I serve it with couscous as well as the yoghurt-harissa mixture. Delicious.

Serves: 4 

  • 1 1/2 kg lamb shoulder, cubed
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
  • 1 onion, chopped
  • 2 teaspoons cardamom pods, crushed
  • 2 teaspoons cumin seeds
  • 1 teaspoon ground ginger
  • 4 cloves garlic, crushed
  • 3/4 cup red wine
  • 1 cup beef stock
  • 2 bay leaves
  • 2 fennel bulbs, cut into wedges
  • 1/2 cup chopped mint
  • 1/3 cup yoghurt
  • 2 teaspoons harissa paste

Preparation:20min  ›  Cook:2hours  ›  Ready in:2hours20min 

  1. Toss the lamb with the flour and salt. Heat the olive oil in a saucepan with a lid. Brown the lamb on all sides, then remove from the saucepan and set aside.
  2. Place the onion in the pan with the spices and garlic and cook until soft. Add the wine and simmer until reduced by half. Add the beef stock and bay leaves.
  3. Return the lamb to the pan, cover and simmer gently for 1 1/4 hours. Add the fennel and cook another 40 minutes.
  4. Season to taste and stir through the chopped mint. Mix yoghurt and harissa paste together.
  5. Serve the lamb topped with a dollop of the yoghurt mixture.

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