Moroccan Lamb Stew

Yes!! In your box this week are lots of little turnips, onions, carrots and broad beans so that tells you you have to make a Moroccan Lamb Stew!!! Yes you do - I know it is summer and not the time of year you naturally think of making a stew but it works probably because of the colours and flavours and the fact that this stew does not have a thickened sauce! Peel and chunk up the onions, wash and chop the carrots, wash and chop the little turnips. Throw them all into a big casserole pot or a slow cooker and mix in some organic cubed lamb - don't brown it first just put it into the pot raw. Drizzle over with good quality organic olive oil, plenty of paprika, turmeric, a very light scattering of chilli powder, salt and pepper and some ground cumin add some chopped garlic and stir everything gently. Pour over enough water to cover the meat and put a lid on the pot and put in your oven on a low heat for roughly 2 hours or until the lamb is just tender and the vegetables nearly cooked. Tip in some cooked chick peas and raw broad beans from your box and cook for about another 30 minutes. Steam some cous cous and spoon the stew over the top along with the delicious juice. Scatter with freshly chopped coriander and serve with harissa, yogurt, lime pickle works well and mango chutney too! You'll love it!!.

Edited on 01 July 2010: Uh oh ...I forgot to add: Scatter a small handful of raisins into the stew before you put it into the oven .... sorry followers who have already cooked it! You will have to cook it again and include the raisins this time - it will be worth though as it as it will be even more delicious!