Moroccan cuisine · Soups & Stews

Marqa bel Batata (Lamb Stew)

Lamb cooked with potatoes, tomato and ras el hanout into a thick, everyday braise.

Ingredients · for 4 servings

• 700 g lamb shoulder (diced)
• 800 g potatoes
• 2 onions
• 3 garlic cloves
• 3 tomatoes
• 2 tbsp tomato paste
• 2 tsp ras el hanout
• 1 tsp sweet paprika
• 4 tbsp olive oil
• 1/2 bunch parsley
• 1 flatbread (for serving)
• Salt, pepper

Instructions

1. Cut the lamb shoulder into 3 cm cubes, peel and quarter the potatoes, chop the onions, finely slice the garlic and coarsely grate the tomatoes.
2. Brown the lamb in the olive oil for 6–8 minutes on all sides, then add the onions and garlic and sauté for 5 minutes.
3. Toast the ras el hanout, paprika and tomato paste for 1 minute, add the grated tomatoes and simmer for 5 minutes until the oil turns red.
4. Pour in 600 ml water, season with salt and pepper and braise gently, covered, for 40 minutes.
5. Add the potatoes and cook for another 25 minutes, until soft and the sauce naturally thickens from the released starch.
6. Sprinkle with chopped parsley before serving and bring to the table with flatbread for dipping.