Chermoula Lamb with Potatoes, Chickpeas, Kale & Zhoug By Somerset Foodie

Thanks to Somerset Foodie for allowing us to feature this recipe. Please click here to see the original.

Chermoula a Middle Eastern paste that is popular in North Africa, the recipes vary across different regions. This paste is packed full of herbs and spices, with a touch of chilli. It is also awesome when used with fish or prawns. It has a beautiful partnership with another Karimix favourite, Zhoug - which is a kind of coriander pesto - that takes deliciousness to a new level.

Make this with some diced-up lamb steaks. It's also brilliant using up left over roast lamb, diced into bite-sized pieces or a piece of lamb neck. If you want to create a vegetarian version of this recipe, use aubergine or cauliflower instead.

Course: Main
Serves: 4


  • 300g Lamb Steaks, diced in bite-sized chunks
  • 2 x Red Onions, diced into medium size pieces
  • 300g New Potatoes, cut into chunks (skin on)
  • 2 x Cans Chickpeas, drained
  • 2tbsps Chermoula Paste
  • 100g Kale, stalks removed and roughly torn up (other green veg would work)
  • 1Ltr Chicken Stock
  • 4tbsps Natural or Greek Yoghurt
  • 2tbsps Karimix Zhoug
  • 1tsp Smoked Paprika (optional)
  • 2tbsps Fussels Cold Pressed Rapeseed Oil


  1. In a wide casserole dish or deep sauté pan, heat the rapeseed oil on a medium to high heat and fry the diced lamb until it begins to caramelise on the edges.
  2. Turn the heat down to medium and add the diced red onions. Continue cooking for 3 or 4 more minutes.
  3. Add in the Chermoula paste, mix with the lamb and onions and cook for another minute.
  4. Add in the chicken stock, bring to a gentle simmer and cook for around 30-40 minutes. It will seem like there's lots of liquid in the pot, but you will need it once you add the rest of the ingredients. The lamb pieces need to be nice and tender so the initial cooking time may alter depending on the cut of lamb that you're using.
  5. Once the lamb is tender, add in the diced potatoes. I'm still using new potatoes that I cut into quarters, leaving the skin on. Simmer them for around 10 minutes with the lid on, until the potatoes are almost cooked through.
  6. Add in the kale and the chickpeas, put the lid back on and cook for a final 5 minutes. Turn off the heat and allow the stew to rest for a few minutes. Like most things, this will taste best when it's not blisteringly hot.
  7. Spoon some of the stew into bowls, top with a good dollop of yoghurt, a generous drizzle of the Karimix Zhoug and a pinch or two of smoked paprika.
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