Moroccan Spiced Lamb recipe
information
Calories per serving 340
ingredients
450 g (1 lb) lamb leg steaks, trimmed of fat and cubed
1 tablespoon plain white flour
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon ground coriander
1 tablespoon olive oil
1 onion, sliced
2 garlic cloves, crushed
1 red pepper, de-seeded and diced
225 g (8 oz) courgettes, sliced
50 g (1 3/4 oz) ready to eat dried apricots, chopped
400 g can of chopped tomatoes
30O ml (10 fl oz) lamb stock
salt and freshly ground black pepper
2 tablespoons chopped fresh mint, to serve
1 tablespoon plain white flour
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon ground coriander
1 tablespoon olive oil
1 onion, sliced
2 garlic cloves, crushed
1 red pepper, de-seeded and diced
225 g (8 oz) courgettes, sliced
50 g (1 3/4 oz) ready to eat dried apricots, chopped
400 g can of chopped tomatoes
30O ml (10 fl oz) lamb stock
salt and freshly ground black pepper
2 tablespoons chopped fresh mint, to serve
method
1. Place the lamb in a polythene bag with the flour, cinnamon, cumin, paprika and coriander
2. Shake the bag well to coat the lamb with a dusting of spices.
3. Heat the oil in a large non stick frying pan, add the lamb and cook for 5 minutes, stirring, until it is sealed on all sides.
4. Add the onion, garlic, pepper courgettes, apricots, chopped tomatoes and stock and bring to the boil. Season to taste.
5. Reduce the heat, cover and simmer for 1 hour.
6. Remove the cover from the pan. Turn up the heat and allow the sauce to bubble quite hard for 10 minutes to reduce a little of the liquid.
7. Sprinkle over the mint and serve.
2. Shake the bag well to coat the lamb with a dusting of spices.
3. Heat the oil in a large non stick frying pan, add the lamb and cook for 5 minutes, stirring, until it is sealed on all sides.
4. Add the onion, garlic, pepper courgettes, apricots, chopped tomatoes and stock and bring to the boil. Season to taste.
5. Reduce the heat, cover and simmer for 1 hour.
6. Remove the cover from the pan. Turn up the heat and allow the sauce to bubble quite hard for 10 minutes to reduce a little of the liquid.
7. Sprinkle over the mint and serve.
serving amount
serves 4
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