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MOROCCAN LAMB


There’s nothing like a warm stew on a winter’s night. This recipe is packed with flavour and yet takes very little effort to prepare. Serve on top of couscous or my baked rice.

Ingredients: 2 tbsp oil 600g (1.3lb) lamb, cubed 2 tbsp Moroccan seasoning 1 tsp minced garlic 2 x 400g (14oz) tins chopped tomatoes salt and pepper to taste

Method: Heat oil in a medium frying pan on a high heat. When the pan is hot, fry the lamb, stirring constantly until browned (about 5 minutes). Add the Moroccan seasoning and garlic, and fry for 1 minute to release the flavours. Pour the tomatoes into the pan, stir and bring to the boil. Turn heat down, cover and gently simmer for 30 minutes or until lamb is tender. Season with salt and pepper to taste. Sprinkle with fresh coriander or parsley.

Serves: 4 Prep Time: 10 minutes Cooking Time: 30 minutes

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