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