Moroccan Style Lamb & Apricot Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
400g neck lamb fillet, cut into 2 inch pieces3 tsp Cumin seeds3 tsp Coriander seedspinch of salt and black pepper1 tbsp Olive oil1 red Onion, peeled and roughly chopped5 cm piece fresh ginger, peeled and finely chopped4 cloves Garlic, peeled and finely choppedsmall bunch fresh Coriander, leaves picked, stalks finely chopped1 red chilli, finely sliced240g rinsed, drained weight, Chickpeas150g Dried apricots, roughly chopped1 x 400g tin Tomatoes
1. Put the lamb into a large bowl. Grind the cumin and coriander seeds in a pestle and mortar with a good pinch of salt and pepper until you have a powder. Sprinkle this over the lamb pieces and mix well.
2. Heat the olive oil in a pan, add the spiced lamb and fry until golden brown. Add the onion, ginger and garlic to the pan and continue to cook for 5 minutes until the onions have softened.
3. Add the chopped coriander stalks and ½ the chilli to the pan. Tip in the chickpeas, apricots, tomatoes and approx 100 ml water. Cover and bring to the boil then transfer it all into a caserole dish and bake in oven at 180C until the lamb is melting and tender.
4. A few minutes before the lamb is ready, cook some couscous or quinoa according to packet instructions.
5. Taste your lamb and season with salt and pepper if needed, then serve in bowls with the couscous or quinoa. Dollop with a spoonful of natural yoghurt then sprinkle over the coriander leaves and reserved chilli slices.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
2. Heat the olive oil in a pan, add the spiced lamb and fry until golden brown. Add the onion, ginger and garlic to the pan and continue to cook for 5 minutes until the onions have softened.
3. Add the chopped coriander stalks and ½ the chilli to the pan. Tip in the chickpeas, apricots, tomatoes and approx 100 ml water. Cover and bring to the boil then transfer it all into a caserole dish and bake in oven at 180C until the lamb is melting and tender.
4. A few minutes before the lamb is ready, cook some couscous or quinoa according to packet instructions.
5. Taste your lamb and season with salt and pepper if needed, then serve in bowls with the couscous or quinoa. Dollop with a spoonful of natural yoghurt then sprinkle over the coriander leaves and reserved chilli slices.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Nutritional Info Amount Per Serving
- Calories: 485.6
- Total Fat: 13.7 g
- Cholesterol: 86.7 mg
- Sodium: 419.2 mg
- Total Carbs: 60.1 g
- Dietary Fiber: 9.7 g
- Protein: 34.7 g
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