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Recipe Category: Main Courses

Moroccan Lamb

This is a fairly quick to cook Moroccan inspired stew, as it uses mid loin lamb chops that don’t need long slow cooking. Great for midweek dinners.

Serves: 4
Preparation Time: 15 minutes
Cooking time: 30 minutes
  • 1 tablespoon olive oil
  • 12 mid loin lamb chops, well trimmed of fat
  • 1 onion, sliced
  • 2 tablespoons Moroccan seasoning
  • 1-2 teaspoons crushed chilli, to taste
  • 1 cup chicken stock
  • 1/2 butternut pumpkin or 2 large carrots, peeled and diced
  • 400g can chick peas, rinsed and drained
  • grated rind of 1 lemon
  • 1/2 bunch coriander or continental parsley leaves
  • natural yogurt and couscous, for serving

Heat oil in a heavy based casserole dish, brown lamb well on both sides and remove. Add onion, capsicum, spices (to your liking) and chilli and saute for 1 minute. Add stock, pumpkin, chickpeas and lamb and simmer covered for 10 minutes. Remove lid, add lemon rind and simmer uncovered a further 10 minutes or until reduced slightly. Reserving some for garnish, add coriander. Serve on a bed of couscous, with a dollop of yogurt, garnished with coriander.

Serve over rice or couscous, sprinkled with almonds and extra lemon rind.

PEARL COUSCOUS - for serving

To make pearl couscous, sauté 1 chopped onion in 1 tablespoon olive oil, add 250g pearl couscous and sauté until toasted. Add 2 cups hot chicken stock, bring to the boil and simmer covered for 8-10 minutes until liquid is absorbed and couscous is tender.

Recipe Type: Casserole, Moroccan, Stews

Author: Naomi Crisante
Date Created: 02/08/2009

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