Spicy Morroccan Lamb Casserole Recipe

Name: Spicy Morroccan Lamb Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 350 g lamb neck fillets, trimmed of unnecessary fat and diced into inch cubes; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/2 teaspoon cayenne; 1/2 teaspoon smoked paprika (Pimenton de la Vera); 1/2 teaspoon chili flakes; 1 large red onion, thickly sliced; 1 large carrot, peeled and cut into inch cubes; 2 fat, garlic cloves squished; 500 ml chicken stock; 240 g chopped tomatoes; 1 tablespoon tomato puree; 240 g chickpeas, washed and drained; lemon juice; couscous, to serve with the stew; fresh coriander, chopped

Servings: persons

2 tablespoons oil
350 g lamb neck fillets, trimmed of unnecessary fat and diced into inch cubes
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne
1/2 teaspoon smoked paprika (Pimenton de la Vera)
1/2 teaspoon chili flakes
1 large red onion, thickly sliced
1 large carrot, peeled and cut into inch cubes
2 fat, garlic cloves squished
500 ml chicken stock
240 g chopped tomatoes
1 tablespoon tomato puree
240 g chickpeas, washed and drained
lemon juice
couscous, to serve with the stew
fresh coriander, chopped

1
1.In a large pan, heat the oil until hot. Add the trimmed and cubed lamb, and fry until browned all over.
2
2.Add in the spices (Cumin, Coriander, Ginger, Cinnamon, Cayenne, Smoked Paprika and Chili Flakes) and stir the lamb so that the pieces are fully coated. Continue to fry for 2 minutes.
3
3.Add in the squished garlic cloves, onions and carrots, turn the heat down and cook for 5 minutes or so, stirring occasionally.
4
4.Add in the chicken stock, tomato puree and the tin of chopped tomatoes, stir and turn the heat down low.
5
5.Cook for at least 2 hours, stirring occasionally and adding more stock or water if the stew becomes too dry.
6
6.About 20 minutes before you want to serve, add in a can of drained chickpeas.
7
7.Season with salt and pepper and a squeeze of lemon juice.
8
8.Scatter with chopped fresh coriander and serve with a mound of fluffy couscous.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons oil, 350 g lamb neck fillets, trimmed of unnecessary fat and diced into inch cubes, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and more.

Yes, Spicy Morroccan Lamb Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Morroccan Lamb Casserole

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