Moroccan Lamb Stew
6 people
85 minutes
15 minutes
Ingredients
- 0.5 tsp Cayenne Pepper or chilli flakes
- 500 ml Chicken Stock Cube
- 400 g Chickpeas drained and rinsed
- 800 g Chopped Tomatoes
- 750 g Diced Stewing Lamb
- 100 g Dried Apricots cut into quarters
- 2 cloves Garlic
- 0.5 tsp Ground Cinnamon
- 2 tsp Ground Cumin
- 1 tbsp Olive Oil
- 1 large Onion chopped
- 1 pinch Pepper
- 1 pinch Salt
- 1 handfull SuperValu Fresh Coriander chopped, to garnish
Method
- Heat 1 tablespoon of the oil in a casserole set over a medium heat. Brown the lamb in batches and set aside.
- In the same pot, fry off the onion until soft, then add the garlic and spices and cook for another 2 to 3 minutes. Put the meat back in and add the tomatoes, chicken stock and a little water if needed to cover the meat. Season with salt and pepper. Bring to the boil, then reduce the heat and simmer for about 45 minutes, stirring occasionally.
- Add the chickpeas and apricots to the pot and cook for a further 20 to 30 minutes, until the lamb is tender. Reduce the sauce if needed and check the seasoning. Garnish with chopped fresh coriander before serving with the herby couscous.
