Moroccan lamb

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1. Heat a large, non-stick frying pan. Cook the lamb well on all sides without adding extra oil. Tip in the spices, then fry for 1 min more until aromatic.
2. Pour in the chopped tomatoes and parsley, bring to the boil, then simmer gently, with a lid on, for 30 mins or until the lamb is tender. Serve sprinkled with more parsley.

Spice it up

Why not spice up your dish with a good pinch of dried chilli flakes - simply add them when you add the tomatoes.

Per serving

350 kcalories, protein 27g, carbohydrate 13g, fat 22 g, saturated fat 9g, fibre 2g, salt 1.47 g

Latest comments and suggestions

Results 1-20

• Claire Helen

  06 March 2008

  Claire Helen commented on this recipe

  Lovely mild flavour with a rich taste. I used leftover roast chicken and a handful of dates as an adaptation of the fruity chicken with coriander.

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• Claire Helen

  06 March 2008

  Claire Helen rated this recipe

  

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• Claire Helen

  06 March 2008

  Claire Helen commented on this recipe

  Mild spice and rich flavour, I made the fruity chicken with coriander using leftover roast chicken and a handful of dates.

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• ade-o

  18 March 2008

  ade-o rated and commented on this recipe

  

  simple and tasty, will make again.

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• Deano

  23 March 2008

  Deano rated and commented on this recipe

  

  Made this a couple of times allready, but rather than leave it on the stove I put in the oven for two hours, realy tender. The lamb falls apart. You could use a cheeper cut like shoulder using this method.

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• shayron

  25 March 2008

  shayron rated and commented on this recipe

  

  this recipe is eay to makr, delicious and uncomplicated.

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• Lucyf

  28 March 2008

  Lucyf rated and commented on this recipe

  

  This was very nice, but a little watery. Really tasty though and so simple to make.

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• Dani

  31 March 2008

  Dani rated and commented on this recipe

  

  Easy to make without any fuss. It turned out to be a nice meal but I felt the tomatoes overpowered everything else. Only got a hint of the spices, maybe I should use more next time.

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• Tony Culleton

  02 April 2008

  Tony Culleton commented on this recipe

  Delicious and easy to make

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• Nex

  13 April 2008

  Nex rated and commented on this recipe

  

  Really tender meat and nice idea! A little watery but easily thickened and spiced : )

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• Sue Spink

  21 April 2008

  Sue Spink rated and commented on this recipe

  

  We liked this. I cooked it slowly in the oven. Didn't find it watery at all. Maybe depends on the quality of the tomatoes.

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• Jo

  27 April 2008

  Jo rated and commented on this recipe

  

  Great recipe. i didn't find it watery at all & not overly tomatoey. very easy & quick to do & will do it again.

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• Dana

  14 May 2008

  Dana commented on this recipe

  This recipe was so simple to make and very tasty. Highly recommended.

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• Dana

  14 May 2008

  Dana commented on this recipe

  This recipe was so simple to make and very tasty. Highly recommended.

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• xiola102

  16 May 2008

  xiola102 rated this recipe

  

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• issie1414

  20 May 2008

  issie1414 commented on this recipe

  Really quick and easy to do I fried off 2 finely chopped onions and 2 garlic cloves crushed then sealed off the lamb Finished off with Coriander, Greek Yoghurt and Rice It was lovely and will be on our menu again

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• Lynne

  30 June 2008

  Lynne rated this recipe

  

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• Juno

  26 July 2008

  Juno rated and commented on this recipe

  

  I also fried off a finely chopped onion and a clove of garlic before browning the meat. I used half a teaspoon of ordinary paprika and half of hot paprika as I wasn't sure how hot it would be. I would use all hot paprika next time. Like Deano, I also cooked it in the over (about 2 hours). I served it with couscous to which I added chick peas and parsley. It was delicious.

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• Ashley

  06 August 2008

  Ashley commented on this recipe

  Very easy to make although I felt the tomatoes overpowered everything else.

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• Ashley

  06 August 2008

  Ashley commented on this recipe

  Very easy to make although I felt the tomatoes overpowered everything else

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Ingredients

• 500g lamb neck fillets, cut into bite-size pieces
• 2 tsp paprika
• 3 tsp ground cinnamon
• 2 x 400g cans chopped tomato with olive oil and garlic
• 1 tbsp finely chopped parsley , plus extra to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Cook 40 mins

Ingredients

• 500g lamb neck fillets, cut into bite-size pieces
• 2 tsp paprika
• 3 tsp ground cinnamon
• 2 x 400g cans chopped tomato with olive oil and garlic
• 1 tbsp finely chopped parsley , plus extra to serve

Per serving

350 kcalories, protein 27g, carbohydrate 13g, fat 22 g, saturated fat 9g, fibre 2g, salt 1.47 g

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