Moroccan lamb

Prep: 5 mins Cook: 40 mins


Serves 4
Shopping for dinner doesn't have to be a chore, this five ingredient dish will have you in and out in no time, so there's more time to relax at home

Nutrition and extra info

  • Freezable
  • Easily halved

Nutrition: per serving

  • kcal350
  • fat22g
  • saturates9g
  • carbs13g
  • sugars9g
  • fibre2g
  • protein27g
  • salt1.47g
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  • 500g lamb neck fillets, cut into bite-size pieces



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 2 tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 3 tsp ground cinnamon
  • 2 x 400g/14oz cans chopped tomato with olive oil and garlic
  • 1 tbsp finely chopped parsley, plus extra to serve



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments (65)

lou_rayment's picture

Delicious and very easy to make. I only used one can of chopped tomatoes, and this was plenty.

debbiey's picture

Won't be making this again

chizze024's picture

Way too tomatoey. Simple to make but lacked any other taste apart from tomato. Removed from my binder.

anuradhab's picture

was very simple, easy to make, will fry some onions/garlic next time and thicken a little longer

kerrieyre's picture

AMAZING flavoursome dish! Add some roasted, almonds, peppers and butternut to add to the warm flavours of this real moroccan dish!!! I added some chopped ginger which also complimented it all with a nice kick!!!

fatty71's picture

Really really quick and easy to make so I didnt appear all hot and flustered when I emerged from the kitchen.
The whole family enjoyed this which is amazing.

jo_ryan's picture

I have given this recipe 4 stars, as its really east and lovely to eat. However I fried onion and garlic first, then the lamb. I added 3 tsp Harissa paste and feel that gave it more depth. will make again!

Mememonkey's picture

6.5 weight watchers points and delicious !

imabadpixie's picture

Really not impressed with this :( was far too tomatoey and lacked any other taste. Felt like it was a bit of a waste for usually yummy lamb :(

sumarks's picture

I finished it in the oven for a couple of hours which made the meat soooo tender. Sadly as per other comments in here, the sauce was just tomato and not much more to it. I wonder if it's down to having older cinnamon and paprika, not freshly opened?

ffowles's picture

I did this in the oven for 90 minutes at 150 degrees and it was lush - the lamb was meltingly tender and the sauce was lovely and thick. It had a lovely paprikarish taste. Not sure it was very Moroccan but delicious nonetheless!

kimmy173's picture

I did this as a special meal as I love lamb. I found the tomato taste overpowering the lamb at first, but ate the lamb without any of the sauce/juices and it tasted absolutely lovely. Will try next time halving the amount of tomatoes used to see if that improves the overpowering taste but other than that a really easy dish that did taste lovely once past the tomato tang.

knghiem's picture

Very simple recipe and was impressed at how easy this dish was to make. Like others, I found the tomatoes were very overpowering and had to add quite a bit of seasoning for taste - salt, pepper, and also added sugar to sweeten against the sourness of tomatoes.

Next time I will use more paprika and less cinnamon. I also used chilli powder to add a bit of a kick.

rachyh1's picture

Very easy to prepare. I added the onion and chillies and cooked this in the oven so was very simple. I also added a can of chickpeas halfway through the cooking time which worked very well. Will be making this again.

realfood's picture

Quick and easy as promised but I felt it could have done with a bit more zip - not exactly bland but it did seem to lack something in the taste department. That said it was enjoyable especially after a long day and a distinct lack of enthusiasm for anything taxing.

faulknerk005's picture

If you feel like adding a little extra kick add a teaspoon of Harissa paste per person. This is my favourite dish full stop at the minute and i love it with sultana, dried apicot, & totated almond cou cous.

Its so nice it managed to woo my girlfirend into putting up with me!

meg_86's picture

This was really tasty. i also added an onion and extra chilli flakes for a bit more spice, put in the oven for about an hour aswell so the lamb was tender. will make again

amphalon's picture

Good recipe but slightly hobbled by the 5 ingredient constraint. I added dates and apricots, along with flaked chilli and a chopped onion. Cooking it in a slow cooker seems to really improve the flavour.

I've also done it with rabbit which is amazing.

donnalea's picture

This was a fab recipe and everyone loved it I have given the recipe to so many friends I added some chilli flakes and a fresh red chilli and I put it in the oven to cook for an hour it was delightful and the flavor was amazing.

Jamrob's picture

I didnt think was overly watery, was very very tasty, did in oven for 2 hours as recommended. Also added some quartered baby pototoes to bulk out and two tsp of harrisa for extra kick, lamb melted in your mouth! Would def do again


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