Moroccan lamb

Prep: 5 mins Cook: 40 mins

Easy

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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Ingredients

  • 500g lamb neck fillets, cut into bite-size pieces
    Lamb

    Lamb

    laam

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

  • 2 tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    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
    Parsley

    Parsley

    par-slee

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

Method

  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
5

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
2

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

anuradhab's picture
2

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

kerrieyre's picture
5

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
4

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
5

6.5 weight watchers points and delicious !

imabadpixie's picture
2

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
1

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
5

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
4

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
5

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
5

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
5

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
5

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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