Moroccan lamb

Moroccan lamb

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(45 ratings)

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, questions and tips

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katelewis1007
27th Nov, 2012
4.05
Fried off onion and garlic before browning the lamb and slow cooked the whole thing for 2 hours in the oven. Also added chickpeas 10 mins before the end of cooking, and served with cous cous. Tasted lovely.
jahjahbinx
17th Nov, 2012
made this tonight & it was not too bad. i took the advice of previous reviews & fried an onion & 2 cloves or garlic before following the rest of the recipe. i only used 1 can of tomoatoes, but even this was a little too much, so next time i will use less & add a bit of stock to make up with it. i used hot paprika & added more of that & the cinammon than the recipe said, to rescue from the overly tomato taste. i also added about 3 or 4 teaspoons of harrissa paste. all in all it was tasty & had a nice kick to it, but needs more tweeking to prevent the tomatoes taking over.
doggibag
26th May, 2012
4.05
I did as the others and fried off garlic and shallots first and also added a couple of fresh rosemary leaves to the meat. I cooked it all and then left it in a slow cooker for about 2 hours. A small glass of dry sherry adds depth (2nd time I cooked this) I countered the water issue by draining one of the tins first to reduce the water content and adding some puree (about a tablespoon). Served it with saffron rice and baked spiced round courgette. Just delicious!
lisajo29
7th Mar, 2012
Forgot to rate!
lisajo29
7th Mar, 2012
I didn't add the cinnamon or parsley, instead I added 3 tsp of smoked paprika, 1 tsp of salt, 2 tsp of ground black pepper and potatoes, peas and carrots. I left it to cook on the hob (using all the other ingredients) for 2 hours 30 mins, stirring occasionally and also adding a little water as didn't want it to thicken too quickly! The end result was a thick, fiery, smoky rich tomato sauce with tender lamb and soft veg. Definitely make again!
nightowl2
28th Jan, 2012
5.05
Quick and easy to make - my fussy husband loved it
vickpole
27th Sep, 2011
4.05
This was lovely but I did take advice from others and used only one tin of tomatoes with some white wine and water to make up about half a tin of fluid. I also cooked off onion and garlic and added dried apricots and harissa and cooked it slowly in the oven. The result was a very tasty mid-week dinner, the lamb was very tender and I would definitely do this again.
fayfumbs's picture
fayfumbs
26th Aug, 2011
5.05
Added chopped apricots, a handful of sultanas and some chilli powder then cooked in a low oven for 1 hour. Served with couscous and greek yogurt. Absolutely delicious.
clarejackson
18th Aug, 2011
4.05
I used a teaspoon of harisa paste and, like some others slow cooked this. Used fewer tomatoes and a bit of stock. Very tasty with rice.
ollamaii
31st May, 2011
5.05
Very nice! :) I really like tomatoes, so I didn't mind that their taste is quite strong. You can still easily taste the lamb and the spices/ It's a good mix of flavours and tastes yummy.

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