Moroccan lamb

Moroccan lamb

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(45 ratings)

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, questions and tips

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25th Apr, 2011
Delicious and very easy to make. I only used one can of chopped tomatoes, and this was plenty.
18th Apr, 2011
Won't be making this again
6th Mar, 2011
Way too tomatoey. Simple to make but lacked any other taste apart from tomato. Removed from my binder.
18th Jan, 2011
was very simple, easy to make, will fry some onions/garlic next time and thicken a little longer
6th Oct, 2010
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!!!
23rd Aug, 2010
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.
4th Aug, 2010
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!
18th Jul, 2010
6.5 weight watchers points and delicious !
12th Jul, 2010
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 :(
14th May, 2010
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?


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