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Moroccan lamb

Moroccan lamb

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A star rating of 4 out of 5.67 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Easily halved
  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal350
fat22g
saturates9g
carbs13g
sugars9g
fibre2g
protein27g
low insalt1.47g
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Ingredients

  • 500g lamb neck fillets, cut into bite-size pieces
  • 2 tsp paprika
  • 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

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
FRUITY CHICKEN WITH CORIANDER
Cut 4 chicken breasts into bite-size pieces and coat in the spice mix, as above. Use 1 tsp olive oil to brown the chicken in a large pan, then add the tomatoes, as before, 85g chopped dried prunes and a good handful of coriander leaves. Bring to the boil, simmer for 20 mins until the chicken is cooked, then scatter with extra coriander to serve.
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.

Recipe from Good Food magazine, March 2008

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A star rating of 4 out of 5.67 ratings
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