Moroccan lamb

Moroccan lamb

  • 1
  • 2
  • 3
  • 4
  • 5
(65 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
Save to My Good Food
Please sign in or register to save recipes.


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



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
2nd Mar, 2018
Really enjoyed as did my husband who does not like tomato! Definitely do again.
8th Aug, 2016
Great recipe, easy to make, I'd just add a bit more chilli.
19th Aug, 2014
Made this with half the amounts listed as we we're only cooking for two. We used chicken instead. It was OK at best, wouldn't make it again. Very strong tomato flavour, a bit bland really. It seemed more like a pasta sauce. We had to add sugar as the tinned tomatoes were too bitter. I would say it needs more herbs/spices and needs to cook for a lot longer than 30 mins to taste as good as it should.
25th Jun, 2014
I started this off by frying an onion, chopped garlic and a chopped red chilli. I made it to serve two so used one normal tin of tomatoes. I removed the lid and turned up the heat 10 minutes before the end of cooking time as I thought it was looking a bit wet. It was really delicious. Warm and spicy with the freshness of the parsley.
16th Jun, 2014
I've made this a couple of times and it is lovely, however i do add a generous pinch of chilli flakes and 2 teaspoons of Ras El Hanout (mixed spice blend) to it which i think finishes it off nicely, i can see it being a bit bland without.
23rd May, 2014
Yeah, in two minds about this one. Made half the quantity and only had regular tinned tomatoes, but other than that followed the recipe and it was a very unusual flavour - bitter, a bit like dhansak curry if you've ever had that. I wasn't convinced about the cinnamon so would only use 2tsp at most next time. I added a good shake of sugar to make this palatable for my family!
20th Mar, 2014
Well I'm glad that I DIDN'T read the reviews before I made this dish because I probably wouldn't have bothered. It was quite tomatoey but I like tomatoes. I didn't deviate from the recipe much but used plain chopped tomatoes because I hadn't got any other kind (not a fan of tinned tomatoes with things added) and I'd got a jar of mixed morrocan spices, so added a teaspoon. It reduced quite a lot, so added some water, so it didn't dry up. If I had thought ahead, I might have tried it in the slow cooker but used the recipe as a way of using up some diced lamb that I had in the fridge and not many other available ingredients so it worked well for me and I thought the end result was very tasty. I would definitely do it again.
7th Mar, 2014
Mine looked nothing like this photo at all and I was very disappointed with dish. There is no way it requires 2 tins of tomatoes, one would be fine. All I could taste was cinnamon and tomato. I don't like to waste food but I am ashamed to say most of this went in the bin.
petethemeat's picture
20th Aug, 2013
I wish I had read the comments first. After eating the meal I said to my wife this needs onions and more garlic. Quite tasteless otherwise.
13th Aug, 2013
This was really nice, I read the other reviews and too fried and onion and garlic then added the spices and the meat, I also only used 1 tin of tomatoes, and added a little chicken stock. I used the left over lamb from a leg of lamb the day before. A really good recipe if you have lamb leftover and use cupboard ingredients.


8th Mar, 2020
How would I adjust this to serve double the original recipe? Should I simply double up on all of the ingredients?
Barney Good Food's picture
Barney Good Food
9th Mar, 2020
Hi, please bare in ind we haven't tested this in the Good Food kitchen but if we were doubling we would double everything except the spices which we would only increase by x 1.5. Also, the cooking times should stay the same. Hope that helps, Barney.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?