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Moroccan lamb stew

A cooking pot of Moroccan lamb stew with wooden spoon

Moroccan lamb stew

Name: Moroccan lamb stew
Cook time: 40 min
Total time: 45 min
Yield: 4
Cuisine: Moroccan
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

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 40 mins

A star rating of 4 out of 5.72 ratingsRate

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Shopping for dinner doesn't have to be a chore, this five ingredient Moroccan lamb tagine will have you in and out in no time, so there's more time to relax

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal350
fat22g
saturates9g
carbs13g
sugars9g
fibre2g
protein27g
salt1.47g

low

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 5.72 ratings

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