Moroccan Lamb
-
- 450 gm Fresh For You Chunky Boneless Cubes
- 125 gm fine green beans
- 410 gm chickpeas, boiled and drained
- 2 carrots, peeled and cut into 2 cm cubes
- 1 onion, finely sliced
- 2 cloves garlic, finely chopped
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground paprika
- 2 tsp ground cumin
- Juice of 1 lemon
- 4 tbsp olive oil
- 500 gm tomato puree
- 2/3 cup (150 ml) water
- Salt and freshly ground black pepper
To make the marinade, mix together the spices, garlic and lemon juice. Add the Chunky Mutton Boneless cubes and stir well to combine. There will appear to be too much spice but this is normal. Cover and leave to marinate in the refrigerator for an hour.
Soak some chick peas overnight, boil till tender and drain in a colander.
To cook the lamb, heat the oil in a large saucepan and cook the onion until softened. Add the Mutton boneless cubes, cooking a few pieces at a time making sure that the lamb is sealed on all sides. Put the cooked pieces of lamb to one side while cooking the remainder.
Return the meat and remaining marinade to the pan, pour in the tomato puree and water and bring to the boil. Reduce the heat, add the carrots, cover with a lid and simmer gently for 35-40 minutes.
Add the green beans and boiled and drained chickpeas and cook for a further 5 minutes. Season to taste.
Serve with couscous
Preparation time: Soaking overnight, 1.5hours with marination.
Cooking Time: 45 mins
Serves: 4
