Lift the lid on this conical cooking pot and unveil the secrets to mouth-watering Moroccan cuisine.
Ingredients
- 2 tablespoons olive oil
- 1kg lamb leg steak or lamb rump steak, trimmed, cut into 4cm pieces
- 1 large brown onion, diced
- 2 garlic cloves, crushed
- 2 x 410g cans chopped tomatoes
- 600g kent pumpkin, peeled, deseeded, cut into 3cm pieces
- 400g can chickpeas, drained, rinsed
- 200g green beans, trimmed, cut into 4cm pieces fresh coriander leaves, to serve
Method
- Step 1Preheat oven to 200°C. Heat 2 teaspoons of oil in a large, heavy-based saucepan or ovenproof casserole dish over medium-high heat. Add one-quarter of the lamb. Cook for 4 to 5 minutes or until browned. Remove to a bowl. Repeat with remaining oil and lamb, adding more oil if necessary.
- Step 2Add onion to pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Add garlic and cook for 1 minute. Add tomatoes and pumpkin. Return lamb to pan. Increase heat to high and bring to the boil.
- Step 3Remove from heat. Cover and place in oven. Cook for 1 hour or until meat is tender. Add chickpeas and beans. Cook for a further 15 minutes or until beans are tender. Spoon into bowls. Sprinkle with coriander. Serve.
- High fibre
- High protein
- Low carb
- Lower gi
Nutrition
2792 kj
Energy
29g
Fat Total
8g
Saturated Fat
12g
Fibre
62g
Protein
175mg
Cholesterol
1012.64mg
Sodium
20g
Carbs (sugar)
35g
Carbs (total)
All nutrition values are per serve
- Author: Dixie Elliott
- Image credit: Steve Brown
- Publication: Super Food Ideas
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