- 0:20 Prep
- 2:00 Cook
- 4 Servings
- Capable cooks
Lift the lid on this conical cooking pot and unveil the secrets to mouth-watering Moroccan cuisine.
Ingredients
- 2 tablespoons olive oil
- 8 lamb neck chops
- 1 large onion, halved and sliced lengthways
- 2 cloves garlic, crushed
- 2 teaspoons freshly grated ginger
- 1 tablespoon sweet paprika
- 2 teaspoons ground cumin
- 1 cup (250 ml) Massel vegetable liquid stock
- 1/2 cinnamon stick
- 3/4 cup (140g) dried apricots
- 1/2 cup (100g) pitted prunes
- 2 tablespoons toasted slivered almonds
- Steamed couscous, to serve
Method
- Step 1Preheat oven to 160°C. Heat olive oil in a flameproof casserole dish and brown chops on both sides. Remove and set aside. Add onion to pan and cook over medium heat for 5 minutes, until soft. Add garlic, ginger, paprika and cumin, and cook for 1 minute.
- Step 2Pour in stock, stirring and scraping the bottom of the pan. Add cinnamon stick. Return chops to pan, and cover tightly with a lid.
- Step 3Bake for 1 hour, then add apricots and prunes. Bake for a further 30 minutes. Serve sprinkled with almonds and with couscous on the side to soak up the juices.
- Diabetes friendly
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1881 kj
Energy
20g
Fat Total
4g
Saturated Fat
7g
Fibre
34g
Protein
84mg
Cholesterol
340.93mg
Sodium
25g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
- Author: Tracy Rutherford
- Image credit: Steve Brown
- Publication: Fresh Living
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