- 0:10 Prep
- 2:45 Cook
- 4 Servings
- Capable cooks
Create a Moroccan lamb stew with a some well-chosen staples from the pantry and a few extras!
Ingredients
- 1 tablespoon olive oil
- 8 (1.2kg) small lamb forequarter or shoulder chops, trimmed
- 1 large brown onion, cut into wedges
- 2 garlic cloves, crushed
- 1 tablespoon Moroccan seasoning
- 400g can crushed tomatoes
- 400g can chickpeas, drained, rinsed
- 2 medium carrots, peeled, cut into 1cm slices
- 1/2 cup Massel chicken style liquid stock
- 1 tablespoon chopped fresh flat-leaf parsley leaves
- Couscous, to serve
Method
- Step 1Preheat oven to 160°C/140°C fan-forced. Heat oil in a 10 cup-capacity flameproof, ovenproof dish over high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until just browned. Transfer to a plate. Add onion and garlic to dish. Cook for 2 to 3 minutes or until onion has softened. Add seasoning. Cook, stirring, for 1 minute or until fragrant.
- Step 2Return chops to dish. Add tomato, chickpeas, carrot and stock. Stir to combine. Season with pepper. Cover tightly with foil. Bake for 2 hours or until lamb is tender. Remove foil. Bake for 30 minutes or until sauce has reduced slightly.
- Step 3Sprinkle with parsley. Serve with couscous.
- Low carb
- Low sugar
- Lower gi
Nutrition
3188 kj
Energy
55g
Fat Total
15g
Saturated Fat
7g
Fibre
48g
Protein
146mg
Cholesterol
526.52mg
Sodium
7g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
Notes
Freezer tip: Spoon mixture into an airtight container or snap-lock bag at end of step 2. Freeze for up to 3 months.
- Author: Donna Boyle
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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