One Pot Spicy Moroccan Lamb

Chef Anita has created a wholesome, winter warmer with Lamb.  The spices and orange make this a deliciously fragrant dish.

Being a one pot dish makes this a convenient menu addition and the fragrance while it is cooking has everyone’s mouth watering in anticipation.

Anita serves this dish with Cous Cous but it would be equally popular served with rice.

Instructions for Spicy Moroccan Lamb are for stovetop cooking but it can also be cooked in a slow cooker.

Chef Anita believes in simple, wholesome dishes which can be cooked from ingredients found in every kitchen.  Her mission is to bring everyone back to the table.  You can read more about Chef Anita here.

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Spicy Moroccan Lamb
A delicious one pot dish packed with flavour and the sweet tang of orange.
Spicy Moroccan Lamb
Course Main Dish
Prep Time 10 minutes
Cook Time 1 hour
Servings
people
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 1 hour
Servings
people
Ingredients
Spicy Moroccan Lamb
Instructions
  1. Heat a large pot and brown the meat in 2 batches quickly sealing the outside of the meat (2 batches to sear and not boil so your meat is tender)
  2. Add the diced onion and brown
  3. Add the Tomato Puree, drained chickpeas, potatoes, carrots, sultanas and beef stock
  4. Bring to the boil and lower the heat. Cover with the lid and cook for 1 - 1 1/2 hours. Stir occasionally to prevent sticking to bottom of the pot
  5. Once cooked, add Orange wedges, rind, mint and beans. Stir through and cook for a further 10 minutes until beans are cooked
  6. Serve with cous cous
Recipe Notes

This recipe is also suitable for cooking in a slow cooker.

You may like to thicken with 3 tsp cornflour blended with a little water.

 

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The Perfect Chunky Soup for Winter Weekends

Chunky German Potato, Onion & Bacon Soup

Anita has devised a hearty soup which will suit just about everybody.  Based on an old German Recipe, this soup contains basic ingredients that are always on hand.  You don’t require a blender to make this soup and it only takes about 30 minutes to get it onto the table!

If you have extra people arrive for dinner, no problem, just increase the quantity of each ingredient (alter the number of serves in the recipe box below).

You can adjust the flavour by simply adding more stock powder and some pepper.  It can be left simmering on the stove to develop a thicker texture or you can just reheat this soup when required.

Anita likes to serve the soup with some crusty bread or you can serve it with toast, cheesies or hot rolls and parmesan cheese.

You can read all about Chef Anita Here.

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Print Recipe
Chunky German Potato, Onion and Bacon Soup
Chunky German Soup
Course Soup
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Course Soup
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Chunky German Soup
Instructions
  1. Place the onion and bacon into a pot and cook on medium heat until the onion is transparent (not brown)
  2. Add the sliced potatoes, water and stock powder and bring to the boil
  3. Simmer for 30 minutes until the potato is cooked. Skim the fat off the top occasionally with a large spoon
  4. Season with black pepper. Adjust the flavour with more stock powder if desired.
  5. Serve into soup bowls and enjoy with fresh bread of your choice.
Recipe Notes

Chunky German Potato and Bacon Soup

If your bacon is really lean, just add a tablespoon of oil when frying off with the onion.

Add some chopped parsley if desired.

Anita's Chef Hack:  Buy bacon in bulk and divide into bundles of 4 rashes and freeze.  Bacon is a great flavour addition to many dishes and defrosts quickly.

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