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.

Print Recipe
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.

 

Share this Recipe

Leave a Reply