Simple Moroccan lamb recipe

One of my New Year’s Resolutions was to learn more new recipes to add to our weekly meal plans, so I was delighted when one of my lovely readers, Jenny, sent me this simple recipe for Moroccan lamb. I’m reproducing it here with her permission – thanks Jenny! It couldn’t be easier to cook, and it serves four people. It’s the perfect warming recipe for a cold, windy day like today!

You will need

  • 450g lean diced lamb
  • 1 onion finely chopped
  • 1 tablespoon tomato puree
  • 1 teaspoon ground cumin
  • 1 teaspoon chilli powder
  • 1 teaspoon chopped mint
  • 1 teaspoon chopped coriander
  • 1 clove garlic crushed
  • 150ml beef stock (made with a stock cube)
  • 2 teaspoons cornflour, blended with 1 tablespoon water

Step 1
Heat a drizzle of oil in a saute pan. Saute the onion slowly until soft. Add lamb and cook for 5-10 minutes until brown.


Step 2

Add all other ingredients (except cornflour and water paste). Bring to the boil, cover and simmer for 1 hour until lamb is tender.


Step 3

Stir in the cornflour and water paste to thicken the sauce before serving with rice and/or seasonal vegetables.


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