Moroccan lamb with chickpeas
- February 2006
- Serves 8
- Takes 1½ hours to make, plus cooling
This handy freeze-ahead North African lamb recipe is full of exciting flavours and requires only minimal effort.
- 20g (5.3g saturated)
- 52.3g (18.4g sugars)
If you want to eat this straightaway, prepare up to the end of step 2, then complete step 4. Add a pinch of cayenne pepper for subtle warmth, ½ teaspoon for a bit more heat and 1 teaspoon for a kick.
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