This handy freeze-ahead North African lamb recipe is full of exciting flavours and requires only minimal effort.
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Ingredients
- 4 tbsp vegetable oil
- 1kg shoulder or leg of lamb, cubed
- 2 onions, chopped
- 4 celery sticks, chopped
- 4 tbsp tomato purée
- 2 tsp ground cumin
- Cayenne pepper, to taste (see tip)
- 750ml lamb or vegetable stock, hot
- 250g dried ready-to-eat apricots
- 100g dried ready-to-eat prunes
- 410g can chickpeas
- Couscous mixed with toasted flaked almonds and fresh coriander, to serve
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Method
- Heat the oil in a large frying pan over a medium-high heat. Fry the lamb in batches until just browned. Remove with a slotted spoon and put into a medium casserole.
- Add the onions and celery to the frying pan and cook for 5 minutes, stirring, until just transparent. Add the tomato purée, cumin and cayenne pepper and fry for 1 minute. Pour over the stock, bring to the boil, then pour into the casserole. Stir in the apricots and prunes and simmer over a low heat for 1 hour, or until the lamb is tender.
- Cool completely, then freeze in portions for up to 3 months. Thaw for 24 hours in the fridge. To reheat, put into a large pan over a medium heat and heat until piping hot.
- Drain and rinse the chickpeas, then stir into the casserole. Simmer for a few minutes to heat through. Season to taste. Serve with the couscous and garnish with coriander.
Nutrition
- 514kcals Calories
- 20g (5.3g saturated) Fat
- 34.8g Protein
- 52.3g (18.4g sugars) Carbs
- 0.7g Salt
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