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)
- 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
- 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.
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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