Moroccan-spiced lamb steaks

Moroccan-spiced lamb steaks
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

This Moroccan inspired recipe offers a healthy alternative to steak and chips – a simple crowd pleaser.

Nutrition: per serving

Calories
507kcals
Fat
18.3g (4.8g saturated)
Protein
35.6g
Carbohydrates
43.2g (23.3g sugars)
Fibre
13.8g
Salt
0.3g
Calories
507kcals
Fat
18.3g (4.8g saturated)
Protein
35.6g
Carbohydrates
43.2g (23.3g sugars)
Fibre
13.8g
Salt
0.3g

Ingredients

  • 2 tbsp olive oil
  • 2 red onions, thinly sliced
  • 500g courgettes, sliced
  • 2 garlic cloves, crushed
  • 1-3 tbsp harissa paste to taste (we like Belazu)
  • 2 x 400g tins chopped tomatoes
  • 2 x 400g tins chickpeas, drained and rinsed
  • 100g dried apricots, roughly chopped
  • 4 British free-range lamb steaks, about 100g each
  • Chopped fresh coriander to garnish

Method

  1. Heat 1 tbsp oil in a large pan and fry the onions for about 5 minutes until soft, then add the courgettes and fry for 5 minutes more. Add the garlic and fry for 1 minute, then stir in the harissa and cook for 1 minute. Pour in the tomatoes and chickpeas and simmer for 5 minutes, then add the apricots. Cook for 5 minutes, then taste and add more harissa if needed.
  2. Meanwhile, rub the lamb with the remaining oil and season well. Heat a large frying pan over a medium-high heat and fry the steaks for 2-4 minutes on both sides (this will give you pink to well-done lamb). Remove from the heat and leave to rest for 5 minutes.
  3. Slice the steaks into 1-2cm strips and serve them with the chickpea sauce and a few coriander leaves.

delicious. tips

  1. Double the chickpea sauce ingredients. Reserve half, cool, then freeze in a sealed plastic container or freezer bag for up to 1 month. Defrost overnight in the fridge, then gently heat on the hob in a lidded pan.

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