Home » Lamb Recipes » Moroccan Lamb Stew
Serves: 6
Cook: 10 mins
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Equipment
- baking tray
- ladle
- colander
- Spoon
- Chopping boards
- measuring spoons
- measuring jug
- Wooden spoons
- oven gloves
- knives
- Frying pan
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Ingredients
- 1 tbsp Olive oil
- 4 Northern Ireland Farm Quality Assured lamb steaks
- 1 Large red onion
- 2 Garlic cloves
- 1 tbsp Moroccan seasoning
- 1 tsp ground cumin
- 1 tsp Ground ginger
- 1/2 tsp Ground cinnamon
- 200 ml Lamb stock
- 400 ml Passata
- 1/2 tbsp Honey
- 1 Butternut squash
- 1 Red onion
- 120 g Baby spinach leaves
- 400 g Tin chick peas drained
To serve
- 2 Large flat breads cut in half
- 2 TBSP Greek natural yogurt
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Method
- Peel and slice the butternut squash into small chunks.
- Peel and dice the onion. Peel and chop the garlic
- Dissolve the stock cube in 200ml of boiling water
- Using a separate chopping board, dice the lamb into small pieces. Remember to thoroughly wash hands after handling raw meat.
- Heat the oil in a large frying pan and fry the onion until soft.
- Add the garlic, Moroccan seasoning, cumin ginger and cinnamon to the saucepan and cook for 1-2 minutes.
- Dissolve the stock cube in 200ml of water and add to pan with passata and honey.
- Add the butternut squash and continue to cook for 10 - 15 minutes until tender.
- Add the lamb, stir and simmer for 2-3 minutes. Check that the lamb is cooked through thoroughly and there are no pink juices.
- Drain the chick peas and add to the pan with spinach, cook for 1 - 2 minutes.
- Warm the flatbreads for a few minutes in a hot oven.
- Ladle the stew into warm bowls and drizzle with a little yoghurt. Serve with warm flat breads.
