Moroccan lamb recipes
Our top 3 of 3 Moroccan lamb recipes
-
Easy Cheat's Moroccan Lamb
- Moroccan Lamb and Chickpeas
-
Moroccan Lamb and Vegetables with Houmous and Mint Dip
- Recent recipes
- View all
Ingredients
- EASY CHEAT'S MOROCCAN LAMB
- 500g cubed lamb
- 1 sliced onion
- little ginger and crushed garlic
- 1 tin chopped tomatoes
- 2 tbs honey
- 100ml water
- 1 tin SCHWARTZ (cook Art) Richly roasted spice blend
- MOROCCAN
Method
- Brown lamb with the onion,ginger and garlic.
- Add 4tsp of the spice blend the tin tomatoes and honey mix well.
- Add the water cover and cook very slowly until meat is tender.
- Serve with plain white rice and pitta bread (maybe my garlic pita bread recipe it's great).
- TIP, You can find the spice mix in any supermarket with all the other spices and herbs. This also works great with chicken. I always add a little more spice if I use lamb because the meat can take that little extra spice.
maria ryder has contributed to these popular cooking recipes:
Ingredients
- 500g lamb pieces
- 1 red onion
- 1 yellow pepper
- 240g can of chickpeas
- 1 tomato
- 1 tsp cinnamon
- 1 tsp cumin
- 50g dried apricots
- 2 spring onion
- pinch black pepper
- 200g plain yoghurt
- 1 tsp curry powder
- 1 pack couscous
Method
- Fry the lamb until browned. Add in the sliced onion and spring onion cook for further 2 mins, stirring occasionally. Add pepper and cook further 6 mins. Add chickpeas, diced tomato spices and apricot to the pan leave to simmer for about 15-20 mins.
- Meanwhile mix the yoghurt and curry powder and set aside.
- Serve with cous cous.
Tips
For more deliciuos recipes check out www.lovedips.co.uk
Be the first to comment
Add commentIngredients
- 2 lamb neck fillets (weighing about 200g each)
- 2tbsp harissa sauce
- 1 red pepper. deseeded and cut into chunks
- 1 large courgette. sliced diagonally
- 1 aubergine. trimmed and sliced
- 1tbsp olive oil
- 4 pitta bread to serve. warmed
- salt and freshly ground black pepper
- FOR THE DIP:
- 6tbsp houmous
- 6tbsp fat-free Greek yoghurt
- 2tbsp fresh mint. chopped
Method
- 1. Place the lamb in a non-metallic dish, add the harissa sauce and turn to coat the lamb. If you have time, cover the lamb and leave to marinate in the fridge for a couple of hours.
- 2. Preheat the oven to 200C/gas mark 6. Preheat a griddle pan. Add the lamb and cook over a medium heat for 15 minutes, turning occasionally, until it is charred all over. Transfer the meat to a roasting tray and bake for 10-15 minutes, depending how pink you like your lamb.
- 3. Whilst the lamb is cooking, place all the vegetables in a bowl. Add the oil and seasoning and toss to mix. Place the vegetables in the griddle pan in batches and cook for 6-8 minutes, turning until they are charred and tender. Transfer to a plate and keep warm.
- 4. To make the dip, mix the houmous, yogurt and mint together and season to taste.
- 5. Slice the lamb and arrange on a platter with the vegetables and dip. Serve with the pitta.
Be the first to comment
Add comment