Moroccan Lamb Curry
Preparation time is 5minutes
Cook time is 45minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1/3 cup currants
- 1/4 cup fresh coriander, chopped
- 1 onion, chopped
- 2 zucchini, chopped
- 1kilograms lamb forequarter chops
- 1 cup beef stock
- 1tablespoons oil
- 1tablespoons oil (extra)
- 420grams chick peas, drained
- 1 1/2 cup couscous
- 12 dried apricots, chopped
- 2 clove garlic, crushed
- 260grams moroccan tagine simmer sauce
Nutrition per serving
5120kJ
Protein
128grams
Sugars
92.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Heat oil in a large pan and fry chops until well browned. Remove from the pan and reduce heat.
Step 2 of 6
Add onion and garlic and cook until soft. Stir in simmer sauce, stock and 1 cup of water.
Step 3 of 6
Return the meat to the pan and bring to the boil. Reduce heat, cover and simmer for 20 minutes.
Step 4 of 6
Add apricots, chickpeas and zucchini. Simmer, uncovered for 15 minutes or until meat is tender and separates from the bone.
Step 5 of 6
Meanwhile, combine couscous, 1 1/2 cups boiling water, extra oil and currants in a bowl. Cover and set aside until liquid is absorbed.
Step 6 of 6
Add coriander and fluff up grains with a fork to separate. Serve lamb with couscous.
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