Moroccan Lamb Curry
Preparation time is 5minutes
Cook time is 45minutes
Total time is 50minutes
Serve is for 4 people
Estimated cost per serve is 7.05 dollar
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.
Categories
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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