Moroccan Lamb Curry

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

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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