Moroccan lamb

Moroccan lamb

Serves: 10 (1 meal + 1 frozen meal)

Time to make: 15 mins

Hands-on time: 15 mins

Ingredients

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2 tablespoons olive oil

½ teaspoon cinnamon

½ teaspoon pepper

½ teaspoon salt

1kg lamb shoulder chops

2 small onions, cut in large cubes

2 stalks celery, finely sliced

2 carrots, peeled, sliced

2 cloves garlic, crushed

2 parsnips, peeled, sliced

2 x 400g cans chopped tomatoes

1 ½ cups water

½ cup halved dried apricots

400g yams

390g can chickpeagarbanzoXsgarbanzosX, drained

3 ½ cups couscous

Instructions

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1 Heat a frying pan and add half the olive oil. Preheat slow cooker to high. Sprinkle spice and seasoning over chops and rub in. Brown chops on each side and place in slow cooker.

2 In same frying pan gently fry onions then cover and cook for a few minutes. Transfer to slow cooker. Add the remaining oil, celery and carrots. Cover and cook for a few minutes. Add garlic and stir through for 1 more minute. Add to slow cooker with parsnips.

3 Add tomatoes and water to pan then bring to the boil. Pour over the ingredients in slow cooker. Sprinkle over apricots and whole yams. Turn to low and leave to cook for 6 hours.

4 Test to see if the meat is tender (it should fall away from bones). Add chickpeas to lamb and cook for 30 more minutes. Prepare couscous following packet directions. Serve with warm couscous.

Variations

Make it gluten free: Use gluten-free couscous and check cinnamon is gluten free.

HFG tip

To freeze: Pack in a freezer-safe container. Freeze for up to six weeks. To thaw, defrost in microwave for 10 minutes then reheat gently in a saucepan until simmering.

Nutrition Info (per serve)

Calories 516 cal

Kilojoules 2160 kJ

Protein 33 g

Total fat 13 g

Saturated fat 4 g

Carbohydrates 60 g

Sugar 10 g

Dietary fibre 8 g

Sodium 290 mg

Calcium 110 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.