Serves: 6, Calories: 466, Time: 2 hrs
Ingredients:
- 1 tbsp veg oil. 124
- 600g lean lamb, diced. 1584
- 1 large onion, diced. 75
- 2 large carrots (200g each), quartered lengthways and cut into chunks. 164
- 2 tsp garlic purée. 34
- Ras el Hanout spice mix - 4.¾ tsp worth
- 1 tsp ground cumin
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp ground coriander seeds
- ½ tsp hot paprika (or cayenne)
- ½ tsp ground allspice
- ¼ tsp ground cloves
- ¼ tsp salt (shy)
- ¼ tsp ground black pepper
- 400g can chopped tomato. 100
- 400g can chickpeas, drained. 292
- 200g dried apricot. 362
- 600ml lamb stock. 60
Method:
- In sauté pan; Heat oil, brown lamb on all sides. Set aside.
- Add onion and carrots. Sauté for 2-3 mins.
- Add garlic and cook for 1 min more.
- Stir in spices and tomatoes.
- Return lamb. Add chickpeas and apricots.
- Pour in stock, stir and bring to simmer.
- Cover. Cook for 1.½ hrs til lamb is tender.
- When ready, rest for 5 mins.
- Serve with rice, Vegetable Couscous or Spiced Couscous.
Calories = 2795
- 2795 / 6 = 466