MOROCCAN LAMP RECIPES

Name: Moroccan lamb
Cook time: 40 min
Total time: 45 min
Yield: 4
Cuisine: Moroccan
Ingredients: 500g lamb neck fillets, cut into bite-size pieces; 2 tsp paprika; 3 tsp ground cinnamon; 2 x 400g/14oz cans chopped tomato with olive oil and garlic; 1 tbsp finely chopped parsley, plus extra to serve

MOROCCAN LAMB RECIPE | BBC GOOD FOOD

Moroccan lamb recipe | BBC Good Food image

Shopping for dinner doesn't have to be a chore, this five ingredient dish will have you in and out in no time, so there's more time to relax at home

Provided by Good Food team

Categories Buffet, Dinner, Main course, Supper

Total Time 45 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 5

Ingredients

500g lamb neck fillets, cut into bite-size pieces
2 tsp paprika
3 tsp ground cinnamon
2 x 400g/14oz cans chopped tomato with olive oil and garlic
1 tbsp finely chopped parsley, plus extra to serve

Steps:

Heat a large, non-stick frying pan. Cook the lamb well on all sides without adding extra oil. Tip in the spices, then fry for 1 min more until aromatic.
Pour in the chopped tomatoes and parsley, bring to the boil, then simmer gently, with a lid on, for 30 mins or until the lamb is tender. Serve sprinkled with more parsley.

Nutrition Facts : Calories 350 calories, FatContent 22 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 2 grams fiber, ProteinContent 27 grams protein, SodiumContent 1.47 milligram of sodium

MOROCCAN LAMB RECIPE | MARTHA STEWART

Moroccan Lamb Recipe | Martha Stewart image

This easy lamb stew comes together in just 45 minutes. Using dried fruit in savory dishes is traditional in Moroccan and Middle-Eastern cooking and adds a rich, sweet taste.

Provided by Martha Stewart

Categories Lamb Recipes

Total Time 45 minutes

Prep Time 15 minutes

Number Of Ingredients 12

Ingredients

5 teaspoons olive oil
1 1/4 pounds boneless leg of lamb, cut into 1-inch cubes
Coarse salt and ground pepper
1 large onion, halved and sliced
4 cloves garlic, thinly sliced
1/2 teaspoon paprika
1/2 cup dried apricots, halved
1/2 cup pitted prunes
1 can (14 1/2 ounces) whole peeled tomatoes, drained
1/2 cup packed fresh cilantro leaves, plus more for garnish for the lamb
2 tablespoons fresh lime juice
Best Couscous, for serving (optional)

Steps:

In a 5-quart saucepan with a tight-fitting lid, heat oil over high heat. Swirl to coat bottom of pan. Season lamb with salt and pepper; cook until browned, 3 to 5 minutes. Transfer to a plate.
Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, until softened, 2 to 4 minutes. Add paprika, apricots, prunes, tomatoes, and 3 cups water. Bring to a boil; reduce heat. Simmer, partially covered, until tomatoes begin to break apart and sauce is thickened, 25 to 30 minutes.
Return lamb and any accumulated juices to pan; cook until heated through, about 1 minute. Stir in cilantro and lime juice. Serve lamb with couscous, if desired; garnish with more cilantro.

Nutrition Facts : Calories 371 g, FatContent 13 g, FiberContent 4 g, ProteinContent 31 g

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