Moroccan-Spiced Lamb and Chickpea Casserole
Ingredients
- 500 g diced lamb shoulder
- 400 g tinned chickpeas
- 400 g tinned chopped tomatoes
- 1 onion
- 3 garlic cloves
- 1 tsp ground cinnamon
- 2 tsp ground coriander
- 300 ml lamb stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 525 kcal
- Protein
- 30.6 g
- Carbohydrate
- 23.7 g
- of which sugars
- 6 g
- Fat
- 33.6 g
- of which saturates
- 12.1 g
- Fibre
- 8.3 g
- Salt
- 1.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oil in a large pot over high heat and brown the lamb in batches. Set aside.
- 2
Fry the diced onion in the same pot for 5 minutes, then add the crushed garlic, cinnamon and ground coriander.
- 3
Return the lamb to the pot and pour in the chopped tomatoes and stock.
- 4
Bring to the boil, cover and simmer on a low heat for 30 minutes.
- 5
Add the drained chickpeas and cook uncovered for a further 10 minutes. Season and serve with couscous.
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