Name: Moroccan Lamb recipe
Cook time: 140 min
Total time: 140 min
Yield: 4
Cuisine: moroccan
Ingredients: 2 tbs olive oil; 600 g lamb leg boned cubed; 1 onion chopped; 2 garlic cloves crushed; 1/2 tsp ground cinnamon; 1/2 tsp ground turmeric; 1/2 tsp ground ginger; 4 tbs coriander chopped; 800 g no-added-salt canned chopped tomato; 1L reduced-salt gluten-free chicken stock (liquid); 500 ml water; 160 g red lentils; 300 g canned chickpeas drained rinsed; 1 tsp coriander *to serve

by Jessikitten Last updated on 05/02/2025

Very tender, mild but tasty lamb dish

- Jessikitten

Ingredients

2 tbs olive oil
600 g lamb leg boned cubed
1 onion chopped
2 garlic cloves crushed
1/2 tsp ground cinnamon
1/2 tsp ground turmeric
1/2 tsp ground ginger
4 tbs coriander chopped
800 g no-added-salt canned chopped tomato
1L reduced-salt gluten-free chicken stock (liquid)
500 ml water
160 g red lentils
300 g canned chickpeas drained rinsed
1 tsp coriander *to serve

Method

Step 1

Heat olive oil in large saucepan over high heat and brown the lamb in batches for 2-3 minutes.
Step 2

Reduce heat to medium, then return the lamb to pan with onion and garlic and sauté for 5 minutes.
Step 3

Add spices, season with freshly ground black pepper and cook for 2 minutes.
Step 4

Stir in coriander, tomato, stock, and 500 mL water and bring to the boil over high heat.
Step 5

Add lentils, then reduce heat to low. Cover and simmer for 1½ hours.
Step 6

Stir in chickpeas and simmer, uncovered, for a further 30 minutes, or until the lamb is tender and the sauce is thick.
Step 7

Season with freshly ground pepper and serve scattered with coriander leaves.

Recipe Notes

from Australia’s Best Recipes team

I have also done this in the slow cooker; place all ingredients (except chickpeas) into slow cooker and cook on low for about 8 hours, keeping an eye on the liquid. It may need extra stock or water. Add chickpeas about an hour before serving.

Serve with couscous or mashed potato.