Moroccan Lamb Stew
Serves: 4
Ingredients
To make Moroccan Lamb Stew, you'll need:
- 3 tbsp. olive oil
- 500g lean lamb steaks, diced
- 1 medium onion, finely sliced
- 2 garlic cloves, finely chopped
- 1 medium potato
- 400g tinned plum tomatoes
- 1 medium red bell pepper, sliced
- 220g tinned chickpeas
- 1 small aubergine
- 250ml boiling water
- 2 tbsp. red wine vinegar
- 1 tbsp. fresh coriander, finely chopped
- Salt and freshly ground pepper to taste
Method
- Preheat the oven to Gas Mark 4 or 180°C.
- Heat half the oil in a large saucepan on a high heat, and brown the pieces of lamb for 5 minutes.
- Lower the heat and add the rest of the oil. Fry the onions and garlic for 4 minutes.
- Pop the lamb, onions and garlic into a large ovenproof dish.
- Throw in the potato, tomatoes, red bell pepper, chickpeas, aubergine, boiling water and red wine vinegar.
- Season to taste with the salt and freshly ground pepper. Mix thoroughly, and cook for 1 hour and 15 minutes until the lamb is cooked.
Nutritional Facts (Per Serving)
Calories 431 | Total Fat 17g | Saturated Fat 4g | Carbohydrates 30g | Fibre 6g | Protein 40g
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