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Moroccan lamb with chickpeas

Name: Moroccan lamb with chickpeas
Yield: Serves 8
Cuisine: Moroccan recipes
Ingredients: 4 tbsp vegetable oil; 1kg shoulder or leg of lamb, cubed; 2 onions, chopped; 4 celery sticks, chopped; 4 tbsp tomato purée; 2 tsp ground cumin; Cayenne pepper, to taste (see tip); 750ml lamb or vegetable stock, hot; 250g dried ready-to-eat apricots; 100g dried ready-to-eat prunes; 410g can chickpeas; Couscous mixed with toasted flaked almonds and fresh coriander, to serve

Published: 31 Jan 06
Updated: 18 Mar 24

This handy freeze-ahead North African lamb recipe is full of exciting flavours and requires only minimal effort.

Easy
February 2006

Test kitchen approved

Serves 8
Takes 1½ hours to make, plus cooling

This handy freeze-ahead North African lamb recipe is full of exciting flavours and requires only minimal effort.

Nutrition: per serving

Calories: 514kcals
Fat: 20g (5.3g saturated)
Protein: 34.8g
Carbohydrates: 52.3g (18.4g sugars)
Salt: 0.7g

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Ingredients

4 tbsp vegetable oil
1kg shoulder or leg of lamb, cubed
2 onions, chopped
4 celery sticks, chopped
4 tbsp tomato purée
2 tsp ground cumin
Cayenne pepper, to taste (see tip)
750ml lamb or vegetable stock, hot
250g dried ready-to-eat apricots
100g dried ready-to-eat prunes
410g can chickpeas
Couscous mixed with toasted flaked almonds and fresh coriander, to serve

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Method

Heat the oil in a large frying pan over a medium-high heat. Fry the lamb in batches until just browned. Remove with a slotted spoon and put into a medium casserole.
Add the onions and celery to the frying pan and cook for 5 minutes, stirring, until just transparent. Add the tomato purée, cumin and cayenne pepper and fry for 1 minute. Pour over the stock, bring to the boil, then pour into the casserole. Stir in the apricots and prunes and simmer over a low heat for 1 hour, or until the lamb is tender.
Cool completely, then freeze in portions for up to 3 months. Thaw for 24 hours in the fridge. To reheat, put into a large pan over a medium heat and heat until piping hot.

Drain and rinse the chickpeas, then stir into the casserole. Simmer for a few minutes to heat through. Season to taste. Serve with the couscous and garnish with coriander.

Recipe from February 2006 Issue

Nutrition

Nutrition: per serving

Calories: 514kcals
Fat: 20g (5.3g saturated)
Protein: 34.8g
Carbohydrates: 52.3g (18.4g sugars)
Salt: 0.7g

delicious. tips

If you want to eat this straightaway, prepare up to the end of step 2, then complete step 4. Add a pinch of cayenne pepper for subtle warmth, ½ teaspoon for a bit more heat and 1 teaspoon for a kick.