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Moroccan Lamb

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  • 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


  • STEP 1

    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.

  • STEP 2

    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.


Cut 4 chicken
breasts into bite-size pieces and coat in the spice
mix, as above. Use 1 tsp olive oil to brown the
chicken in a large pan, then add the tomatoes,
as before, 85g chopped dried prunes and a good
handful of coriander leaves. Bring to the boil,
simmer for 20 mins until the chicken is cooked,
then scatter with extra coriander to serve.


Why not spice up your dish with
a good pinch of dried chilli flakes –
simply add them when you add the tomatoes.

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