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Moroccan Lamb

Ingredients

  • 1 tablespoon olive oil
  • 12 mid-loin lamb chops, well trimmed of fat
  • 2 onions, sliced
  • 1 large red capsicum, sliced
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • ½ teaspoon ground cinnamon
  • 1-2 teaspoons crushed chilli
  • 1 cup chicken stock or water
  • 250g butternut pumpkin, peeled and diced (or 2 carrots, peeled and diced)
  • Grated rind of 1 lemon
  • 1/3 cup fresh coriander or continental parsley, chopped
  • Natural yogurt, for serving
  • couscous or rice, for serving
  • Toasted slivered almonds and extra coriander, for serving.
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Method

  1. Heat oil in a heavy based casserole dish, brown lamb well on both sides and remove.
  2. Add onion, pepper, spices and chilli and saute for 1 minute. Add stock, pumpkin and lamb and simmer covered for 10 minutes.
  3. Remove lid, add lemon rind and simmer uncovered a further 10 minutes or until reduced slightly. Add chopped coriander.
  4. Serve over couscous with a dollop of yogurt, sprinkled with almonds and extra coriander.
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Notes & Tips

For more information and recipes from this series, click on the following link www.aliveandcooking.com.au

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