Ingredients
oil spray
500g lean lamb steaks
sliced or cubed
1 large onion
peeled and sliced (160g)
2 tsp garlic cloves
minced
3 dried apricot halves
finely chopped
2 tbsp Moroccan seasoning
pinch cinnamon
400g canned chickpeas
drained
500ml vegetable stock
400g canned crushed tomatoes
300g pumpkin
peeled and diced
Equipment
- 1 large non-stick frying pan
Instructions
- Heat a large non-stick frying pan on medium-high and spray with oil.
- Add lamb, onion and garlic.
- Cook for 10 minutes until lamb is browned and onions are softened.
- Add remaining ingredients and bring to the boil.
- Reduce heat, cover and simmer for 20-25 minutes until meat is lovely and tender. Serve in bowls.
Notes
Tip
Use lean lamb steaks to keep the fat and calories down but feel free to use any lamb you’ve got – just make sure to trim the fat away.
Tip
I could use a whole lot of spices for this dish, but why bother when you can buy the seasoning already done for you!
Tip
Feel free to trade the chickpeas for lentils or cannellini beans or any other canned legumes.
Tip
Three apricot halves may not seem like much, but believe me it packs a big punch and any more would give it too much apricot flavour.
