Moroccan lamb stew
- oil spray
- 500g lean lamb steaks, sliced or cubed
- 1 large onion (160g), peeled and sliced
- 2 garlic cloves, minced
- 3 dried apricot halves, finely chopped
- 2 tbsp Moroccan seasoning
- pinch cinnamon
- 1 x 400g can chickpeas, drained
- 2 cups (500ml) vegetable stock
- 1 x 400g can crushed tomatoes
- 300g pumpkin, peeled and diced
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.
Find more lamb recipes:
- Baby lamb balti pies
- Balsamic lamb casserole recipe
- Easy lamb curry
- Greek-style lamb shanks
- Greek-style roast lamb
- Healthy roast lamb
- Herbed lamb chops
- Honey sesame lamb
- Lamb kofta kebabs
- Lamb and oregano ragu with baked brown rice
- Lamb and sweet potato slow cooker casserole
- Lamb and chickpea balls
- Lamb curry
- I 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.
- I could use a whole lot of spices for this dish, but why bother when you can buy the seasoning already done for you!
- Feel free to trade the chickpeas for lentils or cannellini beans or any other canned legumes.
- 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.
- This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.