Moroccan lamb

Moroccan lamb




  • 900g forequarter lamb chops
  • 2 teaspoon vegetable oil
  • 1 tablespoon olive oil
  • 1 medium brown onion, peeled and diced
  • 2 cloves garlic, peeled and sliced
  • ½ teaspoon allspice
  • 1 teaspoon garam masala
  • ½ teaspoon paprika
  • ½ teaspoon turmeric
  • ¾ cup carrot, peeled and diced (approx one medium carrot)
  • ½ cup celery, diced (approx one stick)
  • 400g tin whole tomatoes, drained and diced
  • 1 tablespoon red wine vinegar
  • ½ cup stock
  • ½ cup raisins
  • ¼ cup coriander leaves (optional)


Preheat oven to 180°C.

Spread the chops on a plate and rub with vegetable oil, season with salt and pepper.

Heat large oven-proof frying pan* over a high heat. Once hot, seal the chops then remove to a plate.

Once the chops have been sealed, turn the heat down to medium. Add olive oil, onions and garlic. Sauté for 1-2 minutes.

Add the allspice, garam masala, paprika and turmeric. Stir to combine and cook for 2-3 minutes to release flavours.

Add carrot and celery and continue to cook for 2-3 minutes, stirring to prevent sticking.

Add the diced tinned tomatoes, vinegar and stock. Stir to combine. Bring to a boil and simmer for 1-2 minutes.

Add the sealed lamb chops, cover with lid and place in the oven. Bake for 40 minutes, add raisins then continue baking for a further 20 minutes.

Remove from the oven, check seasoning, add coriander then serve with couscous.


  • *If you don’t have an oven-proof frying pan, use a large frying pan and then transfer the ingredients to a casserole dish so you can finish the cooking in the oven.
  • Using forequarter chops makes this a very economic family meal.
  • The ingredient list looks long but the workload is very short and the end result is delicious!
  • You can make this up to two days ahead of time – it’s a perfect dish for weekend cooking.
  • Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.

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