Moroccan Baked Lamb

Moroccan Baked Lamb

Serves 4

Approx. 0.5 Syn per serving, when not using the olives

240g basmati rice
600g lean, diced lamb (leg is good)
25g harissa paste - 2.5 Syns
1 tsp. ground cumin
Zest and juice of 1 lemon
50g pitted black olives, sliced - optional. 50g pitted black olives = 3 Syns
400g can chickpeas, rinsed and drained
Pinch of turmeric or saffron
600ml hot lamb stock

Pre-heat the oven to 200C/Gas 6.
Mix the lamb pieces with the harissa, cumin and lemon zest and marinate for 10 minutes.
Spray a large, non-stick frying pan well with Frylight and fry the lamb for 4-5 minutes.
Stir in the lemon juice and olives, if using.
Meanwhile, put the rice, chickpeas and turmeric/saffron into a tagine or casserole dish and pour over the hot stock.
Top with the lamb mixture, cover and bake for 1 hour or until the liquid is absorbed and the lamb is tender.