MOROCCAN LAMB

MOROCCAN LAMB

Serves 4

Syn Free

1 onion, finely chopped
3 stalks of celery, finely chopped (optional)
2 tsp. crushed garlic
3 tsp. ground coriander
3 tsp. ground cumin
250ml hot chicken stock
450g extra lean lamb mince
400g can chopped tomatoes
1 medium-sized sweet potato, peeled and cut into 2cm dice
2 courgettes, halved lengthways and thickly sliced

Spray a large pan well with Frylight.
Cook the onion and celery until softened. Much easier with frozen onion.
Add the garlic and spices and cook for a further minute.
Add the lamb and cook, stirring for 5 minutes, over a high heat, until browned.
Add the stock, tomatoes and sweet potato.
Bring to the boil, reduce heat and simmer gently for 10 mins.
Add the courgette and cook, uncovered, over a medium heat for 15 minutes, stirring regularly, or until the veg are tender and the sauce has thickened.

Lovely served over pasta.