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.

Moroccan Lamb

Moroccan Lamb

Serves 4
Points per serving 5½ (original points)

1 onion chopped
2 cloves garlic chopped
1 tbsp sunflower oil
15oz lamb leg steaks cut into chunks
1tsp paprika
¼tsp cayenne peper
1tsp ground cinnamon
1tsp ground cumin
1tsp ground coriander
2 x 400g tins chopped tomatoes
1pt lamb or vegetable stock (cube)
5oz dried apricots sliced
400g tin chick peas (drained)
Small handful of mint or parsley

Heat oven to Gas 6, 200c, 400f.

Fry onion and garlic in oil until golden
Add lamb and spices and fry for 1 more minute.
Add remaining ingredients and bring to simmer.
Transfer to ovenproof dish and cook covered in the oven for 1 - 1.5hrs until the meat is temder.
Serve sprinkled with chopped mint or parsley.

Notes

Depending on how many points you wish to use this can be eaten with couscous - don't forget to add the points though