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Morrocan Lamb Casserole

Morrocan Lamb Casserole

  • Ingredients

    • 800g lamb chump chops (approx. 500g once trimmed)
    • 1/3 cup slivered almonds
    • 1 tablespoon olive oil
    • 1 Spanish onion, cut into wedges
    • 1 clove garlic, crushed
    • 2 teaspoons ground Moroccan spice mix
    • 400g can crushed tomatoes
    • 3 cups salt-reduced chicken stock
    • 1 ½ tablespoons EQUAL SPOONFUL or 4 Equal Sachets
    • ½ cup red lentils
    • 400g sweet potato, peeled, cut into 3cm chunks
    • 400g can chickpeas, drained, rinsed
    • ¼ cup chopped fresh mint

Instructions

1. Remove the fat and bones from the lamb and dice the chops into 2.5cm pieces.

2. Heat a large saucepan over medium heat, add the almonds, stir-fry until browned, remove and set aside. Add the oil, onion and garlic to the pan and stir-fry for 1 minute or until softened. Add the spice mix and stir-fry for 30 seconds.

3. Add the lamb, tomatoes, stock and Equal. Bring to the boil, reduce heat to low, cover with a lid and cook for 15 minutes. Remove the lid, add the lentils, chickpeas and sweet potato and cook a further 15 minutes or until the lamb and sweet potato are tender.

4. Serve sprinkled with mint and almonds.

Hint: Serve with couscous, if desired. Prepare according to instructions on the packet. Use ¼ cup raw couscous per person.


Nutritional Information

Average quantity per prepared serving

Energy 2290kJ
Protein 43.4g
Fat, Total 21.2g
- Saturated 5.70g
Carbohydrate 40.6g
- Sugars 13.6g
Sodium 1083mg
Iron 6.6mg (110% RDI*)

* Recommended Daily Intake