Name: Moroccan Lamb and Chickpea Casserole
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 750g diced lamb; 1 onion, finely chopped; 2 tsps bottled crushed garlic; 1 large carrot, peeled, finely chopped; 1 tblsp Moroccan seasoning; 2 tblsps tomato paste; 2 large beef stock cubes, crumbled; 410g can crushed tomatoes; 400g chickpeas, drained, rinsed; Cooked couscous, to serve

Moroccan Lamb and Chickpea Casserole

A tasty casserole with couscous.

Serves 4

Prep

10M

Cook

25M

Total

35M

TIP: To make couscous, bring 1½ cups chicken stock to boil in a large saucepan. Stir in 1½ cups couscous. Remove pan from heat. Stand, covered, for 5 minutes. Fluff with a fork. Transfer to a large bowl.

Ingredients

750g diced lamb

1 onion, finely chopped

2 tsps bottled crushed garlic

1 large carrot, peeled, finely chopped

1 tblsp Moroccan seasoning

2 tblsps tomato paste

2 large beef stock cubes, crumbled

410g can crushed tomatoes

400g chickpeas, drained, rinsed

Cooked couscous, to serve

Method

Step 1

Heat an oiled stockpot over a high heat. Add lamb in two batches. Cook, stirring, for about 3 minutes, or until browned all over. Remove. Reduce heat to medium.

Step 2

Add onion, garlic and carrot to pot. Cook, stirring, until soft. Return lamb to pot with seasoning and paste. Cook, stirring, for 1 minute.

Step 3

Dissolve stock cubes in ½ cup boiling water. Add to pot with tomatoes and chickpeas. Season with salt and pepper. Bring to boil. Cover with lid.

Step 4

Gently boil for 12 to 15 minutes, or until lamb is tender. Remove from heat.

Step 5

Serve casserole with couscous.

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Ingredients

Method

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