A Moroccan staple, this slow-cooked casserole is slightly sweet from warm spices and dried apricots.
Per serving: 547kcals, 19g fat (19.2g saturated), 19.2g carbs, 14.2g sugars, 72.6g protein, 2.9g fibre, 0.244g sodium
2 hours 40 minutes
|1.2kg trimmed lamb leg|
|Salt and black pepper|
|1 chopped brown onion|
|2 crushed garlic cloves|
|2 tsp ground coriander|
|2 tsp ground cumin|
|½ tsp ground ginger|
|1 thinly sliced long red chilli|
|400g tin of chopped tomatoes|
|A handful of chopped dried apricots|
|2 tbsp honey|
|2 small thickly sliced courgettes|
|A handful of chopped coriander leaves|
- Preheat the oven to 160˚C/140˚C fan/gas mark 3 and heat some oil a large, heavy casserole dish over a medium-high heat. Season the lamb with salt and pepper, then add to the casserole. Cook for a few minutes per side until browned all over, then transfer to a plate.
- Reduce the heat to medium and add another drizzle of oil. Add the onion, garlic, coriander, cumin, ginger and chilli and cook for two minutes until softened.
- Return the lamb and any juices from the plate to the pan with the tomato, apricot, honey and 500ml of cold water.
- Cover with the lid and bring to the boil. Transfer to the oven and bake for two hours.
- Skim away any fat from the surface, then add courgettes and cook for another 30 minutes until tender.
- Stir in the coriander just before serving with couscous and yoghurt.