Moroccan lamb stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g lambneck fillets, cut into bite-size pieces
- 2 tsp paprika
- 3 tsp ground cinnamon
- 2 x 400g/14oz cans chopped tomatowith olive oil and garlic
- 1 tbsp finely chopped parsleyplus extra to serve
Nutrition: per serving
- kcal350
- fat22g
- saturates9g
- carbs13g
- sugars9g
- fibre2g
- protein27g
- salt1.47glow
Method
step 1
Heat a large, non-stick frying pan. Cook the lamb well on all sides without adding extra oil. Tip in the spices, then fry for 1 min more until aromatic.
step 2
Pour in the chopped tomatoes and parsley, bring to the boil, then simmer gently, with a lid on, for 30 mins or until the lamb is tender. Serve sprinkled with more parsley.
