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Moroccan lamb stew

Moroccan lamb stew

Name: Moroccan lamb stew
Cook time: 40 min
Total time: 45 min
Yield: 4
Cuisine: Moroccan
Ingredients: 500g lamb neck fillets, cut into bite-size pieces; 2 tsp paprika; 3 tsp ground cinnamon; 2 x 400g/14oz cans chopped tomato with olive oil and garlic; 1 tbsp finely chopped parsley plus extra to serve

Good Food team

Serves 4

Easy

Prep: 5 mins

Cook: 40 mins

A star rating of 4 out of 5.70 ratingsRate

68 comments

Shopping for dinner doesn't have to be a chore, this five ingredient Moroccan lamb tagine will have you in and out in no time, so there's more time to relax

Easily halved

Freezable

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A star rating of 5 out of 5.4 ratings

500g lamb
neck fillets, cut into bite-size pieces
2 tsp paprika
3 tsp ground cinnamon
2 x 400g/14oz cans chopped tomato
with olive oil and garlic
1 tbsp finely chopped parsley
plus extra to serve

Nutrition: per serving

kcal350
fat22g
saturates9g
carbs13g
sugars9g
fibre2g
protein27g
salt1.47g
low

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.

RECIPE TIPS

FRUITY CHICKEN WITH CORIANDER

Cut 4 chicken

breasts into bite-size pieces and coat in the spice

mix, as above. Use 1 tsp olive oil to brown the

chicken in a large pan, then add the tomatoes,

as before, 85g chopped dried prunes and a good

handful of coriander leaves. Bring to the boil,

simmer for 20 mins until the chicken is cooked,

then scatter with extra coriander to serve.

SPICE IT UP

Why not spice up your dish with

a good pinch of dried chilli flakes –

simply add them when you add the tomatoes.

Recipe from Good Food magazine, March 2008

Comments, questions and tips (68)

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Overall rating

A star rating of 4 out of 5.70 ratings

davidbush28290896

5 months ago

I'm sorry to say paprika and cinnamon do not make Moroccan lamb.

MmMm82

5 years ago

question

How would I adjust this to serve double the original recipe? Should I simply double up on all of the ingredients?

Barney Good Food

5 years ago

Hi, please bare in ind we haven't tested this in the Good Food kitchen but if we were doubling we would double everything except the spices which we would only increase by x 1.5. Also, the cooking times should stay the same. Hope that helps, Barney.

ruthjb

7 years ago

A star rating of 5 out of 5.

Really enjoyed as did my husband who does not like tomato! Definitely do again.

DropWallet

8 years ago

A star rating of 5 out of 5.

Great recipe, easy to make, I'd just add a bit more chilli.

LKnope

10 years ago

A star rating of 2 out of 5.

Made this with half the amounts listed as we we're only cooking for two. We used chicken instead. It was OK at best, wouldn't make it again. Very strong tomato flavour, a bit bland really. It seemed more like a pasta sauce. We had to add sugar as the tinned tomatoes were too bitter. I would say it…