Name: Moroccan lamb hotpot
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 750 gram lamb shoulder, cut into 3cm cubes; 1 red onion, sliced; 2 clove garlic, crushed; 1 long red chilli, finely chopped; 1 tablespoon moroccan spice; 3 1/2 cup chicken stock; 400 gram can diced tomatoes; 1/2 cup dried lentils; 1 eggplant, chopped; 1 zucchini, chopped; couscous, to serve; coriander leaves, to serve

Ingredients

1 tablespoon olive oil

750 gram lamb shoulder, cut into 3cm cubes

1 red onion, sliced

2 clove garlic, crushed

1 long red chilli, finely chopped

1 tablespoon moroccan spice

3 1/2 cup chicken stock

400 gram can diced tomatoes

1/2 cup dried lentils

1 eggplant, chopped

1 zucchini, chopped

couscous, to serve

coriander leaves, to serve

Method

1.In a large heavy-based saucepan, heat oil on high. Brown lamb 3-4 minutes, stirring. Remove from pan.

2.Using the same pan, saute onion, garlic, chilli and spice 2-3 minutes, until onion is tender. Stir in stock and tomatoes. Bring to boil. Add lamb; reduce heat to low. Simmer, covered, 30 minutes.

3.Add lentils, eggplant and zucchini to pan. Return to simmer. Cook, covered, further 25-30 minutes, until lamb is very tender. Serve with couscous. Top with coriander.

You can make your own Moroccan spice mix: combine 1 tsp each of ground cumin, ground coriander and ground ginger, and 1/2 tsp each of allspice, cinnamon and cayenne pepper.
Note

Women's Weekly Food

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