Morrocan Lamb Casserole
Prep: 15 mins | Cook: 35 mins | Serves: 4
800g lamb chump chops (approx. 500g once trimmed)
1/3 cup slivered almonds
1 Tbsp. olive oil
1 spanish onion, cut into wedges
1 clove garlic, crushed
2 Tsp. ground moroccan spice mix
400g can crushed tomatoes
3 cups salt-reduced chicken stock
1 ½ Tbsp. EQUAL SPOONFUL or 4 EQUAL SACHETS
1/2 cup red lentils
400g sweet potato, peeled, cut into 3cm chunks
400g can chickpeas, drained, rinsed
1/4 cup chopped fresh mint
1. Remove the fat and bones from the lamb and dice the chops into 2.5cm pieces.
2. Heat a large saucepan over medium heat, add the almonds, stir-fry until browned, remove and set aside. Add the oil, onion and garlic to the pan and stir-fry for 1 minute or until softened. Add the spice mix and stir-fry for 30 seconds.
3. Add the lamb, tomatoes, stock and EQUAL. Bring to the boil, reduce heat to low, cover with a lid and cook for 15 minutes. Remove the lid, add the lentils, chickpeas and sweet potato and cook a further 15 minutes or until the lamb and sweet potato are tender.
4. Serve sprinkled with mint and almonds.
*Chef’s Tip - Serve with couscous, if desired. Prepare according to instructions on the packet. Use ¼ cup raw couscous per person.