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Moroccan lamb, chickpea and coriander hotpot

Serves 6
Prep time: 20 minutes
Cooking time: 2 hours

"A rich flavoursome main easy to prepare but plenty of goodness."

Ingredients

Method

  • 1 Tbsp olive oil
  • 800gm cubed lamb
  • 1 onion
  • 2 garlic cloves
  • 1 tsp ground cinnamon
  • 1 tsp Tumeric
  • 1 tsp ginger
  • 4 Tbsp chopped coriander
  • 2 x 400gm chopped tomatoes
  • 1 litre chicken stock
  • 2/3 cup dried red lentils
  • can of chickpeas drained
  • extra coriander to garnish
View the method
  1. Heat oil in a saucepan on high.
  2. Brown lamb in batches.
  3. Reduce heat to medium.
  4. Add onion and garlic and return lamb to the pan, cook for 5 minutes.
  5. Add spices, season and cook for a further 2 minutes. Add coriander, tomato, stock, and 400 ml of water.
  6. Bring to boil over high heat.
  7. Add lentils and chickpeas, reduce heat to low, cover and simmer for 1 1/2 hours.
  8. Uncover and cook for a further 30 minutes or untill lamb is tender.
  9. Season to taste and garnish with the extra coriander.
  10. (Depending on taste an extra 1/2 teaspoon of spices may be added).
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