Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Spiced, slow-cooked lamb with olives — Morocco.
Equipment: Large casserole or tagine with lid
Measures and names
Ingredients
- 800 g lamb shoulder, cubed
- 1 onion
- 3 garlic cloves
- 1 tbsp ras el hanout
- 1 tsp cumin
- 1 x 400g tin chopped tomatoes
- 400 ml stock
- 100 g green olives and zest of 1 lemon
- 1 tbsp oil
- Coriander (cilantro), to serve
Method
- Heat the oil in a casserole and brown the lamb in batches over a high heat. Remove.
- Cook the onion for 5 minutes, then add the garlic, ras el hanout and cumin for 1 minute.
- Return the lamb with the tomatoes and stock. Season, cover, and simmer gently for 1 hour 30 minutes, until tender.
- Add the olives and lemon zest and simmer uncovered for 20 minutes, until the sauce is thick.
- Taste before salting — the olives season it. Scatter with coriander and serve with cauliflower couscous.
Swaps and tips
A pinch of cinnamon or a strip of orange zest adds warmth. Freezes well and tastes even better the next day.
Add carbs for the family (optional)
For the family, serve with couscous or wholemeal flatbread. Keep the on-plan version with cauliflower couscous and extra greens.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 38 g | 8 g | 3 g | 29 g | 451 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
