Moroccan Lamb

Moroccan Lamb

• I kg stir fry cut lamb
• 1/2 tbsp turmeric, cinnamon, coriander, cummin, ginger.
• 2 carrots diced
• 1 tins crushed tomatoes
• 1 cup vegetable stock
• 1/3 cup diced dates
• 1 onion, diced
• Handful of spinach leaves
• 1x tins chickpeas rinsed and drained
• 1 bunch fresh coriander.
• ½ cup corn/peas
• 1 cup couscous

 Method

Fry onion and lamb in a bit of oil.

Add all the spices, except fresh coriander.

Once cooked, add crushed tomatoes, and vegetable stock 

plus baby spinach and dates, diced carrots.

Put on simmer and add chickpeas and fresh chopped coriander. 

Cook until lamb is tender.

Serve with couscous and corn/peas.

I first tried this recipe at my first workplace at EACH Child. Angela was the best cook and this was amazing! I need more recipes from her!