PREP 15mins COOK 1: 30hrs SERVES 4

220 Triathlon Magazine - - Nutrition -


• 2 tb­sps olive oil • 500g lean diced lamb • 1 large onion, roughly chopped • 2 large car­rots, quar­tered length­ways and cut

into chunks • 2 gar­lic cloves, finely chopped • 2 tb­sps ras-el-hanout spice mix • 400g can chopped tomato • 400g can chick­pea, rinsed and drained • 200g dried apri­cot • 600ml chicken stock To serve • 120g pack pome­gran­ate seeds • 2 large hand­fuls co­rian­der, roughly chopped


1 Heat oven to 180°C/160°C fan/gas 4. Heat the oil in a casse­role and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and car­rots and cook for 2-3mins un­til golden. Add the gar­lic and cook for 1min more. Stir in the spices and toma­toes, and sea­son. Tip the lamb back in with the chick­peas and apri­cots. Pour over the stock, stir and bring to a sim­mer. Cover the dish and place in the oven for 1hr. 2 If the lamb is still a lit­tle tough, give it 20mins more un­til tender. When ready, leave it to rest so it’s not pip­ing hot, then serve with pome­gran­ate and herbs, and cous­cous or rice along­side.

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