Alive and Cooking

Moroccan Lamb

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1 tablespoon olive oil
12 mid-loin lamb chops, well trimmed of fat
2 onions, sliced
1 large red capsicum, sliced
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
½ teaspoon ground cinnamon
1-2 teaspoons crushed chilli
1 cup chicken stock or water
250g butternut pumpkin, peeled and diced
    (or 2 carrots, peeled and diced)
grated rind of 1 lemon
1/3 cup fresh coriander or
    continental parsley, chopped
natural yogurt, for serving
couscous or rice, for serving
toasted slivered almonds and
    extra coriander, for serving.


Heat oil in a heavy based casserole dish, brown lamb well on both sides and remove.

Add onion, pepper, spices and chilli and saute for 1 minute. Add stock, pumpkin and lamb and simmer covered for 10 minutes.

Remove lid, add lemon rind and simmer uncovered a further 10 minutes or until reduced slightly. Add chopped coriander.

Serve over couscous with a dollop of yogurt, sprinkled with almonds and extra coriander.

Moroccan Lamb