Moroccan lamb casserole.

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Prep time:

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Serves: 4

By SDTGisAnEvilWolefGenius



  • 1/2 tsp smoked paprika

  • 1 tsp ground coriander

  • 600g Diced lamb

  • 1 tsp Cumin

  • 1 tsp Ground ginger

  • 1/2 tsp Ground cinnamon

  • 2 red onion

  • 2 red pepper

  • 2 yellow pepper

  • 1 tin chickpeas

  • 2 tins chopped tomatoes


  1. Brown the lamb chunks in batches. Remove to a plate lined with kitchen paper, to drain.
  2. Fry off the onion and peppers in batches - put aside in a bowl until you have browned all the veg.
  3. Return the meat and veg to the pan, and add the spices - I have given approximate amounts, but I would recommend you use less to start with, and taste the sauce to see whether you need to add more, to suit your family's taste. You could use a moroccan spice blend instead, if you prefer.
  4. Add the tinned tomatoes and the stock, and let the whole thing simmer gently on the stove for about half an hour, stirring when necessary.
  5. Add the chick peas towards the end of the cooking time (I do this because I don't want them to break down into a mush).

Handy Hint

I serve this with cous cous. I finely dice and fry extra red and yellow peppers, and red onion, and heat this mixture up and stir it through the cous cous just before serving.

You can make this casserole ahead of time, and simply reheat it when you want to eat it - I find that it reheats fine in the time it takes me to boil the kettle, heat up the veg mix for the cous cous, and make the cous cous.

It is nice with a bit of lemon or orange zest and juice added to the sauce.

Additional Information

  • Make Ahead

  • moroccan

  • tomato

  • pepper

  • lamb

  • Meat

  • Main Course

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