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Prep: 15 mins
Cook: 1 hour 30 mins 
Serves 10 Serves 10

Good source of iron


500g lean diced Quality Mark lamb
1 tablespoon oil
1 onion, peeled and diced
½ teaspoon ground cumin
½ teaspoon paprika
1 carrot, peeled and diced
12 dried apricots, diced
300g can chickpeas
1 cup reduced-salt beef stock or ½ tsp reduced-salt beef stock powder to 1 cup water


Pre-heat oven to 160oC.

Heat oil in a frying pan and brown diced lamb well. Place in a casserole dish.

Add the onion*, cumin* and paprika* to the pan and cook in the residue oil until lightly brown. Scatter over the lamb.

Add carrots, apricots, chickpeas (including liquid from the can) and stock.

Place casserole dish in oven and cook at 160oC for approximately 1½ hours until the lamb is tender.

Serve with seasonal vegetables and mashed potato or couscous.

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