Moroccan Lamb Hotpot
Ingredients
- 1 tbsp olive oil ⓘ
- 1 2/3 lbs lamb shoulder, cut into 1-inch cubes ⓘ
- 1 None red onion, sliced ⓘ
- 2 cloves garlic, crushed ⓘ
- 1 None long red chili pepper, finely chopped ⓘ
- 1 tbsp Moroccan spice ⓘ
- 3 cups chicken stock ⓘ
- 1 can (14 oz) diced tomatoes ⓘ
- 1/2 cup dried lentils ⓘ
- 1 medium eggplant, chopped ⓘ
- 1 medium zucchini, chopped ⓘ
- None None Couscous, to serve ⓘ
- None None Cilantro leaves, to serve ⓘ
Instructions
- Heat oil in a large heavy-bottomed saucepan on high heat. Brown lamb in batches 3-4 mins, stirring. Remove from pan.
- Saute onion, garlic, chili pepper and spice in same pan 2-3 mins, until onion is tender. Stir in stock and undrained tomatoes. Bring to a boil. Add lamb; reduce heat to low. Simmer, covered, 30 mins.
- Add lentils, eggplant and zucchini to pan. Return to simmer. Cook, covered, further 25-30 mins, until lamb is very tender. Serve with couscous. Top with cilantro.
Nutrition & Diet Analysis (per serving)
639
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).