Slow-baked Moroccan lamb with broad beans recipe

14 ratingsRate
  • Serves 4
  • 15 mins to prepare and 2 hrs 00 mins to cook
  • 400 calories / serving
  • Freezable
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Slow baked Moroccan lamb with broad beansHERO

Heat oven to Gas 4, 180°C, 250ºF. Trim meat into cubes, removing excess fat and skin.

In an ovenproof dish, sauté lamb in oil until lightly browned. Remove and put garlic, chilli, ginger, onions and pepper into dish. Sauté gently for 6 minutes, then return lamb to dish.

Add the other spices, lemons and water and mix well. Put in oven and cook for 1½ hours.

Remove from oven, add broad beans. Stir through and cook for a further 15 minutes. Serve with couscous.

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  • Ingredients

  • 1 lean shoulder of lamb Seasonal ingredient
  • 2tbsp olive oil
  • 1 clove garlic, crushed and diced
  • 1 red chilli, diced
  • 5cm (2in) fresh ginger
  • 2 onions, thickly sliced
  • 1 red pepper, cut into strips
  • pinch saffron
  • 1tsp cinnamon
  • ½tsp paprika
  • 3 preserved lemons
  • 200ml (7fl oz) water
  • 275g (9oz) broad beans, peeled
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  • Calories
    400
    20%
  • Sugar
    6g
    7%
  • Fat
    23g
    33%
  • Saturates
    9g
    45%
  • Salt
    0.4g
    7%
of an adult's Reference Intake daily amount.
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