Slow-baked Moroccan lamb with broad beans recipe

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Slow baked Moroccan lamb with broad beansHERO
  • Rating: 4 stars
  • Cost per serving: £2.13
  • 15 mins to prepare and 2 hrs 00 mins to cook Takes: 15 mins to prepare and 2 hrs 00 mins to cook
  • 4 Serves: 4
  • Freezable

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.

I have cooked this     4

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  • 1 lean shoulder of lamb
  • 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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Each serving contains
  • Calories 400 20%
  • Sugar 6g 7%
  • Fat 23g 33%
  • Saturates 9g 45%
  • Salt 0.4g 7%
of an adult's Reference Intake amount. Find out more
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