Slow-baked Moroccan lamb with broad beans recipe

14 ratings Rate
  • Serves 4
  • 15 mins to prepare and 2 hrs 00 mins to cook
  • 739 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. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 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
  • Energy 3065kj 739kcal 37%
  • Fat 59g 85%
  • Saturates 27g 135%
  • Sugars 10g 11%
  • Salt 0.3g 6%

of the reference intake
Carbohydrate 17.8g Protein 35g Fibre 6.5g


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