Latest healthy recipe from my kitchen....
Moroccan Lamb, Lentils & Chickpeas – Healthy Meal Ideas
This healthy meal idea -
Moroccan Lamb with Lentils & Chickpeas - is super easy, nutritious
and delicious. Try mixing it up adding chunks of sweet potato,
pumpkin, or a few green beans too. Make it in the slow cooker for a
no-fuss weekday family meal, or equally yummy cooked over the stove
top. Plus using the slow cooker means you can cook with a cheaper cut
of meat, making a very affordable & tasty dish.
Serves – 4 to 6 Suitable to freeze
Cooking Time – prep about 20mins, cooking time 1+hrs on stove, more in slow cooker
Allergen advice – Nut, Dairy & Egg Free (those with nut allergy are advised to use caution with cinnamon)
Cooking Time – prep about 20mins, cooking time 1+hrs on stove, more in slow cooker
Allergen advice – Nut, Dairy & Egg Free (those with nut allergy are advised to use caution with cinnamon)
What you’ll need:
- 1-2 teaspoons olive oil
- 600gm lamb leg, boned & cut into chunks
- 1 med onion, chopped
- 2 cloves of garlic, crushed
- 1/2 tsp ground cinnamon (we leave this out due allergies)
- 1/2 tsp ginger
- 4 tbsp fresh coriander, chopped
- 400gm can (x 2) chopped, no salt tomatoes
- 4 cups chicken stock (we use Massel)
- 150gms dried red lentils, rinsed & picked through
- 300gm chickpeas, tinned is fine or if you have time, soak dried overnight
- a little extra fresh coriander chopped, to serve
- 600gm lamb leg, boned & cut into chunks
- 1 med onion, chopped
- 2 cloves of garlic, crushed
- 1/2 tsp ground cinnamon (we leave this out due allergies)
- 1/2 tsp ginger
- 4 tbsp fresh coriander, chopped
- 400gm can (x 2) chopped, no salt tomatoes
- 4 cups chicken stock (we use Massel)
- 150gms dried red lentils, rinsed & picked through
- 300gm chickpeas, tinned is fine or if you have time, soak dried overnight
- a little extra fresh coriander chopped, to serve
How to do it:
1. Heat a little oil over a high heat & brown the lamb for a 2-3 minutes.
2. Reduce heat to med, add onion & garlic & saute about 5 mins.
3. Add all the spices & cook them off for about 2 mins.
4. Stir in the coriander, tomatoes and stock, & bring it to the boil.
5. Reduce heat to low & add the lentils & chickpeas (if using dried, if canned, add them later). (*See slow cooker note)
6. Add up to 500mls of additional water, keep heat on low, and simmer for 1 1/2 hours
7. Add canned chickpeas, simmer additional 30mins until lamb is tender & sauce is thick.
8. Season with pepper & a good quality sea salt if desired, and serve with rice & coriander leaves on top.
2. Reduce heat to med, add onion & garlic & saute about 5 mins.
3. Add all the spices & cook them off for about 2 mins.
4. Stir in the coriander, tomatoes and stock, & bring it to the boil.
5. Reduce heat to low & add the lentils & chickpeas (if using dried, if canned, add them later). (*See slow cooker note)
6. Add up to 500mls of additional water, keep heat on low, and simmer for 1 1/2 hours
7. Add canned chickpeas, simmer additional 30mins until lamb is tender & sauce is thick.
8. Season with pepper & a good quality sea salt if desired, and serve with rice & coriander leaves on top.
* If using slow cooker – pour the mix into your slow cooker at step
5, follow your slow cookers directions for heat/time, depending on how
long you have available. I usually cook for 4 to 5 hours on low setting.
So give it a go, and let me know what you think!
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