Since my friend brought me back some amazing ras-el-hanout from Morocco I have been looking at different ways to incorporate it into my meals. It has the most gorgeous flavour and so I started doing a bit of digging to see what else I could get it into. I came across a few recipes on the Good Food website so the below recipes is a combination of them all! Best of all it includes one of my favourites at the moment, CHICKPEAS. It also has some gorgeous apricots in which add a nice subtle sweetness to the dish. It’s so filling and really quite cheap to make as you don’t need too much meat. I served mine with some Ainsley Harriot Cous Cous and topped with yoghurt and coriander. Amazing!!
Serves 4 = 6sp per portion (Flex)
300g lean lamb steak, cubed into 2cm pieces
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 peppers, deseeded and sliced
1 tbsp ras-el-hanout (or Shwartz Moroccan Spice Mix)
2 tsp ground coriander
Sprinkle of crushed chillies
1 butternut squash, peeled and diced
100g soft dried apricots, halved
400g can chopped tomatoes
240g chickepeas, drained
500ml lamb (or beef) stock (made with 1 stock cube)
Zest of 1 lemon
Small bunch coriander, chopped
To serve (add the extra points as required)
Natural yogurt with a swirl of harissa
Pre heat the oven to 180C.
Heat 1kal in a flameproof casserole dish, add the lamb, season and brown on all sides. Scoop the lamb out the pan and pop to one side. Then in the same pan, spray again with 1kal add the onion and cook for 5 minutes until softened (add a small splash of water to stock the onions sticking). Then add the garlic, pepper and spices and cook for a few more minutes, adding a splash of water to stop the spices catching and burning.
Add the lamb as well as the squash, apricots and chickpeas to the casserole, pour over the tomatoes and stock, season well and bring to the boil.
Pop the lid on and transfer to the casserole dish to the oven. After 1 hour, stir the tagine and return to the oven, uncovered, for a further 30 minutes.
Sprinkle over the lemon zest and coriander.
Serve with couscous (I used a pack of Ainsley Harriot and added a little lemon juice) and top with a swirl of yogurt and harissa. Finish with a few sprigs of coriander.