Moroccan Lamb and Chickpea Casserole

A tasty casserole with couscous.
Moroccan Lamb and Chickpea CasseroleNew Idea

TIP: To make couscous, bring 1½ cups chicken stock to boil in a large saucepan. Stir in 1½­ cups couscous. Remove pan from heat. Stand, covered, for 5 minutes. Fluff with a ­fork. Transfer to a ­large bowl.



Step 1

Heat an oiled stockpot over a high heat. Add lamb in two batches. Cook, stirring, for about 3 minutes, or until browned all over. Remove. Reduce heat to medium.

Step 2

Add onion, garlic and carrot to pot. Cook, stirring, until soft. Return lamb to pot with seasoning and paste. Cook, stirring, for 1 minute.

Step 3

Dissolve stock cubes in ½ cup boiling water. Add to pot with tomatoes and chickpeas. Season with salt and pepper. Bring to boil. Cover with lid.

Step 4

Gently boil for 12 to 15 minutes, or until lamb is tender. Remove from heat.

Step 5

Serve casserole with couscous.

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