When life’s full-on and dinner needs to happen fast, this one-pan Moroccan lamb stew has got your back. Sizzle lean lamb, chuck in colourful veg and let that smoky harissa work its magic. In just 35 minutes, you’ve got a rich, spicy lamb stew that tastes like it’s taken hours (we won’t tell).
Perfect for feeding a hungry crowd and keeping your weight loss nicely on track – now that’s what we call a win-win.
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Easy Moroccan lamb stew recipe
serves 4
½ Swip per serving
ready in 35 minutes
What you need:
- low calorie cooking spray
- 4 large or 8 small lean lamb leg steaks (visible fat removed), cut into strips
- 2 large aubergines, cut into finger-thick strips
- 3 peppers, deseeded and sliced
- 2 level tbsp harissa paste
- 400g can chickpeas, drained and rinsed
- chopped fresh coriander, to serve
What you do:
1. Spray a wide, non-stick frying pan with low-calorie cooking spray and place over a high heat. Add the lamb and stir-fry for 5 minutes or until lightly browned.
2. Add the aubergines and peppers and stir-fry for 6-8 minutes or until softened. Stir in the harissa paste and stir-fry for another 1-2 minutes.
3. Add the chickpeas and 200ml boiling water, season lightly and bring to the boil. Reduce the heat to low and cook for 8-10 minutes or until most of the liquid has gone, stirring often. Scatter with coriander and divide evenly between bowls to serve.
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