Moroccan lamb with chickpeas recipe | delicious. magazine
Moroccan lamb with chickpeas | Easy, flavorful North African recipe that freezes well. Perfect for a weeknight dinner or party.
Ingredients
- 4 tbsp vegetable oil
- 1kg shoulder or leg of lamb, cubed
- 2 onions, chopped
- 4 celery sticks, chopped
- 4 tbsp tomato purée
- 2 tsp ground cumin
- Cayenne pepper, to taste (see tip)
- 750ml lamb or vegetable stock, hot
- 250g dried ready-to-eat apricots
- 100g dried ready-to-eat prunes
- 410g can chickpeas
- Couscous mixed with toasted flaked almonds and fresh coriander, to serve
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