Create a Moroccan lamb stew with a some well-chosen staples from the pantry and a few extras!
The ingredient of Moroccan Style Lamb Chops
- 1 tablespoon olive oil
- 8 1 2kg small lamb forequarter or shoulder chops trimmed
- 1 large brown onion cut into wedges
- 2 garlic cloves crushed
- 1 tablespoon moroccan seasoning
- 400g can crushed tomatoes
- 400g can chickpeas drained rinsed
- 2 medium carrots peeled cut into 1cm slices
- 1 2 cup massel chicken style liquid stock
- 1 tablespoon chopped fresh flat leaf parsley leaves
- couscous to serve
The Instruction of moroccan style lamb chops
- preheat oven to 160u00b0c 140u00b0c fan forced heat oil in a 10 cup capacity flameproof ovenproof dish over high heat cook lamb in batches for 2 to 3 minutes each side or until just browned transfer to a plate add onion and garlic to dish cook for 2 to 3 minutes or until onion has softened add seasoning cook stirring for 1 minute or until fragrant
- return chops to dish add tomato chickpeas carrot and stock stir to combine season with pepper cover tightly with foil bake for 2 hours or until lamb is tender remove foil bake for 30 minutes or until sauce has reduced slightly
- sprinkle with parsley serve with couscous
Nutritions of Moroccan Style Lamb Chops
calories: 761 932 caloriescalories: 55 grams fat
calories: 15 grams saturated fat
calories: 16 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 48 grams protein
calories: 146 milligrams cholesterol
calories: 526 52 milligrams sodium
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calories: nutritioninformation