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Moroccan lamb

ingredients

serves 4 - 6
2 tsps ground cinnamon
2 tsps ground ginger
2 tsps ground paprika
2 tsps ground cumin
2 cloves garlic, finely chopped
juice of 1 lemon
4 tbsp olive oil
450 g pack diced lamb, (if frozen, defrost)
1 onion, finely sliced
2 x 295 g cans cream of tomato soup
2/3 cup (150 ml) 1/4 pt water
2 carrots, peeled and cut into 2 cm cubes
125 g fine green beans
410 g can chickpeas, drained
salt and freshly ground black pepper

method

1. To make the marinade, mix together the spices, garlic and lemon juice. Add the lamb and stir well to combine.There will appear to be too much spice but this is normal. Cover and leave to marinate in the refrigerator for an hour.

2. To cook the lamb, heat the oil in a large saucepan and cook the onion until softened. Add the lamb, cooking a few pieces at a time making sure that the lamb is sealed on all sides. Put the cooked pieces of lamb to one side while cooking the remainder.

3. Return the meat and remaining marinade to the pan, pour in the tomato soup and water and bring to the boil. Reduce the heat, add the carrots, cover with a lid and simmer gently for 35-40 minutes.

4. Add the green beans and chickpeas and cook for a further 5 minutes. Season to taste.

5. Serve with couscous

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