Moroccan Lamb

Picture of Moroccan Lamb
  • PREPARE
  • 5 mins
  • COOK
  • 20 mins
  • SERVES
  • 4
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Ingredients

  • Steamed Green Beans, for serving
  • 420 g can EDGELL* Red Kidney Beans, drained
  • 2 cubes MAGGI* Chicken Stock Cubes, crumbled
  • 1 1/2 cup instant Couscous
  • 1 tbspn FARMLAND* Vegetable Oil
  • 1/2 cup Dried Apricots
  • 2 tbspn COLES* Tomato Paste
  • 40 g pkt MAGGI* Cook in the Pot Moroccan Lamb Recipe Mix
  • 500 g COLES* Extra Trim Diced Lamb
  • 420 g can EDGELL* Red Kidney Beans, drained
  • 2 cubes MAGGI* Chicken Stock Cubes, crumbled
  • 1/2 cup Dried Apricots
  • 40 g pkt MAGGI* Cook in the Pot Moroccan Lamb Recipe Mix

Cooking method

  1. Heat oil in a large heavy-based saucepan over high heat. Add lamb and cook for 2 minutes or until well browned all over.
  2. Add apricots and combined tomato paste, 2 cups water and recipe mix. Mix well and bring to the boil, stirring occasionally.
  3. Reduce heat to low, cover and simmer for 10-15 minutes or until lamb is tender.
  4. Meanwhile, bring 2 cups of water and stock to the boil in a medium saucepan; add couscous and stir. Cover and stand for 5 minutes. Separate couscous gently with a fork and stir in beans. Serve with Moroccan lamb and green beans.

Nutritional information (per serve)

  • Carbohydrate
  • 70g
  • Energy (cal)
  • 579cal
  • Energy (kj)
  • 2422kj
  • Protein
  • 45g
  • Saturated Fat
  • 4g
  • Sodium
  • 1332mg
  • Sugars
  • 12g
  • Total Fat
  • 14g