This handy freeze-ahead Moroccan recipe is full of exciting flavours and requires only minimal effort.
Serves 8
Takes 11/2 hours to make, plus cooling. Freeze for up to 3 months, then defrost overnight and reheat
Per serving:
514kcals
20g fat (5.3g saturated)
34.8g protein
52.3g carbs
18.4g sugar
0.7g salt
1. Heat the oil in a large frying pan over a medium-high heat. Fry the lamb in batches until just browned. Remove with a slotted spoon and put into a medium casserole.
If you want to eat this straightaway, prepare up to the end of step 2, then complete step 4. Add a pinch of cayenne pepper for subtle warmth, 1/2 teaspoon for a bit more heat and 1 teaspoon for a kick.
2. Add the onions and celery to the frying pan and cook for 5 minutes, stirring, until just transparent. Add the tomato purée, cumin and cayenne pepper and fry for 1 minute. Pour over the stock, bring to the boil, then pour into the casserole. Stir in the apricots and prunes and simmer over a low heat for 1 hour, or until the lamb is tender.
3. Cool completely, then freeze in portions for up to 3 months. Thaw for 24 hours in the fridge. To reheat, put into a large pan over a medium heat and heat until piping hot.
4. Drain and rinse the chickpeas, then stir into the casserole. Simmer for a few minutes to heat through. Season to taste. Serve with the couscous and garnish with coriander.
© delicious. magazine
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