In a bowl, coat the diced lamb with Moroccan spices, salt, pepper, lemon juice, lemon zest, and a drizzle of olive oil. Let it marinate for 5 minutes (or longer if you have time).
Heat a large casserole pan over medium heat with a glug of olive oil. Add the lamb and cook for 4 minutes, stirring occasionally until browned.
| 400g lamb neck fillets 2 tsp Moroccan spices ½ tsp salt ½ tsp black pepper 1 lemon, zested and juiced Olive oil |
Add the chopped onion and sliced garlic to the pan and cook for 5 minutes until softened. Stir in the chopped tomatoes, reduce the heat to medium-low, cover with a lid, and simmer for 15 minutes, stirring occasionally. If you haven't made your pinkled onions, now is the time!
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1 large onion, chopped
2 cloves garlic, sliced 1 tin (400g) chopped tomatoes |
Remove the lid and stir in the drained chickpeas along with half of the chopped parsley (including stalks). Simmer for 5 more minutes to allow the flavours to meld. Remove from heat and serve with couscous or a fresh salad, topped with the remaining parsley and a wedge of lemon.
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1 tin (400g) chickpeas, drained
15g fresh parsley, chopped |
Grab your goat! Swap lamb for goat meat for a more authentic flavourful version. This is what I use to use in the food truck from 2019-2023.
Serve with warm flatbreads or couscous for an extra Moroccan touch.
If you have time, use lamb shoulder for a slow cooked version and trust me, it's worth the wait!!
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