Slow-baked Moroccan lamb with broad beans
Fresh broad beans are bursting with flavour and very nutritious – rich in protein and vitamins A and C.
What to do
- Heat oven to Gas 4, 180°C, 250°F. Trim meat into cubes, removing excess fat and skin.
- In an ovenproof dish, sauté lamb in oil until lightly browned. Remove and put garlic, chilli, ginger, onions and pepper into dish. Sauté gently for 6 minutes, then return lamb to dish.
- Add the other spices, lemons and water and mix well. Put in oven and cook for 1½ hours.
- Remove from oven, add broad beans. Stir through and cook for a further 15 minutes. Serve with couscous.
- Cost per serving: £2·13
- Serves: 4
- Time: 2hrs 15mins
Ingredients
- 1 lean shoulder of lamb
- 2tbsp olive oil
- 1 clove garlic, crushed and diced
- 1 red chilli, diced
- 5cm (2in) fresh ginger
- 2 onions, thickly sliced
- 1 red pepper, cut into strips
- pinch saffron
- 1tsp cinnamon
- ½tsp paprika
- 3 preserved lemons
- 200ml (7fl oz) water
- 275g (9oz) broad beans, peeled
Each serving contains
of your guideline daily amount
For further information on guideline daily allowances, please visit www.tesco.com/health
Wine match
A bold, complex Gigondas from the Rhône Valley has the depth of flavour to stand up to all that lovely, slow-cooked spiciness.We've made it easy to add all the ingredients you need for each recipe.
Buy online at Tesco.com
