Moroccan lamb

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This is an old recipe of mine that is so warming and nourishing on a cold Winters day. I’ve been cooking it every few weeks over the last few months and thought it about time I shared a non sweet dish to kick off the recipes again!

It’s also super easy to chuck it all in the Thermomix and let it work its magic whilst you go and do something else for 22 minutes. That’s how I like dinner to be! I also love the fact that the meat is beautiful and tender. As if it had been in a slow cooker for hours but hasn’t.

My two year old gets quite excited about the prospect of ‘rockin lamb’ for dinner!

Don’t look at my really poor excuse for green vegetables in this particular version of this meal. I usually like to serve up a good dose of steamed greens with this but peas is was I could muster up this time after an epic day of renovating and moving stuff. Note to self that next time I make it I need to update the picture.

You can serve with rice, pasta, cauliflower rice, a green salad or a big dish of steamed vegetables. Whatever takes your fancy really.

I hope you enjoy this as much as we do!

Print Recipe
Moroccan lamb
Course Main Dish
Prep Time 5 minutes
Cook Time 28 minutes
Servings
portions
Ingredients
Course Main Dish
Prep Time 5 minutes
Cook Time 28 minutes
Servings
portions
Ingredients
Instructions
  1. Place onion and garlic in the Thermomix. Chop for 5 seconds on Speed 5
  2. Scrape down sides. Add olive oil and saute for 3 minutes on Varoma temperature, Speed 1
  3. Add remaining ingredients EXCEPT chickpeas and cook for 22 minutes at 100 degrees, Reverse, Soft Speed
  4. Add chickpeas and cook for a further 3 minutes at 100 degrees, Reverse, Soft Speed
  5. Allow to rest in the Thermoserver for 10 minutes prior to serving
  6. Serve with rice or pasta or cauliflower rice and steamed greens or a salad!
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