Quick Moroccan Lamb Stew
Gluten Free
Serves 4 people
15 min prep
15 min cook
Get the comfort of a winter stew without the extra time waiting for it to cook.
By Barker's
Ingredients
- 1 Eggplant, cubed
- 2 Tbsp Olive oil
- 350g Lamb strips
- 1 Broccoli, cut into florets
- 1 Carrot, cut into sticks
- 400g Chickpeas, including brine
- 3/4 pot Anathoth Farm Farmstyle Pickle
- 1 tsp Cumin
- 2 tsp Cornflour (GF)
- 1 tbsp Water
- Salt and pepper
Method
- Preheat oven grill to 200°C (180°C fan-forced).
- Place cubed eggplant in a bowl and toss with 1 tablespoon olive oil.
- Spread eggplant on a tray and cook under the grill for 10 minutes.
- Heat remaining oil in a wok over high heat. Brown the lamb strips.
- Add the vegetables and stir fry for a minute.
- Cut apples in half lengthwise and remove the core. Thinly slice using a sharp knife.
- Remove eggplant from under the grill and transfer to the wok.
- Mix corn flour with water and pour into the stew. Cook for 2 minutes, stirring, for the sauce to thicken.
- Serve with your choice of couscous, quinoa or rice.
This Recipe Uses
Farmstyle Pickle 390g
$6.99
390g
