Quick Moroccan Lamb Stew

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  • Gluten Free Recipe

INGREDIENTS

  • 1 medium-sized eggplant, cubed
  • 2 Tbsp olive oil
  • 350g lamb strips
  • 1 broccoli, cut into florets
  • 1 carrot, cut into sticks
  • 1 (400g) can chickpeas and brine
  • ¾ pot Anathoth Farm Autumn Harvest Chutney or Farmstyle Pickle
  • 1 tsp cumin powder
  • 2 tsp gluten free cornflour
  • 1 Tbsp water
  • salt and pepper, to taste

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.
  • Add chickpeas with brine, Autumn Harvest Chutney and cumin. Mix well.
  • 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.

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