#MeatMatters recipe: Moroccan lamb with chickpeas and peppers

Lamb is one of my absolute favourite meats, both for its flavour and the amazing health properties it boasts.

When it comes to eating beef or lamb, I love a roast dinner, but red meat goes so beautifully with spice that I had to share an exotic dish for the #MeatMatters Challenge – sponsored by Simply Beef and Lamb.

Lamb is a source of niacin, vitamins B6 and B12, and pantothenic acid.

What I love about this dish is that the spice level is up to you. You can add a chilli to turn up the heat, or you can stick with just the ras el hanout to get the exotic flavour. This means the dish can cater for little ones as well as those with a more adventurous tastebuds.

Lamb is rich in protein, which is an essential part of a healthy diet.

This is the absolute perfect mid-week meal, because the ingredients are cheap and it takes just 30 minutes to cook.

The result is a seriously tasty dish, with so much flavour and it’s healthy too. As a busy mum, I love dishes like this that can be cooked from scratch, so I know it’s healthy, are easy and quick to make, plus they are tasty to everyone will enjoy their dinner!

The lamb is rich in protein, and contains four essential vitamins that fight tiredness and fatigue. It also contains seven vitamins and minerals that support good health and wellbeing.

I used lamb neck fillet for my dish, which is one of my absolute favourite cuts. You can also used pre-diced lamb, but I think the neck fillet adds a lovely flavour to this dish.

Chickpeas are a fantastic source of protein and fibre. The red pepper and the apricots each count as one of your five-a-day!

I served my dish with wholewheat cous cous, which is delicious and adds an extra level of health benefits, as it’s also a good source of fibre.

Cooking this dish fills the kitchen with the lovely aromas of exotic Morocco!

I know that I created this recipe so I’m a little biased, but it honestly is so delicious. The lamb is full of flavour thanks to all the fat on the meat, and it’s packed with healthy ingredients.

I used wholegrain cous cous to serve with my lamb dish and this is a lovely healthier alternative.

I would love to hear what you think of this dish! Let me know if you gave it a try, and how spicy did you go?

Moroccan lamb with chickpeas and peppers

Moroccan lamb with chickpeas and peppers
Featuring delicious spices, this dish can be made mild or hot depending on your taste.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 275g lamb neck fillet diced
  • Tbsp olive oil
  • Handful dried apricots cut in half
  • Tin chickpeas
  • 1.5tsp ras el hanout
  • Tin chopped tomatoes
  • One red pepper sliced
  • Optional - Habenero chilli dried
  • 100g cous cous

Instructions

  1. Add olive oil to a large pan on a medium to high heat. Add lamb and add ras el hanout. Keep turning until brown all over.
  2. Tip in the tin of tomatoes, and add the chickpeas, apricots, pepper and chilli (if using, depending on the spice level you would prefer).
  3. Bring to a simmer and then lower the heat and cover for 15 minutes. Stir occasionally.
  4. Meanwhile, cook the cous cous according to the instructions on the packet.
  5. Once cous cous is cooked, serve! You can add a sprinkling of parsley and some flaked almonds if you want to add a little colour and texture.

This post is an entry for the #MeatMatters Challenge, sponsored by Simply Beef and Lamb. Learn more about the benefits of cooking and eating beef and lamb along with recipe ideas and inspiration here.

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