This delicious Moroccan inspired low calorie recipe is ideal for dinner parties, since it can be prepared in advance. Easy peasy!
Don’t be put off by the list of spices in this recipe – it tastes delicious and looks really beautiful, especially if you add the ruby-red pomegranate seeds. In North Africa and the Middle East, lamb is frequently cooked with dried fruit and spices for their distinctive flavours.
- Serves: 2
- Per serving:
- 761 kcal
- 57g protein
- 77g carbs
- 25g fat
- Preparation: 15 minutes
- Cooking: 1 hour
- 250g (9oz) lean stewing lamb (all visible fat removed), cubed
- 1 teaspoon ground cinnamon
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 2 teaspoons ground turmeric
- 1 onion, chopped
- 1 garlic clove, crushed
- 350ml (12fl oz) stock or LighterLife Savoury Stock
- 1 x 400g (14oz) can chopped tomatoes
- 1 x 400g (14oz) can chickpeas, drained and rinsed
- 30g (1oz) dried apricots, chopped
- 85g (3oz) couscous
- seeds of 1 pomegranate (optional)
- a handful of chopped coriander freshly ground black pepper
- Place a large non-stick pan over a medium heat and add the lamb. Cook for a few minutes, turning it until browned all over. Stir in the cinnamon, cumin, ginger and turmeric. Add the onion and garlic and 2 tablespoons of stock. Cook for 5 minutes, until the onion is softened.
- When the onion starts to soften, add the tomatoes, chickpeas and apricots and 200ml (7fl oz) of stock. Bring to the boil, then reduce the heat and simmer for 1 hour, or until the meat is tender, stirring occasionally. Add a little water if the sauce reduces too much.
- Meanwhile, bring the rest of the stock to the boil and pour over the couscous. Cover with cling film or a plate and leave for 10 minutes. Fluff it up with a fork and mix in the pomegranate seeds and coriander.
- Check the seasoning, adding black pepper if necessary. Divide the couscous between two plates and ladle the lamb mixture over the top.
- Instead of simmering the lamb on the hob you could start it off in a flameproof casserole and then transfer it to a preheated oven after adding the tomatoes, stock and apricots. The dish can be happily left at 150°C, gas mark 2 for 2 hours while you get on with other things.
- Deseeding a pomegranate can be messy and the juice stains, so try this easy method. Cut down through the crown of the pomegranate with a sharp knife, pulling the two halves apart with your fingers. Then cut down through each half in the same way, so you have four quarters. Working over a bowl of water, use your fingers to separate the seeds from the membranes and skin. The seeds will sink to the bottom of the bowl, and the unwanted membrane and skin will float on the top. You can strain the seeds in a sieve, pat dry with kitchen paper and then stir them into the couscous.
- This recipe works equally well with chicken, and will not take so long to cook. Add red, yellow or green peppers to make it even more colourful and serve with a dash of fiery harissa paste (available from most supermarkets, Middle Eastern stores and delicatessens).
For more great dinner ideas, see our low calorie recipe section.