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| Moroccan lamb |
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You can cook up a storm in the kitchen by making the recipe below. Wow your friends with your cooking skills and amaze even more when you tell them whose recipe it is!
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Jonathan Edwards's Moroccan lamb |
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I picked up this recipe on one of my travels around the world to different sports events and have been cooking it ever since. It’s not particularly healthy, but, as they say, a little of what you fancy does you good – even if you are an athlete!
| Preparation: |
25 minutes |
| Cooking time: |
2 hours |
| Serves: |
4 |
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Ingredients |
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½ teaspoon each ground cinnamon, cumin and ginger
750 g (1 lb 10 oz) boneless shoulder of lamb, cut into chunky strips
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
125 g (4 oz) ready-to-eat dried apricots, quartered
125 g (4 oz) ready-to-eat prunes, halved
350 ml (12 fl oz) hot lamb stock
3 ripe tomatoes, roughly chopped
Juice and finely grated zest of ½ lemon
Small handful of chopped coriander leaves
1 teaspoon harissa paste
salt and freshly ground black pepper
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The Recipe |
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- Preheat the oven to 180° C/350 F/Gas Mark 4. Mix the spices in a large bowl and season with salt and pepper. Toss the lamb pieces to coat them in this spicy mixture.
- Heat the oil in a large flameproof casserole and fry the lamb for 2 – 3 minutes, until browned.
- Stir in the onion and garlic and cook for 1- 2 minutes, stirring well. Add the apricots, prunes, stock and tomatoes and bring to the boil. Cover and transfer to the oven for 1 3/4 hours or until the meat is tender.
- Remove from the oven and stir in the lemon juice and zest, coriander and harissa. Season to taste and serve with saffron rice and green beans.
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Nutritional Information |
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calories 578
fat 38.2 g
saturated fat 17.8 g
added sugar none
fibre 4.2 g
protein 36.4 g
salt 0.89 g
carbohydrate 24 g
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With kind permission from the British Olympic Association. This recipe and many others are available from the Olympic Cookbook: 50 healthy recipes from Ainsley Harriott and Team GB.
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