This easy Moroccan lamb and vegetables takes just over 30 minutes to cook and makes for a tasty weeknight meal, suitable for all the family. It makes 2 generous portions so can easily be shared with a baby or toddler. Or you can save the leftovers for lunch the following day.
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How to Serve Easy Moroccan Lamb
Serve this Easy Moroccan Lamb with pitta bread or cous cous for a complete meal. For a gluten-free option, quinoa is a great alternative to cous cous, or look for gluten-free pitta breads. You could also add houmous if you like.
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Weaning
The spices in this recipe give a warm flavour without being too spicy. This makes it an ideal way to introduce baby to some new tastes. Baby food doesn't have to be bland and boring! Introducing a wide variety of flavours early on helps them get used to eating a range of different foods. Plus, red meat is a good source of iron, which is important for babies after 6 months.
To adapt this recipe for a weaning baby, cut the lamb into strips and the vegetables into larger chunks that are easy for a baby to pick up. You may need to cook the vegetables for an extra 5-10 minutes in this case. Or for spoon feeding, cook the vegetables until they are really soft. Then, you can mash them up to make a lumpy food, and offer the lamb in strips as a finger food.
Plus, remember to leave out the salt if you are cooking this recipe for a baby. You can always add salt to your portion after cooking.
Low FODMAP Diet
This recipe is suitable for the low FODMAP diet - just leave out the red onion and harissa paste. The other ingredients are all suitable for the exclusion phase of the low FODMAP diet in the quantities shown here.
Vegetarian/Vegan Diet
To adapt for vegetarians and vegans, obviously forget about the lamb steaks! Serve with quinoa instead, a great plant-based complete protein source, plus some pitta breads (or gluten-free alternative) and houmous. Alternatively, why not try this Moroccan Chickpea Quinoa Salad?
Easy Moroccan Lamb and Vegetables
Ingredients
For the vegetables
- 1 tablespoon garlic-infused olive oil
- 1 courgette, diced
- 1 aubergine, diced
- 1 red pepper, diced
- 1 red onion, diced (omit for low fodmap)
- 400 g tinned chopped tomatoes
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
- salt and pepper, to taste
For the lamb steaks
- 500 g lamb steaks
- 2-3 tablespoon harissa paste (omit for low fodmap, check label for allergens)
- 1 tablespoon olive oil
Instructions
- Heat 1 tablespoon garlic oil in a large saucepan. Add all the vegetables and cook for around 10 minutes, until browned and starting to soften, stirring frequently.
- Meanwhile, rub the harissa paste all over the lamb steaks and set aside.⠀
- Add the spices to the vegetables, stir well, and cook for 1-2 minutes. Add the tinned tomatoes and stir well to combine. Leave to cook for approx 20 minutes, stirring occasionally.⠀
- Fry the lamb steaks in oil over a high heat for 1-2 minutes each side. Turn down the heat and cook for a further 3-4 minutes on each side (depending on how well-done you like it). Turn off the heat and allow to rest until the vegetables are cooked.⠀
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