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Easy Moroccan Lamb and Vegetables

Prep Time 5 mins
Cook Time 30 mins
Course Main Course
Cuisine dairy free, gluten free


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


  • 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.⠀
Keyword dairy free, gluten free, weaning