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.⠀