Morroccan Lamb

From Jamie O's Ministry of Food cookbook.

I'll be honest it is good but ditch the meat. And make the sauce which serves 2 to serve 4 - I doubled up and I have gallons of it. Luckily it is delicious enough to eat without any meat!

Also Lamb Neck fillet is difficult to get hold of. My butcher suggested diced lamb shoulder - don't substitute. You need tender morsels of lamb - the shoulder was a little chewy for this dish.


I also added a diced yellow and red pepper - this was a good addition as it gave a wee bit of crunch to the sauce. I just plonked them in with the tomatoes.

I reckon a veggie version with griddled baby aubergines would be delicious! And prawns would work well too.

Recipe here