This is a great meal to prepare either in the morning, or the evening before you need it.  You could probably do the whole cooking process in your thermomix, but I liked the idea of slow cooking in the oven (and it worked perfectly to put it in the oven then take the kids to swimming lessons – when we got home dinner was cooked!).  The lamb just melts in your mouth, and the apricots and dates are nice mix to give a bit of sweetness to the whole dish.

As I was typing out this recipe I realised I forgot to add the chickpeas to my casserole!  Oops!!  I don’t think it mattered too much, and truth be told the kids where probably happy about it, but I definitely would have liked them in there!!  Also, don’t be put off by the number of ingredients and the length of the method – this really is a quick and simple dish – especially if prepared earlier in the day.  The initial preparation takes less than 30 minutes, then you simply place it in the oven for about 1 ½ hours.

Fruity Moroccan Lamb

Ingredients

1 onion
2 cloves garlic
1cm piece of ginger
20g olive oil
500g diced lamb
1 tablespoon Moroccan seasoning
1 orange
300ml water
2 teaspoons stock concentrate
400g can chickpeas, drained
70g dried apricot
70g pitted dates
150g green beans
35g pistachios
fresh coriander
1 cup couscous
2 teaspoons stock concentrate (extra)
natural yoghurt to serve

Method

Pre heat oven to 160°C if you are cooking it now, or if this is being prepared in the morning pre heat oven as needed

Place apricots and dates in thermomix bowl and chop 3 seconds on speed 5.  Set aside

Place pistachios in bowl and chop 2 seconds on speed 6. Set aside

Peel half of the orange and place rind in bowl and grate 5 seconds on speed 9. Set aside

Place onion, garlic and ginger in bowl and chop for 5 seconds on speed 7

Scrape down sides of bowl, add oil and saute for 3 minutes at 100°C on speed 1

While the onion mix is sauteing, use a bowl to coat lamb in Moroccan seasoning

Add lamb to thermomix bowl and cook for 6 minutes at100°C on reverse speed 1

Juice orange, and add juice, grated orange rind, water and stock concentrate and cook for a further 6 minutes at 100°C on reverse speed 1

Place contents in a covered oven-proof casserole dish and either place in oven if cooking straight away, or allow to cool and place in the fridge.

When placed in the oven, cook for approximately 1 ¼ hours.

Add apricots, dates, green beans and chickpeas and cook in oven for a further 15 minutes.

While this is happening, boil kettle and place couscous in a bowl and add extra stock concentrate with 1 cup of boiling water.  Stir, then cover with plastic wrap and allow to sit for 5 minutes.  Fluff with a fork

To serve, sprinkle with chopped pistachios and coriander, and add a spoonful of natural yoghurt to each plate.

Serves: 4

Approximate calories per serve: 720