The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
1 tbsp baharat spice blend(Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 1 handful of fresh coriander
-
550g 8 hour slow cooked lamb(lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
- 80g creamed coconut
-
1 tsp brown mustard seeds (Mustard)(Brown Mustard Seeds 100%)
- 4 tbsp tomato purée
-
4 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
-
460g chickpeas(Chickpeas, water, salt)
- 2 pepper
- 1 onion
- 2 courgette
Allergens
Contains:
Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 114Kcal | 598Kcal |
| 478kJ | 2503kJ | |
| Fat | 6.0g | 32g |
| of which saturates | 3.5g | 18g |
| Carbohydrates | 4g | 19g |
| of which sugars | 2.3g | 12g |
| Protein | 7.7g | 40g |
| Salt | 0.53g | 2.8g |
| Fibre | 3.0g | 16g |
High protein
1/3 daily fibre
8 plants
Moroccan-Style Lamb Stew with Baharat & Chickpeas
This Middle Eastern-style stew is a bowlful of comfort. You'll simmer melt-in-your-mouth British slow-cooked lamb, along with chunky chickpeas, vibrant courgette and bright peppers in a coconutty stew, spiced with fragrant baharat. Sprinkle fresh coriander leaves on top, and you're ready to dig in!
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large frying pan, a measuring jug & a sieve
Prep the veg
- Thinly slice the peppers. Thinly slice the courgettes into 1/2cm half-moons. Slice the onion into 1cm wedges. Drain and rinse the chickpeas
Combine the flavours
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot add the onion, courgette and pepper and cook for 5-7 mins, until soft and golden. Season with salt and pepper
- Add the baharat, ginger & garlic paste, tomato puree and mustard seeds and cook for 2 mins
- Add the chickpeas, creamed coconut and 400ml water to the pan
Finishing touches
- Add the lamb to the pan (with all its juices from the bag)
- Gently pull apart any larger pieces of the lamb and simmer for 5-7 mins, until the sauce has thickened and the lamb is piping hot. Season to taste with salt and pepper
Plate up
- Roughly chop the coriander and stir half into the stew
- Serve the lamb stew into bowls and sprinkle over the remaining coriander
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