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Our Moroccan Lamb has been one of our most popular dishes for nearly a decade. Why not take a moment and see what the Hairy Bikers made of the eclectic cuisine of North Africa.
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Moroccan Lamb
Fresh marinated lamb, pistachios & olives in an apricot & yogurt sauce.
Because we get deliveries of over 360 fresh ingredients to our kitchens every day, our chefs can be quite indulgent in their recipes. This dish has 25 fantastically fresh ingredients, each playing their part to create what I hope is the best Moroccan lamb dish on the high street.
Preparation time: Simple to cook in 10 mins!
Servings: Serves 2
Cuisine Type: Everyday
Cooking Instructions:
1. Heat one tablespoon of oil in a medium-sized frying pan.
2. Add lamb & vegetables & cook over a moderate heat for 6-8 mins, stirring occasionally.
3. Gently shake sachet of sauce & add contents to the pan. Bring to the boil then simmer for 1-2 mins.
Check food is piping hot throughout. These instructions are a guide: all appliances vary. Please don’t reheat once cooked!
Ingredients:
Fresh lamb (29%)
Water
Fresh red onion (14%)
Yogurt (7%)
Honey (4%)
Prunes (4%)
Sunflower oil
Black olives (3%)
Fresh leeks
Almonds
Apricots
Fresh coriander
Pine nuts
Fresh parsley
Pistachio nuts
Salt
Cumin
Ginger
Paprika
Lemon Juice
Cinnamon
Black pepper
Cayenne pepper
Caraway seeds
Dried apricots contain: dried apricots, rice flour, sulphur dioxide.
Prunes contain: vegetable oil, preservative: potassium sorbate.
Does this recipe contain?
milk: yes
soya: no
mustard: no
fish: no
gluten: no
sesame: no
celery: no
eggs: no
nuts: yes
shellfish: no
Chef's Tip
Fine Green Beans with Orange & Chickpea Mash (serves 2)
150g fine green beans
410g can chickpeas
4 tbsp olive oil
Juice & zest of 1/2 orange
1. Cook the beans in boiling water for 5-6 mins until tender. Empty chickpeas into a saucepan & cook over a medium heat until hot.
2. Drain beans & return to pan with 1 tbsp olive oil & plenty of salt & finely grated zest. Cook gently for 1-2 mins.
3. Drain chickpeas & return to pan with remaining oil & plenty of salt & freshly ground pepper. Roughly mash with a potato masher & serve with freshly cooked Bigham’s Moroccan Lamb.
Cous Cous with Griddled Vegetables (serves 2)
75g aubergine
1/2 red onion
1 small red pepper
1 small courgette
4 tbsp plus 1 tsp olive oil
100g cous cous
1. Cut the aubergine in half lengthways & then slice. Cut the red onion into wedges. Place in a large bowl with 2.5cm pieces of red pepper, sliced courgette & 4 tbsp oil. Toss well with the oil then cook in a griddle pan over a medium heat for 8-10 mins until tinged golden brown & tender.
2. Bring 150ml water & 1 tsp oil to the boil. Stir in cous cous, cover & leave for 4 mins.
3. Fluff up cous cous with a fork & stir in the vegetables. Cook gently for 2-3 mins & season well with salt & freshly ground black pepper. Serve with freshly cooked Bigham’s Moroccan Lamb.
To make one pound of honey, bees fly approximately 55,000 miles, which means over 3,400 bee miles have gone into this dish!
