Ann Creber's - Moroccan Lamb with Tomatoes


by Ann Creber

I know many of us are moving away from meat-based meals, but a hearty casserole still finds favour on many tables. This is an easy recipe and one which can be prepared for two meals, with one frozen for another occasion.


Serves 4

  • 500g lean lamb, cut into 2.5 cm cubes
  • 2 teaspoons Moroccan Spices
  • 1 teaspoon ground cumin
  • 1/3 teaspoon each of ground cinnamon,black pepper and salt
  • 4 TB olive oil
  • 2 cans peeled whole tomatoes, crushed
  • 1 medium red onion, diced or thinly sliced
  • Chopped fresh basil


  1. Mix the cubed lamb with the spices and 2 tablespoons of the olive oil.
    Refrigerate for at least 2 hours.
  2. To prepare, heat the remaining oil n a large heavy pan or casserole, add the meal and toss until lightly browned on all sides.
  3. Add crushed tomatoes, juice and red onion. Cover and cook over moderate heat or in an oven until meat is tender. (Approx. 2 - 2 1/2hours, depending on the cut of meat.)
  4. Stir in the chopped basil and serve over couscous.

Ann Creber
The Good Life on 3MDR 97.1 FM
Live to air every Monday 3.00-5.00 PM