Moroccan Lamb Steaks
Moroccan Lamb Steaks



  • 2 tbsp olive oil
  • 2 sliced red onions
  • 500g zucchini, sliced
  • 2 crushed garlic cloves
  • 3 tbsp harissa paste
  • 2 x 200g tins of chopped tomatoes
  • 2 x 400g tins of chickpeas, drained
  • 100g chopped dried apricots
  • 4 x 100g lamb leg steaks
  • Coriander, to garnish
  • Fry the onions in 1 tbsp of oil for 5 mins, then add the zucchini and fry for 5 mins more. Add the garlic for another minute, then stir in the harissa and cook for 1-2 mins. Pour in the tomatoes and chickpeas, simmer for 5 mins, then add the apricots. Season to taste, and cook for 5 mins more.
  • Rub the lamb with the rest of the oil and season well. Fry for 3 mins on each side, then leave to rest for 5 mins. Slice the steaks into 2cm strips, and serve with a large helping of the sauce and a scattering of coriander.
30 mins
4 serving

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