Here’s a simple, yet deliciously tasty Moroccan one pan meal – a dish that’s not going to cause too much fuss in preparing and one you can pretty much leave to itself without it suffering in the slightest. It has a rich, tangy flavour that works perfectly alongside the equally fragrant lamb. Perfect for a midweek/midwinter dinner.
800g lamb chump chops
3 tablespoons olive oil
1 red onion (finely chopped)
2 cloves garlic (finely chopped)
1 teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon ground turmeric
1 teaspoon za’ataar (or 1 teaspoon dried thyme)
1 cup chopped coriander (stalks and leaves)
2 tablespoons preserved lemon (thinly sliced)
2 cups French beans (cut into small pieces)
salt & pepper
Heat a large casserole pan or tagine with the oil over a moderate heat. When hot, sear the lamb chops on each side for 1-2 minutes until browned. Remove from the pan and set aside. Reduce the heat a little then add the onion to the pan. Cook gently for 5 minutes until soft and lightly browned. Add the garlic and cook for a further 1 minute. Now add the cumin, ginger, turmeric and a generous grinding of salt & pepper. Stir briefly then pour in 400ml water and stir in the za’atar and coriander. Bring to a simmer then return the meat and any juices to the pan. Stir well, cover and reduce the heat to low so that the sauce is gently bubbling. Cook for 1¼ hours stirring occasionally. Add the beans and preserved lemon and simmer for a further 15 minutes until the beans are just soft. Check for seasoning then serve.
Serve with some fluffy cous cous or rice.