Moroccan Lamb Stew
Serves 2
300g lamb fillet or back strap diced into 1 inch chunks
1 can on chopped tomatoes
1/2 cup chicken stock
2 tsp cinnamon
2 tsp paprika
1 tsp ground coriander
1 tsp chopped fresh ginger
1/4 tsp chilli flakes
small handful of chopped mint
small handful of chopped coriander
Seal the lamb in a little oil. Add the tomatoes, stock and spices. Bring to the boil then place in the oven at 180c for 45 mins until very tender and the sauce has thickened. Stir in the mint and coriander at the end.