Delicious UK - (08)August 2020

Moroccan-spiced

lambsteaks

SERVES 4. HANDS-ON TIME 30 MIN

FOOD

TEAM’S

TIP

Doublethechickpeasauce

ingredients.Reservehalf,

cool,thenfreezeina sealed

containerorfreezerbagforupto

1 month.Defrostovernightinthe

fridge,thengentlyheatina lidded

pan to use as a side dish.

• 2 tbspoliveoil


• 2 redonions,thinlysliced


• 500gcourgettes,sliced


• 2 garliccloves,crushed


• 1-3tbspharissapaste to taste
  (welikeBelazu)


• 2 x 400gtinschoppedtomatoes


• 2 x 400gtinschickpeas, drained
  andrinsed


• 100gdriedapricots, roughly
  chopped


• 4 Britishfree-range lamb steaks,
  about100geach


• Freshcoriander leaves to
  garnish

1 Heat1 tbspoilina largepanand

frytheonionsfor5-6minutesuntil

softening,thenaddthecourgettes

andfryfor5 minutes.Addthegarlic

andfryfor1 minute,thenstirinthe

harissaandcookfor1 minute.Add

thetomatoesandchickpeas,simmer

for5 minutes,thenaddtheapricots.

Cookfor5 minutes,thentasteand

addmoreharissaif needed.

2 Meanwhile,rubthelambwiththe

remainingoilandseasonwell.Heat

a largefryingpanovera medium-

highheatandfrythesteaksfor

2-4minutesoneachside(thiswill

giveyoupinktowelldonelamb).

Removefromtheheatand leave

torestfor5 minutes.

3 Slicethesteaksinto1-2cmstrips

andservethemwiththechickpea

sauceanda few coriander leaves

togarnish.

PERSERVING507kcals,18.3gfat

(4.8gsaturated),35.6gprotein,

43.2gcarbs(23.3gsugars),

0.3g salt, 13.8g fibre

NEXTMONTH
RECIPES:Jo Pratt’s effortless midweek magic

JEN

BEDLOE,

OLIVIA

SPURRELL,

SOPHIE

AUSTEN-SMITH,

LUCY

O’REILLY,

LOTTIE

COVELL,

ELLA

TARN.

PHOTOGRAPHS:

GARETH

MORGANS,

LIZZIE

MAYSON,

STUART

WEST.

FOOD STYLING: JEN BEDLOE, OLIVIA SPURRELL, SOPHIE AUSTEN-SMITH, ELLA TARN, CHARLIE CLAPP. STYLING: OLIVIA WARDLE, VICTORIA ELDRIDGE, MORAG FARQUHAR, SARAH BIRKS, LUIS PERAL

eat well every day.