Moroccan lamb & apricot stew
About £2.23 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Diced lamb600g
- Onions2
- Dried apricots100g
- Chickpeas400g
- Chopped tomatoes400g
- Ground cinnamon5g
- Curry powder5g
- Couscous300g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Brown the lamb (600g) in batches (8 min).
- Soften the onions (2) (8 min), add the cinnamon (5g) and spices (5g) (1 min).
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- Add the lamb, tomatoes (400g), apricots (100g), chickpeas (400g) and 300ml water. Lid on and simmer gently (60 min).
Kitchen note A low simmer means a lazy bubble now and then, not a boil. Stews and sauces are always better the next day, if you can wait.
- Pour boiling water over the couscous (300g), cover (5 min), fluff with a fork. Serve the stew on top.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.