This Moroccan-inspired, slow-cooked lamb dish is low in calories and only uses six ingredients. If you want to make it five, leave out the apricots – you’ll save on sugar too. If you’re on a low-calorie diet, pair it with a low-calorie breakfast and/or lunch as it’s a little over 500 calories.
Each serving provides 522 kcal, 50g protein, 32g carbohydrates (of which 20g sugars), 19g fat (of which 7g saturates), 9g fibre and 0.5g salt. With a GI of 45 this meal is high protein, low GI.
Ingredients
- 600g/1lb 5oz lean lamb leg steaks, cut into bite-size cubes
- 1–2 level tbsp harissa paste
- 400g tin chopped tomatoes with herbs
- 2 x 410g tins chickpeas, drained
- 12 dried apricots (optional)
- small bunch (about 30g/1oz) fresh coriander, roughly chopped
Method
-
Preheat the oven to 170C/150C Fan/Gas 3½
-
Put the lamb in a medium, ovenproof casserole dish and coat evenly with the harissa paste.
-
Pour in the tomatoes and 300ml/10fl oz of water. Bring to the boil over a medium heat and stir well.
-
Cover tightly with kitchen foil and bake for 1 hour.
-
Stir in the chickpeas and apricots, if using, and bake for 30–45 minutes, or until the lamb is tender.
-
Stir in the coriander and serve.