This delicious Moroccan Lamb recipe by Gordon Ramsay is a quick and easy meal packed with warm, aromatic spices like cinnamon and paprika. Perfect for a comforting dinner, this dish combines tender lamb with rich tomatoes and fresh parsley. You can also spice it up with chili flakes for an extra kick!

Ingredients Needed:

500g lamb neck fillets, cut into bite-size pieces
2 tsp paprika
3 tsp ground cinnamon
2 x 400g cans of chopped tomatoes with olive oil and garlic
1 tbsp finely chopped parsley, plus extra to serve

How To Make Moroccan Lamb Recipe?

Cook the Lamb: Heat a large, non-stick frying pan over medium-high heat. Add the lamb and cook on all sides until browned, about 5-7 minutes, without adding extra oil.
Add the Spices: Once the lamb is browned, sprinkle in the paprika and ground cinnamon. Stir and cook for another 1 minute, allowing the spices to become aromatic.
Add the Tomatoes and Parsley: Pour in the chopped tomatoes (with olive oil and garlic) and add the finely chopped parsley. Stir well and bring the mixture to a boil.
Simmer the Lamb: Reduce the heat to low, cover the pan with a lid, and simmer gently for 30 minutes, or until the lamb is tender and cooked through.
Serve: Sprinkle the lamb with extra parsley before serving.

Recipe Tips:

Brown the Lamb Properly: Make sure to brown the lamb pieces well before adding the spices. This locks in flavor and makes the dish richer.
Use Fresh Spices: Fresh paprika and cinnamon give better flavor. If your spices are old, get new ones for a stronger taste.
Let It Simmer: Don’t hurry the cooking process. Let the lamb simmer gently to become tender and soak up the flavors.
Control Tomato Sauce: For a thicker sauce, use just one can of tomatoes or cook it longer to thicken.
Add Parsley Last: Fresh parsley should be added at the end for a fresh burst of flavor.

How To Store & Reheat Leftovers?

Refrigerate: Let the leftover Moroccan lamb cool to room temperature. Store it in an airtight container in the fridge for up to 3 days.
Freeze: Freeze Moroccan lamb for up to 3 months. After cooling, put it in a freezer bag or airtight container.
Reheat: Reheat the lamb on low heat in a pan. Stir occasionally and add a splash of water or broth if needed to prevent it from drying out. Heat for about 5-7 minutes until warm.

Nutrition Facts:

Calories: 187.3 kcal
Total Fat: 5.7g
Saturated Fat: 2g
Cholesterol: 59.3mg
Sodium: 296.1mg
Potassium: 639.5mg
Total Carbohydrate: 13.7g
Dietary Fiber: 2.7g
Sugars: 2.6g
Protein: 20.7g

Gordon Ramsay Moroccan Lamb Recipe

Recipe by Gordon RamsayCourse: DinnerCuisine: MoroccanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

187.3

kcal

Ingredients

500g lamb neck fillets, cut into bite-size pieces
2 tsp paprika
3 tsp ground cinnamon
2 x 400g cans of chopped tomatoes with olive oil and garlic
1 tbsp finely chopped parsley, plus extra to serve

Directions

Cook the Lamb: Heat a large, non-stick frying pan over medium-high heat. Add the lamb and cook on all sides until browned, about 5-7 minutes, without adding extra oil.
Add the Spices: Once the lamb is browned, sprinkle in the paprika and ground cinnamon. Stir and cook for another 1 minute, allowing the spices to become aromatic.
Add the Tomatoes and Parsley: Pour in the chopped tomatoes (with olive oil and garlic) and add the finely chopped parsley. Stir well and bring the mixture to a boil.
Simmer the Lamb: Reduce the heat to low, cover the pan with a lid, and simmer gently for 30 minutes, or until the lamb is tender and cooked through.
Serve: Sprinkle the lamb with extra parsley before serving.

Notes

Brown the Lamb Properly: Make sure to brown the lamb pieces well before adding the spices. This locks in flavor and makes the dish richer.
Use Fresh Spices: Fresh paprika and cinnamon give better flavor. If your spices are old, get new ones for a stronger taste.
Let It Simmer: Don’t hurry the cooking process. Let the lamb simmer gently to become tender and soak up the flavors.
Control Tomato Sauce: For a thicker sauce, use just one can of tomatoes or cook it longer to thicken.
Add Parsley Last: Fresh parsley should be added at the end for a fresh burst of flavor.