Moroccan Diced Lamb

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  • 500g lean diced Quality Mark lamb 
  • 1 Tbsp oil
  • 1 onion, peeled and diced*
  • ½ tsp ground cumin*
  • ½ tsp paprika*
  • 1 carrot, peeled and diced
  • 12 dried apricots, diced
  • 300g can chickpeas
  • 1 cup reduced-salt beef stock or ½ tsp reduced-salt beef stock powder to 1 cup water


Pre-heat oven to 160oC.

Heat oil in a frying pan and brown diced lamb well. Place in a casserole dish.

Add the onion*, cumin* and paprika* to the pan and cook in the residue oil until lightly brown. Scatter over the lamb.

Add carrots, apricots, chickpeas (including liquid from the can) and stock.

Place casserole dish in oven and cook at 160oC for approximately 1½ hours until the lamb is tender.

Serve with seasonal vegetables and mashed potato or couscous.

*Reduce the amount of these ingredients for babies around 6 months - see Smooth Stage below for more details.

Babies around 6 months

*To begin, you may need to reduce the amount of spices & onion until your baby is familiar with the flavours. Purée meat & vegetable mixture. Mix with a little baby’s milk to achieve a smooth consistency. 

Babies 7 to 8 months

Purée the meat and vegetables into a lumpy, mashed consistency so your baby can experience the different textures.

 Babies from 8 months

Chop up any large pieces of meat and serve with mashed potato and chopped vegetables.

From 12 months

Chop up any large pieces of meat as necessary. Serve with couscous or flat bread as an alternative to potato.

Add a Comment readers comments

My daughter loves this and when i've recommended to others have been given same response.


That's great to hear!

Beef + Lamb New Zealand

The whole family loved this one. Its in my favourite recipe folder!


This sounds delicious will have to try it


Sooo easy to make, and delicious!!!!


Sooo easy to make, and delicious!!!!


So Yummy.....

Neil Willard

The list of ingredients includes Beef stock (or replacement) but does not appear in method of cooking - only adding the liquid from can of chickpeas.....presumably the beef stock is in addition to the chickpea liquid???

Ben Crowley

Hi Ben ~ yes, stock goes in at the same time as the chickpeas. Recipe amended above :)

Beef + Lamb New Zealand

Love the apricots, really add something special to the recipe.

Susan Eady

Awesome recipe thanks for sharing.


there is salt an pepper missing, also was not clear that you should cover casselore while cooking, tried with couscous, outcome edible, doesn't feel authentic


i rated 3 stars in the above feedback but it came out as 5 heh




Great recipe, all the family enjoyed it. Will defitely make it again.

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