Moroccan Lamb With Pineapple And Chilli Yogurt Recipe

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Nutrition per portion

Calories 636 kCal 32%
Fat 32g 46%
  -  Saturates 16g 80%

Lamb is a staple in Middle Eastern cuisine and this Moroccan dish makes an exciting change from a Sunday roast. This lamb recipe is given a rich, spicy flavour by the Baharat spice blend, which will make a great addition to your storecupboard for future Moroccan endeavours.

The orange glazed heritage carrots add a wonderful sweetness to the dish and provide a splash of colour, while the chilli yogurt provides a cool kick. This dish requires a bit of time to allow the rich spices and orange to infuse the lamb, but the result is an impressive and filling supper that is worth the wait.



  • 1kg lamb neck fillet
  • 2tbsp Baharat (Moroccan spice blend)
  • 350ml strong chicken stock
  • zest and juice of 1 large orange
  • 300g rainbow (heirloom) carrots
  • 50g butter
  • 150g thick natural yogurt
  • 1 large red chilli, finely chopped
  • 2tbsp chopped fresh mint
  • 1 pineapple, peeled, cored and sliced


  • Brown the lamb in a pan. Heat the oven to150C fan, gas 3. Put the lamb into a casserole dish with a lid. Add the Baharat, stock, zest and half the juice. (Keep the rest of the juice for the carrots and a little zest to garnish.) Bake for 1 hour 30 minutes.

  • Cook the carrots in a sauté pan with the orange juice, butter and 150ml water. If the water evaporates, add a little more. Cover and simmer for 15 minutes until tender, then uncover and reduce the liquid until the carrots are nicely glazed.

  • Remove the lamb from the liquid and slice. Mix the yogurt, chilli and mint together. Serve the lamb with the yogurt, carrots and pineapple.

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