So here’s a recipe I posted on my Instagram recently and was asked for the recipe! This slow cooked Moroccan lamb is super easy and I usually have most of the ingredients on hand. I’ve served it here with cauliflower mash for an extra serve of vege but now it’s getting warmer, you might prefer it with a nice green salad or some couscous.


1 brown onion, sliced
2 tbsp olive oil

1 large eggplant, cut into 3cm cubes
3 cloves of garlic, sliced
1 x 3cm knob of ginger, finely grated
1 tbsp ground cumin
1 tbsp turmeric
1 tsp mild paprika
1 cinnamon stick
1/2 bunch of coriander
2 carrots, peeled, cut in half lengthways then into 1cm slices

1kg chicken thigh fillets, skin off
100g pitted prunes
700g passata
1/2 large cauliflower, cut into florets
Greek yoghurt, to serve

  1. Preheat oven to 160C.
  2. In a large cassarole dish over medium heat, cook onions until beginning to turn translucent but not brown, about 2 minutes. Add eggplant and cook until it begins to brown, about 2 minutes.
  3. Add garlic, ginger, cumin, tumeric, paprika and cinnamon and stir until fragrant, about 1 minute.
  4. Finely chop the roots of the coriander. Add to pan with the carrots, chicken and prunes and stir to combine. Pour in the passata and stir through. Season with salt and pepper.
  5. Cover and place in the oven to cook for 2 hours, or until the chicken is falling apart.
  6. Meanwhile, for the cauliflower mash steam the cauliflower until just tender when tested with a knife. Do not overcook otherwise mash will be too runny.
  7. When the cauliflower is just cooked, transfer to a food processor and process until smooth. Season to taste.
  8. Serve chicken with the cauliflower mash, topped with chopped coriander leaves and a dollop of yoghurt.

Serves 4