Moroccan Lamb Hotpot

• 1 tbsp olive oil
• 1 2/3 lbs lamb shoulder, cut into 1-inch cubes
• 1 None red onion, sliced
• 2 cloves garlic, crushed
• 1 None long red chili pepper, finely chopped
• 1 tbsp Moroccan spice
• 3 cups chicken stock
• 1 can (14 oz) diced tomatoes
• 1/2 cup dried lentils
• 1 medium eggplant, chopped
• 1 medium zucchini, chopped
• None None Couscous, to serve
• None None Cilantro leaves, to serve

1. Heat oil in a large heavy-bottomed saucepan on high heat. Brown lamb in batches 3-4 mins, stirring. Remove from pan.
2. Saute onion, garlic, chili pepper and spice in same pan 2-3 mins, until onion is tender. Stir in stock and undrained tomatoes. Bring to a boil. Add lamb; reduce heat to low. Simmer, covered, 30 mins.
3. Add lentils, eggplant and zucchini to pan. Return to simmer. Cook, covered, further 25-30 mins, until lamb is very tender. Serve with couscous. Top with cilantro.

olive oil, lamb shoulder, red onion, garlic, long red chili pepper, spice, chicken stock, tomatoes, dried lentils, eggplant, zucchini, couscous, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/35356 (may not work)