Moroccan Lamb Hotpot - cooking recipe

Ingredients

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

Preparation

Heat oil in a large heavy-bottomed saucepan on high heat. Brown lamb in batches 3-4 mins, stirring. Remove from pan.
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.
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.