Moroccan Hot Pot

  • cooking time
    12 m
  • calories per serve
    359 cal
  • serves
    4
500 g
lamb mince
2 cloves
garlic crushed
1 tbsp
maggi original seasoning
1 tbsp
oil
1 medium
onion, diced (150g)
3 tsp
moroccan seasoning
200 g
sweet potato cut into 1cm dice
1 cup
water (250ml)
2 medium
zucchini, diced
400 g
Chickpeas, rinsed and drained
1 tsp
cornflour
185 ml
can NESTLÉ CARNATION Light & Creamy Evaporated Milk

Method

  1. combine mince, garlic and maggi original seasoning; mix well, then roll into large balls.

  2. heat oil in a large saucepan over high heat. cook meatballs and onion until browned on all sides.

  3. add moroccan seasoning, sweet potato and water. bring to the boil; reduce heat, cover and cook 5 minutes or until sweet potato is tender.

  4. stir in zucchini and chickpeas. combine cornflour and NESTLÉ CARNATION light & creamy evaporated milk, stir into hot pot and cook, uncovered, a further 2 minutes. serve with warm couscous or rice.

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