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
rinsed and drained
1 tsp
cornflour
185 ml
can NESTLÉ CARNATION Light & Creamy Evaporated Milk
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
422 g
1500
35.1
12.1
4.7
24.8
11.1
608
5.2
Average Quantity
per:
100 g
355
8
3
1
6
3
144
1
0

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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