Moroccan Lamb
This is such an easy dish to make and involves very little preparation but still has great flavour. The Ras El Hanout seasoning is a North African mix of fragrant spices including cumin, coriander, cinnamon, turmeric, paprika and ginger. It is used in a wide range of dishes including tagines, rice dishes, soups and as a marinade. If you would prefer a vegetarian version you could substitute chickpeas for the mince. Enjoy!
Ingredients (serves 4)
- 500g minced lamb
- 1 onion
- 2 cloves of garlic
- 2 tbsp Ras El Hanout seasoning (adjust to taste)
- 2 large aubergines (half an aubergine per person)
- 400g tin chopped tomatoes
- Olive oil
- Fresh mint, roughly chopped
- Feta
- Natural yoghurt
- Instant couscous
Equipment
- Chopping board and knife
- Wooden spoon
- Large pan
- Frying pan
Directions
- Heat a tbsp of olive oil in both a pan and a frying pan
- In the pan, soften the onion for a few minutes then add the garlic for a couple of minutes
- Cut the aubergines in half lengthways
- Place the aubergines in the frying pan and cook gently on both sides until brown
- Transfer the cooked onion to a dish
- Add the mince to the pan and cook on a medium high heat until brown
- Add the onion, garlic, chopped tomatoes and Ras El Hanout to the minced lamb and simmer for around 20 minutes
To serve
- Place each aubergine half on a plate and top with the lamb mix
- Drizzle over a little yoghurt, sprinkle over the chopped mint and crumble the feta on top