A cheat’s tagine made from classic Moroccan spices and lamb mince. Using mince is a great affordable way to increase variety in your diet by using different meats.
Saucy Moroccan Lamb
- 1 tbsp olive oil
- 1 onion chopped
- 3 garlic cloves, minced
- 1 carrot, finely chopped
- 1 tbsp tomato paste
- 500 g lamb mince
- 1 tsp ginger, ground
- 2 tsp cumin
- 1 tsp allspice
- 2 tsp turmeric
- 1 tbsp paprika, sweet
- 2 tsp cinnamon
- 1 tinned tomatoes, chopped
- 1 cup beef stock
- 4 cups baby spinach
- ½ cup kalamata olives, pitted
- 1 cup parsley, freshly chopped
- ¼ cup slivered almonds, toasted
- salt and pepper, to taste
- Heat a large heavy-based pan over medium heat and add the olive oil. Add in the onion, garlic and carrot, and saute for 10 minutes, stirring occasionally until the onions are translucent.
- Add in the tomato paste and cook for about two minutes until it starts to appear separated.
- Add in the lamb and break up with a wooden spoon. Allow it to cook for about 5 minutes, and avoid stirring too much. You want it to build up some colour.
- Add in the ginger, cumin, allspice, turmeric, sweet paprika and cinnamon and stir for two minutes to coat the lamb, allowing the spices to toast.
- Pour in the tinned tomatoes and stock and turn the heat to high to bring to a boil. Season with salt and pepper. Reduce the heat to medium and leave to simmer for 20 minutes partially covered.
- Add in the spinach and allow it to wilt. Stir in the olives.
- Serve with almonds and chopped parsley.