Our Saucy Moroccan Lamb is cinch to make and smells as good as it tastes! Don’t be put off by the list of ingredients, we use a fair few spices you’ll have on hand in the pantry.
Our nutritionist recommends cooking this for as long as you have to allow the flavours to develp and the meat to develop into a melt-in-the-mouth level of tenderness.
Preparation time: 10 mins Cook time: 25 mins Serves: 4
- 1 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 carrot, finely chopped
- tbsp tomato paste
- 500g lamb mince
- 1 tsp ginger, ground
- 2 tsp cumin
- 1 tsp allspice
- 2 tsp turmeric
- 1 tbsp sweet paprika
- 2 tsp cinnamon
- 1 tin chopped tomatoes
- 1 cup beef stock
- 4 cups baby spinach
- ½ cup pitted kalamata olives
- 1 cup parsley, fresh, 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. When hot, add the onion, garlic and carrot, and saute for 10 minutes, stirring occasionally until the onions are translucent.
- Add the tomato paste and cook for about two minutes until it starts to look separated.
- Add the lamb mince and break it 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 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 the spinach and allow it to wilt. Stir in the olives.
- Serve with almonds and chopped parsley.
Tip: If you have extra time, leave this recipe simmering for even longer as it will help soften the meat. Or if you are time-poor, it tastes just as delicious as is. Tip: Serve with your favourite low carb bread or cauliflower rice to soak up the juices!
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