Moroccan lamb mince was an easy mid-week dinner, with just a few ingredients. Do you always have mince in your freezer? Now that we’re moving out of lockdown like bears out of hibernation, I’m clearing out our stockpile of frozen goods. As you’ll know from previous blog posts, I love to use spices, especially my ras el hanout spice mix from https://www.herbies.com.au/
Ras el hanout hails from Tunisia, Aleria and Morocco. Its name in Arabic means ‘top of the shop,’ a blend of more than a dozen spices, the best that the vendor has to offer. The grated sweet potato and Medjool dates give the lamb dish a little sweetness. We ate ours last night with warm pita bread, and a tomato and cucumber salad with feta. Alternatively, serve the Moroccan lamb mince with couscous or rice.
This salad would also be a lovely accompaniment: leafy salad with preserved lemon and pomegranate
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Moroccan Lamb Mince
- 500 g lamb mince
- 1 brown onion, peeled and chopped
- 1 small sweet potato, grated
- 1 tbsp ras el hanout spice blend
- 6 Medjool dates, seeded and chopped
- 1 cup chicken or vegetable stock
- 2 tbsp olive oil
- 1/4 cup toasted pine nuts
- 1/4 cup Italian parsley, chopped
- sea salt and black pepper to taste
- Heat the olive oil in a large fry pan, then add the chopped onion with a pinch of salt. Cook for a few minutes until the onion is soft and tranlucent.
- Add the lamb mince, break it up with a wooden spoon and cook for 5 minutes until the meat is brown.
- Stir in the ras el hanout spice blend and cook another few minutes.
- Add the grated sweet potato, chopped dates and the chicken stock. Bring to a boil, then turn down to a simmer and cook for 30 minutes until the liquid has reduced.
- Season to taste, sprinkle with toasted pine nuts and chopped parsley. Serve with warm pita bread, couscous or rice.