Lamb mince with fragrant ras el hanout, sweet potato and dates makes an easy mid-week dinner.
Prep Time10 minutesmins
Cook Time40 minutesmins
Servings: 4people
Author: Amanda Lawson
Ingredients
500glamb mince
1brown onion, peeled and chopped
1small sweet potato, grated
1tbspras el hanout spice blend
6Medjool dates, seeded and chopped
1cupchicken or vegetable stock
2tbspolive oil
1/4cuptoasted pine nuts
1/4cupItalian parsley, chopped
sea salt and black pepper to taste
Instructions
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.
Notes
Store in the fridge for up to 3 days. This dish is suitable to freeze.