Moroccan Lamb Mince
Lamb mince with fragrant ras el hanout, sweet potato and dates makes an easy mid-week dinner.
Servings: 4 people
Ingredients
- 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
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.