Ingredients
- 2 Tbsp olive oil
- 2 medium onion roughly chopped
- 350g lamb mince (for a vegetarian option, replace with a soy mince and omit the browning process)
- 1 Tbsp ground cumin
- 1 tsp ground cinnamon
- 2 tsp ground turmeric
- 100g soft dried apricots
- 600ml vegetable stock
- For the couscous
- 280g couscous
- 2 preserved lemons, flesh removed, rinsed and finely sliced
- 4 Tbsp chopped fresh mint
- 50g unsalted roast cashews or almonds
Moroccan spiced mince with preserved lemons and couscous
Method
- Heat the oil in a large non-stick pan, add the onions and cook gently for 5 minutes until they soften
- Stir in the lamb mince and brown, add the spices then add the apricots and stock
- Bring to the boil, then turn the heat down and cook gently for 10-15 minutes
- Meanwhile, make up the couscous following the packet instructions
- Fork through the preserved lemon and mint
- Season to taste
- Spoon the couscous onto serving plates, pile the lamb mixture on top and scatter with the cashews
Comments
When using preserved lemons, remember to wash each lemon to remove the brine and scoop out the pulp within, which will be too salty -the thin skin is all you need to impart the flavour. They can be used in stews or tagines, or chopped finely and added to couscous dishes or salads
Thanks to Organicland for providing the lamb mince, and to Otago Preservation Pantry for the preserved lemon used in the demonstration at the market
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