Eat Well

Cooking With Lamb

Moroccan Lamb Mince

Recipe / Danielle Minnebo

This dish would go beautifully with my Carrot, Cumin & Lemon Salad, which you can find on page 26.

Serves: 4

1 tbsp olive oil
1 red onion, finely diced
1 clove garlic, crushed
500g lamb mince
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
1 tsp sumac
1 tsp sea salt
¼ cup chopped flat-leaf parsley
1 cup Greek yoghurt
1 pomegranate, seeds only

Heat olive oil in large frypan over medium heat. Add onion and garlic and cook for 5 mins until soft and caramelised.

Add lamb mince, cinnamon, cumin, coriander, sumac and sea salt. Cook for a further 10 mins, making sure you’re stirring continuously so lamb mince is broken up. Turn heat to high and cook for a further 5 mins. This will help create crispy edges to lamb mince. Remove from heat, add chopped flat-leaf parsley and mix through.

Add Greek yoghurt to base of a large serving platter and spread across bottom of platter. Top with lamb mince and sprinkle over pomegranate seeds.

Top with more fresh flat-leaf parsley and serve immediately.

You can use this colourful, tasty dish as a starter or as a main.

Lamb Koftas

Recipe / Danielle Minnebo

This is a colourful and tasty dish to serve when you have a group of people over for dinner. You can serve it as a starter or as part of a main with some flat bread, hummus and haloumi.

Serves: 4

500g organic lamb mince½ red onion, finely diced¼ cup currants1 tbsp dried mint1 tbsp ground cumin1 tsp sea salt1 egg¼ cup almond meal3 tbsp olive oil1 cup Greek yoghurt1 lemon, cut into segments¼ cup fresh mint leaves1 tsp smoked paprika

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