MOROCCAN LAMB
This meal is a great mixture of textures and flavours! Moroccan lamb sits atop chargrilled zucchini and a bulghur wheat and spinach salad. Finish with feta, yoghurt and crunchy homemade dukkah.
The dukkah really adds to the flavour of this meal – so don’t leave it out! Try using up any leftover dukkah with smashed avocado and feta on toast (a really delicious, quick and easy lunch).
If you don’t like lamb, beef mince is a good alternative.
Also, give my lamb stuffed eggplant a go if this meal went down well!
MOROCCAN LAMB
This meal is a great mixture of textures and flavours! Moroccan lamb sits atop chargrilled zucchini and a bulghur wheat and spinach salad. Finish with feta, yoghurt and crunchy homemade dukkah.
Ingredients
DUKKAH
- 1/3 cup raw almonds (55g)
- 2 Tbsp sesame seeds
- 1 Tbsp coriander seeds
- 1 Tbsp cumin seeds
LAMB
- 1 brown onion
- 1 tsp olive oil
- 600 g lamb mince (1lb 5oz)
- 1 1/2 Tbsp tomato paste
- 1 Tbsp Moroccan seasoning
- 1 lamb or beef stock cube
- 400 g can Moroccan flavoured crushed tomatoes (14oz)
TO SERVE
- 1 cup bulghur wheat (200g)
- 1 cup boiling water (250ml)
- 4 small zucchini
- 2 tsp olive oil
- 1 Tbsp butter
- 60 g baby spinach (2.1oz)
- 100 g feta cheese (3.5oz)
- 1/2 cup plain, unsweetened yoghurt (125ml)
Instructions
PREPARE DUKKAH
Heat a large pot on medium-high. Add all ingredients for dukkah and cook for 2-3 minutes, until lightly toasted. Remove into a bowl and set aside.
COOK LAMB
Dice onion. Heat oil in pot used to toast dukkah ingredients. Cook onion until just soft. Add lamb mince and brown all over, breaking up into small pieces. Stir in tomato paste, Moroccan seasoning and crumbled stock cube. Cook for 2 minutes. Add tomatoes, reduce heat to medium and simmer while you prepare the rest of the meal.
Blitz dukkah ingredients in a small food processor (or use a mortar and pestle) with a little salt and pepper.
PREPARE SERVING INGREDIENTS
Place bulghur wheat in a medium-sized heatproof bowl. Pour over the boiling water and leave to sit for 10 minutes.
Slice zucchini lengthways down the middle. Season with salt and pepper. Heat oil in a large chargrill pan or frying pan (or barbecue) on medium-high. Cook zucchini for a few minutes each side, until charred and tender.
Add butter to bulghur and stir until melted (microwave for a few seconds if needed). Stir in spinach and season with salt and pepper to taste.
SERVE
Divide bulghur mixture between serving plates or bowls. Top with zucchini then spoon lamb over the top. Crumble over the feta and add a dollop of yoghurt. Sprinkle dukkah over the top.
Recipe Notes
WINE MATCH: Pinot Noir or a light Merlot.
GLUTEN-FREE OPTION: Use a gluten-free stock cube. Replace bulghur wheat with quinoa, brown rice or a small gluten-free pasta (adjust cooking method accordingly).
INGREDIENT SWAPS / NOTES: You can swap out the almonds in the dukkah for hazelnuts or pistachios. If you don’t like lamb, use beef mince instead.
STORING AND REHEATING: Store individual portions in containers in the fridge (keep yoghurt, feta and dukkah separate). Reheat in the microwave and add yoghurt, feta and dukkah just before serving.
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