Take a little bit of ras el hanout spice, some flavoursome lamb mince and a dash of mango chutney for sweetness, and what have you got? Why, it’s the perfect recipe for a delicious cheat's Moroccan lamb tagine!
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slivered almonds(ContainsTree Nuts)
baby spinach leaves
ras el hanout
beef-style stock powder
couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
water (for the sauce)
water (for the couscous)
white wine vinegar
Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Pick and roughly chop the mint leaves. Grate the carrot (unpeeled). Roughly chop the baby spinach leaves.
Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 4-5 minutes. Add the lamb mince and cook, breaking up with a spoon, until browned, 4-5 minutes.
Add the garlic, tomato paste, ras el hanout (see ingredients list) and mango chutney to the lamb and cook, stirring, until fragrant, 2 minutes. Add the carrot, water (for the sauce) and beef stock (1/4 sachet for 2 people / 1/2 sachet for 4 people). Stir, then reduce the heat to medium and simmer until thickened slightly, 10 minutes. Season to taste.
TIP: Add a splash more water if the mixture is too thick!
While the sauce is simmering, add the water (for the couscous) and remaining beef stock (1/2 sachet for 2 people / 1 sachet for 4 people) to a medium saucepan and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water has absorbed, 5 minutes. Fluff up with a fork. Stir the baby spinach and 1/2 the mint through the couscous.
While the couscous is cooking, roughly chop the tomato. In a medium bowl, add the tomato, remaining mint, the white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Stir to combine.
Divide the mint couscous between bowls and top with the cheat's Moroccan lamb tagine and dressed tomato. Sprinkle with the toasted almonds and dollop over the yoghurt.