Sunday, July 13, 2008

CORE Morrocan Lamb with Apricots

This lovely Moroccan dish is lovely served with couscous with coriander

Serves: 6

Difficulty: Easy

  • 600g lamb mince
  • 1 onion, chopped
  • 2 tsp garlic, crushed
  • 1 tin crushed tomatoes
  • 1 400g tin of apricot halves in juice
  • 1 cup frozen corn
  • 4 cup frozen green beans
  • 1 cup peas (try mint peas)
  • Moroccan spice mix
    I used Masterfoods Spice Essentials for Moroccan Lamb, which is expensive and has individual sachets of herbs. I measured them out and provide the quantities:
    1 cinnamon quill, 3 tsp cumin, 4 tsp dry coriander, 3 tsp tumeric, 3 tsp dried ginger

Fry onion with garlic and onion until browned.
Add tin of apricots, juice and all and simmer 5 mins before adding tomatoes, frozen vegies and herbs. Simmer for 5 mins

Not on Core? The total of this recipe is 21 points

Serve with plain couscous, coriander couscous or rice.

Coriander Couscous Ingredients:
1 1/4 cup dry couscous
4 tsp coriander, chopped

Add 1 1/4 cup boiling water to dry couscous and let stand.
Fluff with a fork after 4 mins, stir through coriander and allow another minute

Not on Core? The total of this couscous recipe is 11 points

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