Moroccan Lamb Mince Stew

Charmaine Lu -
  • 1 chopped red onion
  • 1 tbsp olive oil
  • 400g lamb mince
  • ½ tsp cinnamon
  • 400g tin of chopped tomatoes
  • 100g chopped dried apricots
  • 50g chopped green olives
  • 2 chopped preserved lemons
  • Chopped coriander
  • Couscous, to serve
  • Fry the onion in a large pan with a splash of olive oil until golden and softened. Add the lamb mince to the pan and fry, breaking up with a fork, until browned and cooked through.
  • Stir in the tomatoes, cinnamon, apricots, lemons, olives and 100ml water, then simmer for 10 mins until thickened and saucy. Season, scatter with coriander, and serve with fluffy couscous.
15 mins
2 serving