Mmorocco

Spicy lamb kofta kebabs with houmous dressing recipe

The special ingredient in this healthy recipe is the houmous in the dressing - it goes perfectly with the warming, spicy meatballs.

Ingredients

500g organic lamb mince

1 tbsp Moroccan spice mix (we used Schwartz)

1 spring onion, finely chopped

2 tbsp chopped fresh coriander, plus extra for the salad

4 tbsp apricot jam, warmed

3 tbsp houmous

150g natural yogurt

Warm pittas, to serve (we used Sainsbury’s Taste The Difference Mixed Olive Pittas)

Salad and sliced red onion, to serve

Method

1. Preheat the grill to medium-hot. Soak 8 wooden skewers in water.

2. Meanwhile, in a bowl, mix the mince, spice mix, spring onion and the coriander. Season. Shape into 32 balls and thread 4 onto each skewer. Grill or barbecue for 10-15 minutes, turning, until cooked. Just before they are ready, brush with the jam.

3. Mix the houmous and yogurt in a bowl. Season. Accompany the kebabs with pittas, salad, sliced red onion sprinkled with coriander and the houmous dressing.

Quick lamb tagine recipe

Serving instructions
Serves 4 | Takes 5 minutes to make and 15-20 minutes to cook | Rating
Take your tastebuds on a Moroccan adventure. Boned chicken thighs are also fantastic in this Moroccan sauce.

Ingredients
1 tbsp olive oil
4 lamb leg steaks
1 large red onion, cut into wedges
400g Seasoned Pioneers Moroccan Fennel & Apricot Tagine Sauce
200g canned chickpeas, drained and rinsed
100g marinated and grilled aubergines, sliced
A handful of dried apricots, roughly chopped
Fresh coriander leaves, roughly chopped
The zest of ½ lemon
Couscous, to serve
Method
1. Heat 1 tbsp olive oil in a pan, season the lamb steaks and cook for 4-5 minutes each side. Remove from the pan and set aside to rest.
2. Meanwhile, add the red onion to the pan and gently fry for 5 minutes until softened. Pour over the Tagine Sauce, bring to a simmer, then stir through chickpeas and aubergines. Add a handful of dried apricots and bubble for 4 minutes.
3. Spoon the sauce over the lamb steaks and scatter with fresh coriander leaves and the lemon zest. Serve with warm couscous.

Lamb steaks with fruity spiced couscous recipe

Serving instructions
Serves 4 | Ready in 15 minutes | Rating
Try this quick and easy dish for the taste of North Africa.

Ingredients
Put 175g couscous
100g dried ready-to-eat apricots, chopped,
2 tablespoons harissa paste
225ml boiling water
handful chopped fresh mint leaves
4 lamb rump steaks
150g natural yogurt
Method
Put 175g couscous and 100g dried ready-to-eat apricots, chopped, in a large bowl. Stir 2 tablespoons harissa paste into 225ml boiling water, pour over the couscous and set aside for 5 minutes. Fluff up the grains with a fork, stir in a handful chopped fresh mint leaves and season. Meanwhile, season 4 lamb rump steaks and fry in a hot, dry pan for 2-3 minutes each side, for pink. Set aside for 5 minutes, then thickly slice. Stir some more chopped fresh mint leaves into 150g natural yogurt and season. Divide the couscous, lamb and mint yogurt between plates. Serve with lemon wedges, if you like.