Discover the delicate Moroccan flavours in this dish that’s best cooked slow. The fruity apricots complement the spices perfectly. Serve up my Moroccan mince with flaked almonds as a special treat to enjoy with family and friends.
Lamb is rich in vitamin B12, selenium, zinc and is a good source of protein. It’s also considered a hypoallergenic food as it’s very rare to have an adverse food sensitivity reaction to it. Apricots are a rich source of beta-carotene and lycopene – good for improving vision and supporting healthily digestion.
What you need:
1 onion, peeled and sliced
450g lamb mince
2 tsp curry powder
1 tsp turmeric
1 tbsp apple cider vinegar
25g sliced almonds
2 tomatoes, peeled and chopped
1 red pepper sliced into long strips
4 dried apricots, roughly chopped
2 tsp Italian herbs (dried)
What you do:
Fry the onion and lamb, using a dash of olive oil to prevent it from sticking to the pan.
Add the spices, vinegar, stock, tomatoes and peppers; season with salt & pepper.
Add the herbs.
Simmer over a gentle heat for 45 minutes, or transfer to a slow cooker for 3-4 hours.
15 minutes before the end of the cooking time, stir in the apricots and almonds.
Serve with cauliflower rice and green vegetables – I sometimes opt for tender stem broccoli – or a salad.