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Moroccan mince with flaked almonds

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.

Good for…

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)
150ml stock

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.

Serves 4.