Merguez-spiced lamb
This Merguez-spiced lamb is cooked with spinach and chickpeas. You can make it with leftover roast lamb or use fresh diced lamb. Either way it’s a quick and easy meal, ideal for a midweek supper. Serve it with couscous, rice or flat-bread.
Ingredients
Method
- Fry the seeds without oil in a pan, then crush them using a pestle & mortar and mix with the paprika and cayenne. Set aside.
- Cut the lamb into chunks and heat some oil in a frying pan. Add the meat and fry for 2-3 minutes (in the case of raw meat for 5-8).
- Rinse & drain the spinach, then add in batches to the lamb.
- Add the remaining oil, the garlic, the chickpeas and 1 tablespoon of spice mix.
- Warm through on low temperature for a couple of minutes. Season to taste.
- Serve it warm, with some yogurt if you like.