Name: Merguez-spiced lamb
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 200g baby spinach; 2 Tbsp olive oil; 200g leftover roast lamb or 2 raw lamb steaks; 1 clove garlic; 200g of chickpeas (½ tin ); lemon, salt and pepper; Merguez seasoning:; 1 tsp fennel seeds; 1 tsp cumin seeds; 1 tsp coriander seeds; 10 peppercorns; 1 tsp paprika; A pinch of cayenne powder; To serve: Greek yogurt (optional)

Merguez-spiced lamb

9 May 2015

by Dinna

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

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

200g baby spinach
2 Tbsp olive oil
200g leftover roast lamb or 2 raw lamb steaks
1 clove garlic
200g of chickpeas (½ tin )
lemon, salt and pepper
Merguez seasoning:
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds
10 peppercorns
1 tsp paprika
A pinch of cayenne powder
To serve: Greek yogurt (optional)

Instructions

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.