Merguez-spiced lamb
9 May 2015
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.
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Categories
- Meal Type: - Everyday - Lunch - Main - Quick & Easy - Supper
- Cuisines: - North African
- Ingredients: - Lamb - Other Pulses
- Health and Diet: - Combination - Low Carb
- Skill Levels: - Easy
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