Go Back

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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g baby spinach
  • 2 Tbsp olive oil
  • 200 g leftover roast lamb or 2 raw lamb steaks
  • 1 clove garlic
  • 200 g 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

Method
 

  1. Fry the seeds without oil in a pan, then crush them using a pestle & mortar and mix with the paprika and cayenne. Set aside.
  2. 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).
  3. Rinse & drain the spinach, then add in batches to the lamb.
  4. Add the remaining oil, the garlic, the chickpeas and 1 tablespoon of spice mix.
  5. Warm through on low temperature for a couple of minutes. Season to taste.
  6. Serve it warm, with some yogurt if you like.