Recipe for Moroccan flavoured lean Mince topped with toasted pine nuts and yoghurt

1 tsp chicken stock granules
1/2 cup boiling water
2 tbsp pine nuts
1 onion – chop finely
2 cloves garlic – crush, peel and chop finely
500g lamb mince
2 tbsp Moroccan spice
2 tomatoes – dice (1cm)
4 tbsp seedless raisins
1 lemon – halve and juice
10g fresh parsley – chop finely
8 cocktail roti
150g yoghurt
olive oil, salt and pepper (from your pantry)

How to
Prepare all ingredients as indicated above.

In a mug, make the chicken stock by mixing the chicken stock granules with the boiling water (see quantities above). Set aside.

Put a small pan on medium to high heat. Add the pine nuts to the dry pan and toast for a minute or two until lightly browned. Shake the pan often so that they don’t burn. When done, remove from stove and set aside.

Heat about a tablespoon of olive oil in a frying pan over medium to high heat. Add onion and sauté for about 4 minutes until lightly browned and translucent. Add the garlic and cook for another minute. Add the lamb mince and stir to break up the mince. Season to taste with salt and pepper. Cook – stirring occasionally – for about 4 or 5 minutes or until mince is browned. Now add the Moroccan spice, tomato, raisins, lemon juice and chicken stock. When the mixture starts to bubble, reduce heat to low. Allow to cook gently for another 5 minutes.

Place a small frying pan on high heat. Warm the roti by placing each one in the pan – one at a time – for about 30 seconds on each side. Set aside and keep warm.

Just before serving, stir the parsley (reserving some for the garnish) through the mince. To serve, divide the mince between the bowls and add a dollop of yoghurt on top and two cocktail roti’s on the side. Sprinkle with some parsley and toasted pine nuts.

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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.