MOROCCAN COCKTAILS RECIPES

Name: Moroccan-style lamb burgers
Total time: 25 min
Yield: 6
Ingredients: 600 g quality lamb shoulder minced; olive oil; 6 burger buns; 6 heaped tablespoons natural yoghurt; 1 heaped tablespoon harissa paste; 1 lemon; extra virgin olive oil; ½ a bunch of fresh mint (15g); ½ teaspoon cumin seeds; 1 teaspoon ground coriander; 1 teaspoon ras el hanout or garam masala; 1-2 teaspoons sweet smoked paprika

MOROCCAN-STYLE LAMB BURGERS | LAMB RECIPES | JAMIE OLIVER ...

Moroccan-style lamb burgers | Lamb recipes | Jamie Oliver ... image

Lamb burgers make a great change from beef and the spicy rub gives full-on Moroccan flavour

Total Time 25 minutes

Yield 6

Number Of Ingredients 12

Ingredients

600 g quality lamb shoulder minced
olive oil
6 burger buns
6 heaped tablespoons natural yoghurt
1 heaped tablespoon harissa paste
1 lemon
extra virgin olive oil
½ a bunch of fresh mint (15g)
½ teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon ras el hanout or garam masala
1-2 teaspoons sweet smoked paprika

Steps:

1. Pound all the dry rub ingredients and 1 teaspoon each of sea salt and black pepper in a pestle and mortar until fine.
2. Split the minced lamb into 6 pieces, and with wet hands, shape into patties about 1.5cm thick. Pat the dry rub all over the burgers, then drizzle over a tiny bit of olive oil.
3. You can either cook the burgers on a barbecue or indoors on a griddle – either light the barbecue and prepare a hot side and a cooler side, or if cooking indoors, heat a large griddle pan over a medium-high heat.
4. Cook the burgers for 6 to 7 minutes on each side, or until done to your liking, then remove to a plate.
5. Quickly halve and lightly toast the buns on the cool side of the barbecue or in the griddle.
6. Spoon the yoghurt into a small bowl and dollop the harissa on top. Squeeze over a little lemon juice to loosen, then ripple the harissa through the yoghurt and drizzle with extra virgin olive oil. Pick the mint leaves.
7. Spread some harissa yoghurt onto the bases of the toasted buns, top with the burgers, squashing them gently into the buns. Add a little more yoghurt, then squeeze the remaining lemon juice over a the mint leaves and place on top. Delicious served with a seasonal salad.

Nutrition Facts : Calories 496 calories, FatContent 25.7 g fat, SaturatedFatContent 10.5 g saturated fat, ProteinContent 27 g protein, CarbohydrateContent 41.7 g carbohydrate, SugarContent 6 g sugar, SodiumContent 1.9 g salt, FiberContent 2.6 g fibre

MOROCCAN VEGETABLE STEW RECIPE - BBC GOOD FOOD

Moroccan vegetable stew recipe - BBC Good Food image

This warming one-pot stew is packed with nourishing ingredients like fibre-full chickpeas and iron-rich lentils

Provided by Justine Pattison

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 18

Ingredients

1 tbsp cold-pressed rapeseed oil
1 medium onion, peeled and finely sliced
2 thin leeks, trimmed and cut into thick slices
2 large garlic cloves, peeled and finely sliced
2 tsp ground coriander
2 tsp ground cumin
½ tsp dried chilli flakes
¼ tsp ground cinnamon
400g can of chopped tomatoes
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
400g can of chickpeas, drained and rinsed
100g dried split red lentils
375g sweet potatoes, peeled and cut into chunks
juice 1 large orange plus peel, thickly sliced with a vegetable peeler
50g mixed nuts, such as brazils, hazelnuts, pecans and walnuts, toasted and roughly chopped
½ small pack coriander, roughly chopped, to serve
full-fat natural bio-yogurt, to serve (optional)

Steps:

Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.

Nutrition Facts : Calories 482 calories, FatContent 14 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 63 grams carbohydrates, SugarContent 26 grams sugar, FiberContent 15 grams fiber, ProteinContent 18 grams protein, SodiumContent 0.6 milligram of sodium

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