Made with tender lamb, fragrant spices and juicy mushrooms, this dish is the perfect combination of savory and spicy. Serve it over a bed of fluffy couscous or with a side of warm bread for a satisfying and delicious meal.
Ingredients
400g button, cup or flat mushrooms
1 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tbs Moroccan spice mix
400g lamb mince
2 vine-ripened tomatoes, diced
1/2 cup tomato passata
1 cup can chickpeas, rinsed, well drained
1/3 cup chopped pitted dates
1 pomegranate, seeds removed, reserve juice
1/4 cup pistachio kernels, toasted, roughly chopped
Labneh, mint, coriander & flatbread, to serve
Method
Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped
Heat oil in a large saucepan over medium heat. Add onion, garlic and spice mix, cook for 5 minutes or until softened. Add mushrooms, increase heat to high, and cook for 5 minutes or until moisture has almost evaporated
Add lamb mince, cook, breaking up mince with wooden spoon, until mince is evenly browned. Stir in tomatoes, tomato passata and chickpeas. Bring to a simmer, then simmer, uncovered for 10 minutes or until thickened. Stir in dates, simmer for a further 3 minutes. Stir in pomegranate juice, taste and season
Transfer the mince mixture to a serving platter. Scatter pomegranate seeds and pistachios. Top with labneh, mint and coriander. Serve with flatbread
Tips & Hints
Labneh is a thick, creamy, fresh cheese made by straining yoghurt. It is available from specially and Middle Eastern stores and some greengrocers. It can also be easily made at home with yogurt, salt and lemon juice.
