Prep:  15 min
Cook:  25 minutes
Serves:  4
Average: 4 (29 votes)
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.

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Moroccan Style Mushroom and Lamb
  1. Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped
  2. 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
  3. 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
  4. 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.
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Easy quick and delicious
6 years 11 months ago
A dish anyone can prepare....beautiful...leftovers even taste better