Moroccan Style Mushroom and Lamb
Prep:  15 min
Cook:  25 minutes
Serves:  4
Average: 4 (30 votes)
Difficulty:
Cuisine:
Saved:
African
108
Recipe by: Australian Mushrooms
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.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Moroccan Style Mushroom and Lamb
Ingredients:
Method:
  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.
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences
Easy quick and delicious
Betty
7 years 3 months ago
A dish anyone can prepare....beautiful...leftovers even taste better