insta-follow-top     pin-follow-top     yt-follow-top     fb-follow-top
 

Moroccan Style Mushroom and Lamb

Moroccan Style Mushroom and Lamb
magnify
 
Recipe by: Australian Mushrooms
australianmushrooms.com.au
Average: 4 (20 votes)
91 Collected
Difficulty
Easy
Category
Cuisine
Prep:  15 min
Cook:  25 minutes
Serves:  4

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
FacebookPintrestTwitterGoogle ClassroomShare via Email
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.

Reviews for Moroccan Style Mushroom and Lamb

3.95
Average: 4 (20 votes)