Spiced Lamb

with Moutabal and Chickpeas

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Instructions

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1 Prep

Preheat the oven to 200/180°C fan. Peel and finely dice the onion. Peel and mince the garlic. Quarter the radish. Finely chop the parsley. Drain the chickpeas.

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2 Roast

Place the chickpeas on a baking tray with a drizzle of oil, pinch of salt and the Ras el hanout. Shake the tray until the chickpeas are coated. Roast in the oven for 15 min until crispy. 

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3 Fry lamb

Meanwhile, heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the onion with a pinch of salt and fry for 5 min until softened. Add the lamb mince and fry for 5-7 min on a high heat until browned and starting to crisp. 

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4 Add

Add the garlichoneycumincorianderpaprika, and a pinch of cinnamon. Crumble the stock cube into the pan. Using a spatula, break it up thoroughly. Add the parsley. Fry for 1 min further.

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5 Serve

Divide the moutabal, spiced lamb mincechickpeasradishrocket leaves and feta cheese among plates. Drizzle the lamb with the Pomegranate molasses and a glug of good quality olive oil. Season with black pepper

Tips for fussy eaters

Swap the moutabal for hummus!

Pro tip

Make sure to fry the mince on a high heat, or it will stew and not crisp up!

Moutabal is a Middle Eastern dip made from smoked eggplants. Ours is ready-made and so delicious!

Cooking Time: 25 min

Cals 1156 · Prot 52 · Carbs 64 · Fat 44

Ingredients

Number of people

Spiced Lamb

Lamb mince 350 Grams
Red onion 1 Piece
Garlic cloves 2 Pieces
Fresh parsley 15 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Honey 20 Grams
Coriander cumin powder 4 Grams
Paprika powder 2 Grams
Cinnamon powder 1 Gram
Chicken stock cube 1 Piece

Toppings

Red radish 125 Grams
Chickpeas 240 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Ras el hanout 5 Grams
Moutabal 200 Grams
Rocket 20 Grams
Feta cheese 50 Grams
Pomegranate molasses 20 Grams
Black pepper 0.5 Tsp

Moutabal is a Middle Eastern dip made from smoked eggplants. Ours is ready-made and so delicious!

Cooking Time: 25 min

Cals 1156 · Prot 52 · Carbs 64 · Fat 44

Instructions

photo

1 Prep

Preheat the oven to 200/180°C fan. Peel and finely dice the onion. Peel and mince the garlic. Quarter the radish. Finely chop the parsley. Drain the chickpeas.

photo

2 Roast

Place the chickpeas on a baking tray with a drizzle of oil, pinch of salt and the Ras el hanout. Shake the tray until the chickpeas are coated. Roast in the oven for 15 min until crispy. 

photo

3 Fry lamb

Meanwhile, heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the onion with a pinch of salt and fry for 5 min until softened. Add the lamb mince and fry for 5-7 min on a high heat until browned and starting to crisp. 

photo

4 Add

Add the garlichoneycumincorianderpaprika, and a pinch of cinnamon. Crumble the stock cube into the pan. Using a spatula, break it up thoroughly. Add the parsley. Fry for 1 min further.

photo

5 Serve

Divide the moutabal, spiced lamb mincechickpeasradishrocket leaves and feta cheese among plates. Drizzle the lamb with the Pomegranate molasses and a glug of good quality olive oil. Season with black pepper

Tips for fussy eaters

Swap the moutabal for hummus!

Pro tip

Make sure to fry the mince on a high heat, or it will stew and not crisp up!

Ingredients

Number of people

Spiced Lamb

Lamb mince 350 Grams
Red onion 1 Piece
Garlic cloves 2 Pieces
Fresh parsley 15 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Honey 20 Grams
Coriander cumin powder 4 Grams
Paprika powder 2 Grams
Cinnamon powder 1 Gram
Chicken stock cube 1 Piece

Toppings

Red radish 125 Grams
Chickpeas 240 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Ras el hanout 5 Grams
Moutabal 200 Grams
Rocket 20 Grams
Feta cheese 50 Grams
Pomegranate molasses 20 Grams
Black pepper 0.5 Tsp
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