Moroccan Lamb

Another quick recipe for you, a rather splendid spiced Moroccan lamb – alter the quantity of harissa depending on how much of a sadist you are.

  • 300g diced lamb
  • 2tsp cumin seeds
  • Zest of an orange
  • Zest of a lemon
  • 50g finely chopped dried apricots
  • 50g finely chopped dates
  • Handful chopped mint
  • Harissa

Sauté off the lamb in a pan with a little olive oil. Dry roast the cumin seeds in a small skillet over a high flame.

Once the lamb has browned, add the apricots, dates, orange and lemon zest. Add a small quantity of water (50-100ml) along with the roasted cumin seeds.

Stir in the harissa – if you’re a pussy like me, you’ll need ¼tsp only; if you have no tastebuds like my boyfriend a whole teaspoon will do.

Let simmer for 10 minutes or so, stir in the chopped mint and serve with couscous.