Moroccan Lamb

Moroccan Lamb

This is such an easy dish to make and involves very little preparation but still has great flavour. The Ras El Hanout seasoning is a North African mix of fragrant spices including cumin, coriander, cinnamon, turmeric, paprika and ginger. It is used in a wide range of dishes including tagines, rice dishes, soups and as a marinade. If you would prefer a vegetarian version you could substitute chickpeas for the mince. Enjoy!

Ingredients (serves 4)

  • 500g minced lamb
  • 1 onion
  • 2 cloves of garlic
  • 2 tbsp Ras El Hanout seasoning (adjust to taste)
  • 2 large aubergines (half an aubergine per person)
  • 400g tin chopped tomatoes
  • Olive oil
  • Fresh mint, roughly chopped
  • Feta
  • Natural yoghurt
  • Instant couscous


  • Chopping board and knife
  • Wooden spoon
  • Large pan
  • Frying pan


  1. Heat a tbsp of olive oil in both a pan and a frying pan
  2. In the pan, soften the onion for a few minutes then add the garlic for a couple of minutes
  3. Cut the aubergines in half lengthways
  4. Place the aubergines in the frying pan and cook gently on both sides until brown
  5. Transfer the cooked onion to a dish
  6. Add the mince to the pan and cook on a medium high heat until brown
  7. Add the onion, garlic, chopped tomatoes and Ras El Hanout to the minced lamb and simmer for around 20 minutes

To serve

  1. Place each aubergine half on a plate and top with the lamb mix
  2. Drizzle over a little yoghurt, sprinkle over the chopped mint and crumble the feta on top