This is a major fan favourite in my house due to the Moroccan inspired flavours. I love that it has a lot of anti-inflammatory ingredients. Feel free to mix up the veggies or serve with cauliflower rice. Keep extra sauce to use as a yummy salad dressing.

Ingredients

1 tbsp olive oil
1 onion chopped
3 carrots diced (optional)
1 courgette chopped
1 lb minced lamb
Salt and pepper to season
1 tbsp cumin
1 tbsp cinnamon
1 tbsp turmeric
1 tbsp red pepper flakes
2 tbsp tomato paste
3 handfuls of spinach

For the sauce:

1 garlic clove
2 tbsp olive oil
100g feta crumbled
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp water

Needed kitchenware

Blender
Knife
Saucepan

Instructions

Heat olive oil over medium high. Add the onions and carrots and cook until onions are translucent.

Add the onions and carrots and cook until onions are translucent.

Add the chopped courgette and continue to cook until they become a little brown and soft.

Push the vegetables to the side, and place the lamb in the middle. Cook, breaking the mince apart, until browned.

Add all the spices, tomato paste and stir to combine. Add the spinach and stir until the spinach has wilted.

For the sauce, blend all ingredients together.

Serve the lamb with the sauce drizzled on top.

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Storage information

Tip

Remove carrots for first 12 weeks

Cost-saving tips

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Halal Friendly

Abbi

Head Chef