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British Baharat Lamb Stew with Preserved Lemon Salsa & Quinoa
A warming stew, inspired by the traditional flavours of North Africa and the Middle East. Simmer juicy British lamb mince with courgette, tomatoes, apricots and baharat spices. Serve with minty quinoa, finished with a preserved lemon and tomato salsa.
Ready in 20
High protein
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 2 tbsp tomato purée
- 110g baby tomatoes
- 1 handful of fresh mint
- 1 courgette
- 80g quinoa (Quinoa 100%)
- ½ tbsp baharat spice blend (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 150g lamb mince
- 40g dried apricots (Sulphites) (Diced Apricots, Rice Flour, Sulphur Dioxide)
- 2 garlic clove
- 1 carrot
- 20g preserved lemons (Sulphites) (Lemons (61%), Salt (10%). Packed in Water (29%))
- 1 onion
Nutritional Information
Calories: 650
Protein: 41g
Carbs: 57g
Fat: 28g
Ingredients
- 40g dried apricots (use half) (Sulphites) (Diced Apricots, Rice Flour, Sulphur Dioxide)
- 110g baby tomatoes (use half)
- 2 tbsp tomato purée (use half)
- 80g quinoa (use half) (Quinoa 100%)
- 1 onion (use half)
- 2 garlic clove
- 150g lamb mince
- 1 carrot (use half)
- 1 handful of fresh mint (use half)
- 20g preserved lemons (use half) (Sulphites) (Lemons (61%), Salt (10%). Packed in Water (29%))
- 0.5 tbsp baharat spice blend (use half) (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 1 courgette (use half)
Nutritional Information
Calories: 665
Protein: 42g
Carbs: 58g
Fat: 28g
British Baharat Lamb Stew with Preserved Lemon Salsa & Quinoa
A warming stew, inspired by the traditional flavours of North Africa and the Middle East. Simmer juicy British lamb mince with courgette, tomatoes, apricots and baharat spices. Serve with minty quinoa, finished with a preserved lemon and tomato salsa.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a measuring jug, a sieve & a small bowl
Get started
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
- Meanwhile, thinly slice the onion. Dice the carrot and courgette into 1cm cubes. Finely chop or crush the garlic
Time to fry
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the lamb, onion, carrot and courgette
- Cook for 5-7 mins, breaking up the lamb with a wooden spoon, until golden brown and softened. Season with salt and pepper
Make the salsa & finish the prep
- Meanwhile, halve the tomatoes. Halve the preserved lemon, scoop out the fleshy middle and discard. Thinly slice the rind.
- Add both to the small bowl and toss with 1 tsp oil and a pinch of salt and pepper. Set aside
- Pick the mint leaves from the stalks and roughly chop (save some whole leaves for garnish). Roughly chop the dried apricots
Simmer simmer
- Add the tomato puree, garlic and baharat spice blend to the pan. Cook for 1 min, then stir in the apricots and 150ml water (75ml water for 1 person) to the pan
- Bring to the boil and simmer for 4-6 mins, until the sauce has thickened. Season to taste. Add a splash of water if it gets a little thick
Plate up
- When everything's ready, stir the chopped mint through the quinoa and season with salt, then share between bowls
- Top with the baharat lamb stew. Spoon over the salsa. Scatter over the whole mint leaves
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