Adam Liaw’s Moroccan mince
Rich spices give this mince dish a wonderful aroma, but it’s the thick base of seasoned yoghurt that makes it a winner for me.
Ingredients
3 tbsp olive oil
1 onion, finely diced
4 garlic cloves, roughly chopped
2 tsp grated ginger
1 tbsp ground coriander
1 tbsp paprika
2 tsp ground cumin
¼ tsp ground cinnamon
¼ tsp turmeric powder
500g lamb mince
salt and black pepper, to season
3 tbsp roughly chopped coriander
1 Lebanese cucumber, cut into wedges, to serve
2 tomatoes, cut into wedges, to serve
lemon wedges, to serve
1½ cups thick yoghurt
pita, to serve
Method
Step 1
Heat a large frying pan over medium heat and add the oil. Fry the onion for 2 minutes, then add the garlic and ginger and fry for a further minute.
Step 2
Add the spices and fry for one minute, then add the lamb mince and season very well with salt and pepper. Fry for about 8 minutes, breaking up the lamb as it cooks. Stir the coriander through.
Step 3
Place the cucumber, tomato and lemon wedges to one side of a serving plate and spread the yoghurt over the remainder. Season the yoghurt well with salt and pepper. Scrape the lamb, including the oil, over the yoghurt and serve with toasted pita.
Adam’s tip: If you want a more flavourful yoghurt, place it in a sieve lined with muslin and let it hang over a bowl for about 30 minutes to remove some of the whey. This gives a thicker, creamier texture.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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