Moroccan Lamb And Zucchini Pide Recipes

MOROCCAN LAMB

Steps:

• PREPARE DUKKAHHeat a large pot on medium-high. Add all ingredients for dukkah and cook for 2-3 minutes, until lightly toasted. Remove into a bowl and set aside.
• COOK LAMBDice onion. Heat oil in pot used to toast dukkah ingredients. Cook onion until just soft. Add lamb mince and brown all over, breaking up into small pieces. Stir in tomato paste, Moroccan seasoning and crumbled stock cube. Cook for 2 minutes. Add tomatoes, reduce heat to medium and simmer while you prepare the rest of the meal.
• Blitz dukkah ingredients in a small food processor (or use a mortar and pestle) with a little salt and pepper.
• PREPARE SERVING INGREDIENTSPlace bulghur wheat in a medium-sized heatproof bowl. Pour over the boiling water and leave to sit for 10 minutes.
• Slice zucchini lengthways down the middle. Season with salt and pepper. Heat oil in a large chargrill pan or frying pan (or barbecue) on medium-high. Cook zucchini for a few minutes each side, until charred and tender.
• Add butter to bulghur and stir until melted (microwave for a few seconds if needed). Stir in spinach and season with salt and pepper to taste.
• SERVEDivide bulghur mixture between serving plates or bowls. Top with zucchini then spoon lamb over the top. Crumble over the feta and add a dollop of yoghurt. Sprinkle dukkah over the top.

MOROCCAN LAMB PIE | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Spray the casserole pan with low calorie cooking spray and place over a medium to high heat.
• Place the lamb and onions in the pan and fry for 4-5 minutes until browned.
• Add the peppers, garlic, chilli and spices and fry for another minute, allowing the spices to become fragrant.
• Stir in the tomato puree, tinned tomatoes and stock.
• Add the butternut squash and apricots and bring to the boil.
• Turn the heat down to a simmer, cover and allow to gently cook for 1 hour 30 minutes, checking occasionally to make sure it doesn't dry out. You can add a little more water if it does.
• After about an hour, put the potatoes and chickpeas in a pan of salted water and cook for 20 minutes, until the potatoes are soft.
• When the lamb is tender, stir in the lemon juice and coriander.
• Divide between 4 individual dishes or 1 large one.
• Preheat the grill on a high setting.
• Top the lamb mixture with the potato and chickpea mash, fluffing the top with a fork.
• Pop under the grill for a few minutes until golden brown, and serve with your choice of accompaniment.

MOROCCAN SHEPHERD'S PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray four 10-ounce ramekins with cooking spray.
• Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat.
• Sprinkle lamb evenly with 1/2 teaspoon cumin and 1/4 teaspoon salt. Cook and stir lamb in the hot oil until browned on all sides, about 4 minutes. Transfer lamb to a bowl. Cook and stir onion in the same skillet until slightly softened, about 3 minutes; add garlic and cook until fragrant, about 30 seconds.
• Stir tomato paste into onion mixture until evenly coated, about 30 seconds. Pour broth and water into onion mixture; bring to a boil, scraping skillet with a wooden spoon to loosen browned bits of food. Return lamb to skillet.
• Stir remaining 1/2 teaspoon cumin, olives, raisins, honey, cayenne pepper, turmeric, and 1/8 teaspoon cinnamon into lamb mixture. Reduce heat and simmer, stirring occasionally, until lamb is fully cooked and flavors have blended, about 30 minutes. Remove from heat and stir in peas.
• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool for 5 minutes. Transfer sweet potatoes to a bowl and sprinkle with 1/4 teaspoon salt and 3/8 teaspoon cinnamon. Beat potato mixture with a hand mixer on high speed until smooth. Add egg; beat until incorporated.
• Spoon lamb mixture into each ramekin; spread sweet potato mixture over lamb mixture. Place ramekins on a baking sheet.
• Bake in the preheated oven until bubbling, about 25 minutes.

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MOROCCAN LAMB AND ZUCCHINI PIDE

Steps:

• PIDE DOUGH: Combine the flour, yeast, sugar and salt in a bowl. Make a well in the centre and add the water and oil. Use a round-bladed knife in a cutting motion to mix until combined and a soft dough forms. Turn dough onto a well-floured surface and knead for 5 minutes or until smooth. Set aside in a bowl covered with a tea towel.
• LAMB AND ZUCCHINI TOPPING: Preheat the oven to 200°C Combine vinegar, 2 cloves of the garlic, 1/4 cup oil, 1 tsp cumin and 1/4 cup tomato paste in a small baking dish. Add zucchini and toss to coat then season with salt and pepper. Cover with alfoil then cook in the preheated oven for 15 minutes.
• Heat the remaining oil in a frying pan over medium heat and cook onion, stirring for 3 minutes or until soft. Add lamb and cook, stirring, for 5 minutes or until browned and cooked through. Add allspice, 2 tsp cumin, remaining tomato paste and 2 tbs water. Cook, stirring, for 5 minutes. Stir in the pine nuts. Season to taste with salt and pepper, cover and set aside to cool.
• TO ASSEMBLE PIDES: Divide dough into 2 portions. Roll out 1 dough portion on a lightly floured surface to make an oval shape about 15cm wide and 30cm long. Spoon half of the lamb mixture down the centre, leaving a 4cm border at each end.
• Lay half the zucchini slices diagonally, spaced evenly down over the mince mixture on the dough. Fold in the sides of the dough to enclose filling slightly, leaving an opening down the centre. Place on a lined baking tray. Repeat with remaining dough, lamb and zucchini.
• Bake pides in oven at 200°C for 15 minutes or until dough is golden brown and crisp. Serve pides with tzatziki and garnished with fresh coriander leaves.

MOROCCAN LAMB

Steps:

• Mix together the lemon juice, zest, olive oil, garlic and spice mix in a ceramic or non-reactive bowl.
• Add the lamb back-straps, cover and refrigerate 3 hours or over night.
• Remove the lamb from the marinade and seal in a pan over high heat.
• Cook to your liking medium/medium rare is best; allow to rest for a few minutes.
• Toss the fresh herbs and tomatoes together and divide between 4 plates.
• Slice the lamb on the diagonal across the grain and arrange over the salads.

MOROCCAN LAMB STEW WITH APRICOTS

Steps:

• Combine lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt in a large bowl; toss together until lamb is evenly coated.
• Heat oil in a large Dutch oven or tagine over medium heat. Add onions; cook, stirring occasionally until soft and translucent, about 5 minutes. Stir in garlic, ginger, and cinnamon; cook, stirring frequently, until fragrant, about 1 minute. Add seasoned lamb; cook, stirring frequently until light brown, being careful not to caramelize, about 2 minutes. Add chicken stock and bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, until the lamb is just tender, about 1 hour and 15 minutes.
• Stir in apricots, orange peels, and honey; continue to simmer over low heat, uncovered, until the liquid has thickened slightly and lamb is fork-tender, about 30 minutes. Remove from the heat, discard cinnamon sticks and orange peels.
• Divide evenly among 4 bowls. Garnish each bowl with a tablespoon each of cilantro and pine nuts.