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Chermoula Spiced Lamb

Chermoula Spiced Lamb

with Baba Ganoush and Minted Courgette Salad

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Not so long ago Head Chef Patrick headed off to Morocco for a bit of recipe reconnaissance. Winding through the back streets of a local market with the scent of wood shavings, spices and charcoal grills in the air, he discovered a hole-in-the-wall eatery that specialised in chermoula spiced lamb. See the adventure that inspired this recipe atblog.hellofresh.co.uk/our-stories/morocco/

Tags:Not Suitable for Coeliacs
Allergens:CelerySulphitesMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Aubergine

1 unit(s)

Onion

1 unit(s)

Carrot

250 grams

Lamb Mince

½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1 unit(s)

Chermoula Spice Mix

1 unit(s)

Mature Cheddar Cheese

(ContainsMilk)

1 unit(s)

Courgette

3 unit(s)

Mint

1 unit(s)

Lime

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2556.424 kJ
Energy (kcal)611 kcal
Fat36.0 g
of which saturates19.0 g
Carbohydrate58 g
of which sugars0.0 g
Protein38 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Knife
Frying Pan
Spoon
Grater
Bowl
Peeler
Plate
Instructionsarrow up iconarrow up icon
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1

Pre-heat your oven to 220 degrees and slice each aubergine in half lengthways. Cut deep diagonal slices 1cm apart, all along the white part of each aubergine (in criss-crosses), but avoid going all the way through the skin. Rub a light coating of olive oil all over each half, sprinkle with a pinch of salt and pepper and cook on the top shelf for 25-30 mins.

2

Slice the onion in half lengthways through the root then peel off the skin. Rest the onion flat on the chopping board and slice it very thinly lengthways (but do not go through the root as this will hold it together). Turn the onion widthways and chop it finely.

3

Peel the carrot and slice it in half lengthways. Slice each half lengthways into 1/2cm strips. Now chop the carrot widthways into 1/2cm cubes.

4

Heat 1 tbsp of oil in a non-stick frying pan on medium-low heat and add the onion and carrot. Season with 1/4 tsp of salt and a few grinds of pepper and cook gently for 5 mins.

5

Add the lamb mince to the pan and turn the heat to medium. Cook the lamb until it just loses its raw colour, then add half the vegetable stock pot, the chermoula and 4 tbsp of water. Turn the heat to medium-low again and let it cook for 5 mins before turning off the heat.

6

Once the aubergines are done (the white part should be slightly brown and very soft) remove them from the oven. Scoop out the white part (with a spoon) without damaging the skin (which you’ll use as a little canoe for your filling!). Mix all the scooped part into the meat mixture, taste for seasoning and add a little more salt if necessary.

7

Turn the grill to high heat. Fill the aubergine skins with the meat mixture, grate over the cheddar and grill until the tops are golden brown.

8

Meanwhile, peel strips of courgette using a vegetable peeler, then gently mix them in a bowl with 2 tsp of olive oil and a pinch of salt and pepper. Toss through 3 tbsp of chopped mint. Cut lime into wedges and serve as accompaniment. Enjoy!!