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Moroccan Spiced Lamb

Moroccan Spiced Lamb

Moroccan Spiced Lamb

with Sweet Vegetable Stew (5 MEAL)

Recipe Development TeamPublished on October 07, 2013

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Moroccan food has been heavily influenced by Berber, Moorish and Arab countries over the centuries and is alive with interesting flavours, textures and fragrance. For the linguists amongst us, we’ve used a mixture of kamoun (cumin), kharkoum (turmeric) and skinjbir (ginger), combining it with Morocco’s national delicacy, couscous, to transport your taste buds to the Middle East. To get dinner on the table super quick, we recommend getting one person to tackle the meatballs whilst another looks after the sauce!

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total45 minutes

Active

DifficultyMedium

Nutritional information

/ per serving

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

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