400g ground lamb
2tsp ground coriander
2 tsp ground cumin
1 tsp ground ginger
2 cups vegetable stock
1 Tbsp tomato paste
½ red onion
1 box Casbah Tabouli
Fry lamb in heavy bottomed pot/pan till golden.
Add coriander, cumin & ginger and stir fry for 1 minute.
Add tomato paste and vegetable stock, bring to boil.
Cook till most of liquid has evaporated – approximately 15 minutes.
Stir fry red onion, carrot sticks and zucchini in a little olive oil, till desired crunchiness/softness (we prefer our veggies crunchy)
Prepare Tabouli as per instructions on the box (combine tabouli with 1 ½ cups of water, cover and stand.
Fluff out with a fork.
Recipe adapted from Spiced Lamb with Couscous posted in Metro News – courtesy rd ca
Prepared, tried and tested by: Hilda Kate Van Zyl
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