Moroccan Lamb

Moroccan Lamb
15-20 minutes
18 items
6 servings
Try making this one pan quick and tasty dish – sweet and spicy and can be served as a main or shared as a starter, or scaled up for share tables and functions


For the Dukkha

  • 2 tbsp. Pine Nuts
  • 1 tbsp. Sesame Seeds
  • ½ tbsp. Cumin Seeds
  • 1 tbsp. MasterFoods™ Moroccan Seasoning

For the Lamb

  • 1 tbsp. Olive Oil
  • 500 g Lamb Mince
  • 2 tbsp. Smoked Paprika
  • 1 tbsp. MasterFoods™ Ground Paprika
  • 1 tbsp. MasterFoods™ Ground Cumin
  • 3 tbsp. MasterFoods™ Moroccan Seasoning
  • 2 tbsp. Pomegranate Molasses
  • 1 Pomegranate, seeds removed
  • 350 g Hummus
  • 2 Limes, cut into wedges
  • Handful of fresh Mint and Coriander, to serve
  • Flat breads, warmed through, to serve

MasterFoods Moroccan Seasoning 755g Jar

MasterFoods Paprika Ground 530g

Cooking Instructions:

  1. 1
    For the dukkha, combine pine nuts, sesame seeds and cumin seeds in a pan, and lightly toast until fragrant. Combine with Moroccan seasoning in a bowl and set aside until needed.
  2. 2
    For the lamb, heat a shallow frying pan with olive oil over a medium high heat.
  3. 3
    Add the lamb mince and cook until evenly browned.
  4. 4
    Add all spices and Moroccan seasoning, and cook for a further 3 minutes.
  5. 5
    Remove from heat and stir through the pomegranate molasses.
  6. 6
    On a big plater plate, spoon out the hummus the base, sprinkle over the dukkha and top with lamb mince. Scatter over some pomegranate seeds.
  7. 7
    Serve with lime wedges, flat bread, and fresh herbs on the side.


  1. 1
    This dish can be served with wild rice, quinoa, and a variety of pickles such as cucumber, onion, radish, or carrot.
  2. 2
    Flexible with beef mince, TVP, or other plant-based minces.

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