Moroccan-style lamb burgers

1 onion, roughly chopped
2½cm piece ginger, roughly chopped
2 garlic cloves, roughly chopped
handful of fresh coriander
2 tsp ground coriander
2 tsp ground cumin
1 tsp cinnamon
75g ready-to-eat dried apricots, roughly chopped
500g lean lamb mince
wholemeal rolls, lettuce, sliced tomatoes sliced red onion and mayonnaise, to serve

Blend the onion, ginger, garlic and fresh coriander in a food processor until finely chopped. Add the spices, apricots, lamb and seasoning. Blend until slightly chunky.

Shape the lamb mixture into six burgers. Cook under a medium-hot grill for 4-5 mins each side until cooked through.

Serve in wholemeal buns with the lettuce, tomato, sliced red onion and mayo.

From BBC Good Food

Moroccan-Style Lamb & Sweet Potato Tagine

For 2

1 tbsp ras el hanout
11g chicken stock mix
30g diced apricots
120g couscous
250g British lamb mince
1 sweet potato
5g coriander
1 garlic clove
1 brown onion

Peel and chop the brown onion roughly

Chop the sweet potato (skin on) into small, bite-sized pieces
 
Heat a large, wide-based pan (preferably non-stick with a matching lid) with 2 tbsp vegetable oil over a high heat

Once hot, add the chopped onion and chopped sweet potato with a pinch of salt and cook, covered, for 6-8 min or until beginning to brown

Peel and finely chop (or grate) the garlic

In a large bowl, combine the lamb mince with the chopped garlic, ras el hanout and a generous pinch of salt and pepper and give everything a good mix up.

Add the spiced lamb mixture to the pan and cook for 5 min or until beginning to brown, breaking it up with a wooden spoon as you go

Tip: Keep the pan covered when not stirring as this will help the sweet potato to soften

While the lamb is cooking, add the couscous and a pinch of salt and pepper to a heatproof bowl with 200ml boiled water

Cover and set aside until serving

Dissolve the chicken stock mix in 250ml boiled water

Once the lamb mixture has started to brown, add the chicken stock to the pan and stir to combine

Reduce the heat to medium and cook, covered, for a further 5 min or until the lamb is cooked through (no pink meat!)

Chop the coriander roughly, including the stalks

Add the diced apricots to the pan and cook for a further 1-2 min – this is your Moroccan-style lamb & sweet potato tagine

Fluff the softened couscous with a fork

Serve the Moroccan-style lamb & sweet potato tagine with the couscous to the side

Garnish with the chopped coriander

 From Gousto Cookbook

Vegan Masala Curry

350g Quorn Vegan Pieces (1 pack)
1 medium onion
1 inch of fresh ginger
1 deseeded red chilli
2 garlic cloves
30g coriander
1 tbsp coconut oil
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp coriander powder
1/2 tsp cayenne pepper
1/2 tsp garam masala
1/2 tsp dried fenugreek leaves
1 can of chopped tomatoes
1 can of coconut milk
1/2 lemon

In a food processor blitz the onion, ginger, deseeded red chilli, garlic cloves and coriander until fine.

Heat coconut oil (or oil of your choice) in a medium pan and add the onion.

When the onion is softened, add the following spices: turmeric, paprika, coriander powder, cayenne pepper, garam masala and dried fenugreek leaves.

Cook the spices and onion for 2 minutes.

Add chopped tomatoes and coconut milk.

Stir well and simmer for 10 minutes.

Add Quorn Vegan Pieces and simmer for 10 additional minutes.

Squeeze in lemon juice and finely chop the remaining coriander leaves.