Chermoula Spiced Lamb
and Minted Courgette Salad
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 at blog.hellofresh.co.uk/our-stories/morocco/
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 war 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.
Ingredients
2
Aubergine
(May contain Celery)
1
Onion
1
Carrot
250
Lamb Mince
½
Vegetable Stock Pot
(Contains Celery, Sulphites)
1
Chermoula Spice Mix
40
Mature Cheddar Cheese
(Contains Milk)
1
Courgette
(May contain Celery)
½
Mint
1
Lime
Not included in your delivery
60
Water
Nutritional information
Utensils
Instructions
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.
Slice the onion in half lengthways through the root then peel off the skin. Rest your onion flat on the chopping board and slice it very thinly lengthways. Turn your onion widthways and chop it finely.
Peel the carrot and slice it in half lengthways. Slice each half lengthways into ½cm strips. Now chop your carrot widthways into ½cm cubes.
Heat a splash of oil in a non-stick frying pan on medium-low heat and add your onion and carrot. Season with a pinch of salt and a few grinds of pepper and cook gently for 5 mins.
Add the lamb mince to the pan and turn the heat to medium. Cook your lamb until it just loses its raw colour, then add the vegetable stock pot, the chermoula and the water (amount stated in the ingredient list). Turn the heat to medium-low again and let it cook for 5 mins before turning off the heat.
Once your aubergine is done (the white part should be slightly brown and very soft) remove from the oven. Using a spoon, scoop out the white part, without damaging the skin ( you’ll use this 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 or pepper if necessary.
Fill your aubergine skins with your meat mixture, grate over the cheddar cheese and place back on the top shelf of the oven for about 5 mins or until the tops are golden brown.
Meanwhile, peel ribbons of courgette using a vegetable peeler, then gently mix them in a bowl with a drizzle of olive oil and a pinch of salt and pepper. Toss through some chopped mint. Cut your lime into wedges and serve as an accompaniment. Enjoy!!
