Hilda’s Spiced Lamb with Tabouli

TRH Hilda's Spiced Lamb with Tabouli
Ingredients
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
Carrot sticks
Sliced zucchini
1 box Casbah Tabouli

Method:
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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This entry was posted in Meat dishes and tagged by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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