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SiSU Wellness

Moroccan lamb

Last Updated: 14 December 2018








Moroccan lamb

Lamb is good source of the mineral zinc which helps to maintain a healthy immune system.


1 tbs of olive oil

2 garlic clove, diced

1 brown onion, diced

1 ½ tbs of moroccan spice mix

400g lamb steak, diced

2 cups of pumpkin, diced

2 tbs of fresh parsley, roughly chopped

2 cups of water (tap)

2 tsp of stock powder (reduced salt)

2 cups of couscous (cooked)

½ cup of almonds, toasted

2 tbsp of dried currants

4 cups of fresh spinach, washed



1. Over a medium heat, cook the oil,garlic, onion and Moroccan spices for 2-3 minutes or until the spices are fragrant. Add the lamb and pumpkin to the pan stirring well. Cook for a further 5 minutes then add the parsley, water and stock. Cover and simmer until pumpkin and lamb are cooked through.

2. Place the cooked couscous, almonds and currants in a bowl and mix well. 

3. Before serving, stir through the spinach into the lamb mixture until just wilted. Serve the couscous with the lamb on top. Enjoy!


Serves 4


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