Slow Cooked Turkish Spiced Lamb Mince with Couscous Recipe

Ingredients

400g lamb mince
2 red onions
1 courgette
1 aubergine
400g vine tomatoes
1 garlic clove
2 tsp ground cumin
2 tsp sumach
40g tomato sauce
1 tbsp tamarind paste
25g raisins
300g wholwheat couscous
100g baby leaf spinach
½ tbsp olive oil
Sea salt
Freshly ground pepper
850ml-1 ltr boiling water
4 tbsp water (optional)

Prep: 20 mins | Cook: 55 mins-6 hrs 10 mins

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Method

1. Warm a large frying pan (or a casserole dish if you’re making this on the hob) over a medium heat for 2 mins, then add ½ tbsp olive oil and the lamb mince. Fry for 8–10 mins, stirring often to break up any lumps, till the mince is browned.

2. While the mince browns, peel and finely chop the red onions. Trim the tops from the courgette and the aubergine, and dice them both. From this point on, follow either the method for the slow cooker or the hob.

3. In the slow cooker: Scoop the browned mince out of the frying pan and add it to a 3½ ltr slow cooker, pouring away any excess liquid from the pan. Add the chopped red onions, courgette and aubergine to the slow cooker as well.

4. Roughly chop the tomatoes. Peel and grate or crush the garlic clove. Add them both to the slow cooker. Add 2 tsp each ground cumin and sumach, the tomato sauce, 1 tbsp tamarind paste and the raisins. Season with a pinch of salt and pepper. Give everything a gentle stir to mix.

5. Pour in 250ml boiling water and pop the lid on. Set your slow cooker to medium and let the mince cook for 6 hrs, or cook it gently on low for 8–10 hrs or quickly on high for 4 hrs.

6. When the mince has 15 mins left to go, tip the couscous into a large heatproof bowl. Pour in 600ml boiling water and swirl with a fork to mix. Pop a plate on the bowl and set aside for 15 mins to soak. The couscous will absorb the water and become tender.

7. Taste the mince and add a pinch more salt or pepper if needed. Fork the spinach into the mince to wilt it. Fluff up the couscous and scoop into 4 warm bowls. Top with the mince and serve.

8. On the hob: Scoop the mince out of the casserole and pop it on a plate. Pour away any excess liquid from the pan. Add the chopped veg to the pan with 4 tbsp water and a pinch of salt and pepper. Cook, stirring every so often, for 5–8 mins till the veg have softened and are browned.

9. While the veg fry, roughly chop the tomatoes. Peel and grate or crush the garlic. Add them to the pan. Return the mince to the pan. Cook, stirring occasionally, for 5 mins to just soften the tomatoes.

10. Add 2 tsp each ground cumin and sumach, the tomato sauce, 1 tbsp tamarind paste and the raisins to the pan. Season with a pinch of salt and pepper. Pour in 400ml boiling water. Pop the lid on the pan (or use a baking tray if you don’t have a lid). Bring to the boil, then reduce the heat and simmer for 45 mins, stirring every so often.

11. When the mince has 15 mins left, tip the couscous into a large heatproof bowl. Pour in 600ml boiling water and swirl with a fork to mix. Pop a plate on the bowl and set aside for 15 mins. The couscous will absorb the water and become tender.

12. Taste the mince and add a pinch more salt and pepper if you think it needs it. Fork the spinach into the mince to wilt it. Fluff the couscous up with a fork and scoop into 4 warm bowls. Top with the mince and serve.