For an intricate dinner that pleases and delights the senses, this tasteful Turkish dinner is the solution. A plate featuring a generous serving of couscous, topped with a special UCOOK-spiced lamb mince. Sweetened with apricot jam, cooled down with tzatziki, and finished with toasted nuts.
Turkish Spiced Lamb Mince
Turkish Spiced Lamb Mince
with fluffy couscous & baby marrow
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Apricot Jam
- Baby Marrow
- Couscous
- Free-range Lamb Mince
- Mixed Nuts
- Spice Mix
- Spring Onion
- Spring Onions
- Tomato Paste
- Tzatziki
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
COUSCOUS
Boil the kettle. Place the couscous in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
PREP
Rinse, trim and roughly slice the spring onion. Roughly chop the mixed nuts. Set both aside.
BABY MARROW
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow rounds until lightly charred and cooked through, 2-3 minutes (shifting occasionally). Season and remove from the pan.
MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the sliced spring onion, the spice mix, and the tomato paste. Fry until fragrant, 3-4 minutes. Deglaze with a splash of water, mix in the apricot jam (to taste), and the charred baby marrow. Remove from the heat and season.
DINNER IS READY
Make a bed of the fluffy couscous, top with the loaded flavourful mince, and dollops of the tzatziki. Sprinkle over the chopped mixed nuts. Enjoy, Chef!
Couscous - 75ml
Spring Onion - 1
Mixed Nuts - 20g
Baby Marrow - 100g
Free-range Lamb Mince - 150g
Spice Mix - 15ml
Tomato Paste - 15ml
Apricot Jam - 20ml
Tzatziki - 50ml
COUSCOUS
Boil the kettle. Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
PREP
Rinse, trim and roughly slice the spring onions. Roughly chop the mixed nuts. Set both aside.
BABY MARROW
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow rounds until lightly charred and cooked through, 2-3 minutes (shifting occasionally). Season and remove from the pan.
MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the sliced spring onion, the spice mix, and the tomato paste. Fry until fragrant, 3-4 minutes. Deglaze with a splash of water, mix in the apricot jam (to taste), and the charred baby marrow. Remove from the heat and season.
DINNER IS READY
Make a bed of the fluffy couscous, top with the loaded flavourful mince, and dollops of the tzatziki. Sprinkle over the chopped mixed nuts. Enjoy, Chef!
Couscous - 150ml
Spring Onions - 2
Mixed Nuts - 40g
Baby Marrow - 200g
Free-range Lamb Mince - 300g
Spice Mix - 30ml
Tomato Paste - 30ml
Apricot Jam - 40ml
Tzatziki - 100ml
COUSCOUS
Boil the kettle. Place the couscous in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
PREP
Rinse, trim and roughly slice the spring onions. Roughly chop the mixed nuts. Set both aside.
BABY MARROW
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow rounds until lightly charred and cooked through, 3-4 minutes (shifting occasionally). Season and remove from the pan.
MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the sliced spring onion, the spice mix, and the tomato paste. Fry until fragrant, 4-5 minutes. Deglaze with a splash of water, mix in the apricot jam (to taste), and the charred baby marrow. Remove from the heat and season.
DINNER IS READY
Make a bed of the fluffy couscous, top with the loaded flavourful mince, and dollops of the tzatziki. Sprinkle over the chopped mixed nuts. Enjoy, Chef!
Couscous - 225ml
Spring Onions - 3
Mixed Nuts - 60g
Baby Marrow - 300g
Free-range Lamb Mince - 450g
Spice Mix - 45ml
Tomato Paste - 45ml
Apricot Jam - 60ml
Tzatziki - 150ml
COUSCOUS
Boil the kettle. Place the couscous in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
PREP
Rinse, trim and roughly slice the spring onions. Roughly chop the mixed nuts. Set both aside.
BABY MARROW
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow rounds until lightly charred and cooked through, 3-4 minutes (shifting occasionally). Season and remove from the pan.
MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the sliced spring onion, the spice mix, and the tomato paste. Fry until fragrant, 4-5 minutes. Deglaze with a splash of water, mix in the apricot jam (to taste), and the charred baby marrow. Remove from the heat and season.
DINNER IS READY
Make a bed of the fluffy couscous, top with the loaded flavourful mince, and dollops of the tzatziki. Sprinkle over the chopped mixed nuts. Enjoy, Chef!
Couscous - 300ml
Spring Onions - 4
Mixed Nuts - 80g
Baby Marrow - 400g
Free-range Lamb Mince - 600g
Spice Mix - 60ml
Tomato Paste - 60ml
Apricot Jam - 80ml
Tzatziki - 200ml
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