Mushrooms Recipe

Moroccan Style Mushroom & Lamb

April 15, 2016

Moroccan Style Mushroom & Lamb 0 5 0

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  • Prep 20 mins
  • Cook 25 mins
  • 20 mins

    25 mins

    45 mins

  • Serve 4 Servings


400g button, cup or flat mushrooms

1 tbs olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

2 tbs Moroccan spice mix

400g lamb mince

2 vine-ripened tomatoes, diced

1/2 cup tomato passata

1 cup can chickpeas, rinsed, well drained

1/3 cup chopped pitted dates

1 pomegranate, seeds removed, reserve juice

1/4 cup pistachio kernels, toasted, roughly chopped

Labneh*, mint, coriander & flatbread, to serve


1Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped.

2Heat oil in a large saucepan over medium heat. Add onion, garlic and spice mix, cook for 5 minutes or until softened. Add mushrooms, increase heat to high, and cook for 5 minutes or until moisture has almost evaporated. Add lamb mince, cook, breaking up mince with wooden spoon, until mince is evenly browned. Stir in tomatoes, tomato passata and chickpeas. Bring to a simmer, then simmer, uncovered for 10 minutes or until thickened. Stir in dates, simmer for a further 3 minutes. Stir in pomegranate juice, taste and season.

3Transfer the mince mixture to a serving platter. Scatter pomegranate seeds and pistachios. Top with labneh, mint and coriander. Serve with flatbread.

Tip:*Labneh is a thick, creamy, fresh cheese made by straining yoghurt. It is available from specially and Middle Eastern stores and some greengrocers. It can also be easily made at home with yogurt, salt and lemon juice.