SPICE WORLD

Enjoy these flavour-packed dishes inspired by the heady flavours of Lebanon and Morocco

LAMB TAGINE

SERVES 4 PREP 20 MINS COOK 2 HOURS 40 MINS

◆ 750g lamb shoulder, trimmed, cubed

◆ 1 / 3 cup seasoned flour

◆ 2 tbsp olive oil

◆ 6 eschalots, peeled, halved

◆ ½ tsp each ground ginger, turmeric, cinnamon, cumin

◆ 3 cups chicken stock

◆ ½ bunch coriander, stems chopped roughly

◆ 1 red capsicum, seeded, sliced

◆ 400g can chickpeas, rinsed, drained

◆ 100g baby spinach leaves

◆ ½ cup whole green olives

◆ 1 tbsp preserved lemon rind, sliced

1 Preheat oven to 150°C.

2 Dust lamb in flour, shaking off excess. In a large flameproof casserole dish or tagine, heat oil on high. Brown lamb and eschalots, in two batches, 3-4 mins each until golden.

3 Return all meat to dish with spices and cook 1 min until fragrant. Add chicken stock and coriander stems. Bring to a simmer.

4 Bake, covered, 2 hours. Stir through capsicum. Bake, covered, a further 25-30 mins. 5 Stir chickpeas and spinach through. Scatter with olives and lemon. Serve topped with coriander leaves.

CHEAT’S KIBBEH

SERVES 4 PREP 25 MINS + SOAKING + CHILLING COOK 15 MINS

◆ ½ cup cracked wheat

◆ 500g beef mince

◆ 1 onion, chopped finely

◆ ¼ cup mint, chopped

◆ 2 tbsp pine nuts, toasted, chopped

◆ 1 tsp ground allspice

◆ ½ tsp ground cumin

◆ 8 small bamboo skewers (see tip)

◆ fattoush, to serve

1 Place wheat in a small bowl. Cover with water, soak 30 mins. Drain well. Transfer to a large bowl with all

remaining ingredients. Mix together well and season to taste.

2 Mould heaped tablespoons of mixture into 8 egg shapes. Thread onto skewers, pressing firmly to secure. Chill 15 mins.

3 Meanwhile, heat a frying pan on medium. Spray kibbeh with oil. Cook, turning, 8-10 mins, until cooked through and golden. Serve with fattoush salad made with sliced tomato, crumbled feta, mint leaves and pita chips drizzled with olive oil and lemon juice.