Spiced lamb and herby quinoa crumble

Spiced lamb and herby quinoa crumble
  • Serves icon Serves 4
  • Time icon Hands-on time 50 min, oven time 20-25 min

Who said a crumble can’t be savoury? This one combines spiced lamb with a crunchy quinoa topping for an impressive Middle Eastern-style dish with a difference.

Nutrition: per serving

Calories
680kcals
Fat
39.2g (16.8g saturated)
Protein
41.5g
Carbohydrates
38.9g (8.5g sugars)
Fibre
6.1g
Salt
1.5g
Calories
680kcals
Fat
39.2g (16.8g saturated)
Protein
41.5g
Carbohydrates
38.9g (8.5g sugars)
Fibre
6.1g
Salt
1.5g

Ingredients

  • 500g lean British lamb mince
  • 1 tbsp light olive oil
  • 1 red onion, chopped
  • 2 tbsp plain flour
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ½ tsp ground cinnamon
  • 1-2 green chillies, chopped
  • 5cm piece fresh ginger, grated
  • 2 fat garlic cloves, crushed
  • 500ml fresh chicken or lamb stock
  • 200ml tomato passata
  • Seeds ½ pomegranate

For the herby quinoa crumble

  • 190g uncooked quinoa, rinsed
  • 2 tbsp extra-virgin olive oil
  • 150g feta, crumbled
  • Zest 1 lemon
  • Handful fresh mint, leaves sliced
  • Handful fresh parsley, leaves chopped

You’ll also need…

  • 1 litre ovenproof dish

Method

  1. Fry the mince, without oil, in a non-stick frying pan, breaking it up with a fork or wooden spoon as it browns. Transfer to a colander set over a bowl to drain.
  2. Wipe out the pan with kitchen paper, then add the light olive oil and heat. Cook the onion over a low heat for 10 minutes or until softened. Stir in the flour, spices, chillies, ginger and garlic, then cook for 2 minutes. Return the mince to the pan (discard the drained juices) and pour in the stock and passata. Bring to the boil, then turn down the heat and simmer for 25-30 minutes until the sauce has thickened.
  3. Meanwhile, simmer 150g of the quinoa in a medium pan of boiling water for 15-20 minutes, or cook according to the pack instructions. Drain well, then set aside in a large bowl for 5 minutes. Fluff up with a fork, then stir in the remaining 40g uncooked quinoa along with the extra-virgin olive oil, feta, lemon zest and most of the herbs (reserve some to garnish). Taste and season.
  4. Heat the oven to 190°C/170°C fan/gas 5. Pour the lamb mixture into a 1 litre ovenproof dish, then spoon over the quinoa crumble. Cook for 20-25 minutes until the topping is golden and the sauce is bubbling. Scatter over the pomegranate seeds and reserved herbs to serve.

delicious. tips

  1. If you have some wine open (red or white), add a glug to the pan in step 2.

    The chillies add flavour rather than heat, so don’t be put off if you’re not a fan of spicy food. If you’re not keen on lamb mince use beef mince instead.

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