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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- Spanish onion (2 red, purple/, very finely chopped)
- 3 tsp. ground coriander
- 3 tsp. ground cumin
- 3 tsp. ground cinnamon
- 1 kg ground lamb (2 lb minced)
- 2 Tbsp. lemon (finely grated, rind)
- 200 grams pumpkin (butternut, butternut squash, grated and chopped)
- 4 large eggs (lightly whisked)
- 1 cup flat-leaf parsley (chopped, plus extra to garnish)
- 1 cup breadcrumbs
- 1 Tbsp. olive oil (for frying)
- harissa (to serve, optional)
- pita bread (Store-bought, to serve, or try Sawsan’s fab recipe)
- tahini (sauce)
- 850 grams lamb (3 tightly-packed cups reserved spiced, and pumpkin mixture)
- 1 Tbsp. olive oil (for frying)
- 2 tsp. tomato paste (concentrate)
- 700 mL tomato passata (tomato puree)
- 400 grams lentils (drained and rinsed, or 1 cup cooked lentils – see notes below recipe)
- 1 cinnamon stick
- 1/8 tsp. chili powder (ground, or more to taste)
- freshly ground black pepper
- salt
- leaf parsley (Chopped flat, to serve)
- 1/2 preserved lemon (skin only, rinsed and finely chopped, optional)
- natural yogurt (Greek-style, to serve)
- 1 1/4 cups instant couscous
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