Ingredients
- Lamb Mince (500g)
- Spinach (300g)
- Chickpeas (400g)
- Macaroni (150g)
- Garlic (2 cloves, minced)
- Onion (1, chopped)
- Tomato Puree (3 tbsp)
- Cumin (1 tbsp)
- Harissa Spice (3 tsp)
- Chicken Stock (1 Litre)
- Lemon Juice (1/2)
- Salt (Pinch)
- Pepper (Pinch)
Instructions
Steps
- In a casserole, cook lamb mince over high heat until browned. Remove from the heat and set aside.
- Retain 1 tablespoon of fat in the casserole and discard the rest. Lower the heat to medium and add minced garlic, onion, and spinach. Cook for about 5 minutes until the onion is translucent and the spinach is wilted.
- Return the lamb to the casserole along with the onion-spinach mixture. Stir in tomato puree, cumin, harissa spice, chicken stock, chickpeas, lemon juice, salt, and pepper. Simmer on low heat for approximately 20 minutes.
- Add macaroni and continue to cook for 15 minutes or until the pasta is tender.