FCD: Moroccan Lamb & Apricot with Crispy Spiced Potatoes, Roasted Vegetables & Creamy Lemon Tahini Dressing

Serves 2 generously

A vibrant bowl of crispy paprika potatoes, caramelised lamb with sweet apricots, roasted vegetables, sweet fried red cabbage and creamy lemon tahini dressing.

Ingredients

From the Freezer:

• 300g lamb mince

• 3 dried apricots, finely chopped

• 1 garlic clove, grated

• 1 spring onion, finely sliced

• 1 red chilli, finely chopped (remove the seeds for less heat)

• 600g potatoes, cut into 2cm cubes

• 2 peppers, cut into chunky pieces

• 1 red onion, cut into wedges

• 1 handful tenderstem broccoli

• 8–10 cherry tomatoes

• 100–150g red cabbage, finely sliced

• 75g soured cream

• Juice and finely grated zest of ½ lemon

• 30g feta, crumbled

• Small handful of fresh chives, chopped

• 35–40g tahini

• 1 tsp sesame seeds

From the Pantry:

• 2 tsp smoked paprika (1 tsp for the lamb, 1 tsp for the potatoes)

• ½ tsp ground cumin (optional)

• ½ tsp ground coriander (optional)

• Freshly ground black pepper

• 4 tbsp olive oil (2 tbsp for the potatoes, 1 tbsp for the vegetables, 1 tsp for the cabbage)

• 3–5 tbsp cold water

• ½ tsp honey, if your tahini is quite bitter (Optional) 

Method

1. Roast the potatoes

Preheat the oven to 200°C fan. Toss the potato cubes with:

• olive oil

• smoked paprika

• black pepper

Spread onto a baking tray in a single layer. Roast for 35–40 minutes, turning halfway through, until crisp and golden.

2. Roast the vegetables

On a second tray combine:

• peppers

• red onion

• tenderstem broccoli

• cherry tomatoes

Drizzle with olive oil and season with black pepper. Roast for 18–20 minutes, until the vegetables are beautifully caramelised and the tomatoes are just beginning to burst.

3. Fry the cabbage

Heat the olive oil in a frying pan. Add the red cabbage and smoked paprika. Cook over a medium heat for 8–10 minutes, stirring occasionally, until softened and sweet with just a little bite remaining. If needed, add a splash of water to stop it catching.

4. Cook the lamb

Heat a large frying pan over a medium-high heat. Add the lamb mince and cook for 8–10 minutes, breaking it up with a spoon but allowing it to brown well before stirring too often.

Once nicely caramelised, stir in:

• garlic

• spring onion

• chilli

• chopped apricots

• smoked paprika

• cumin and coriander (if using)

Cook for another 2–3 minutes, until fragrant and the apricots have softened. Season generously with black pepper.

5. Make the dressing

Whisk together:

• soured cream

• tahini

• lemon juice

• lemon zest

• grated garlic

• black pepper

The dressing will thicken at first. Gradually whisk in the cold water until it reaches a smooth, pourable consistency. Taste and adjust if needed.

6. Toast the sesame seeds

Toast the sesame seeds in a dry frying pan over a medium heat for 2–3 minutes, stirring regularly until lightly golden and fragrant.

7. Assemble

Divide the crispy potatoes between two warm bowls.

Top with:

• roasted peppers

• roasted red onion

• tenderstem broccoli

• roasted cherry tomatoes

• sweet fried red cabbage

Spoon over the crispy lamb. Drizzle generously with the lemon tahini dressing.

Finish with:

• crumbled feta

• pomegranate seeds

• chopped chives

• toasted sesame seeds

Serve immediately.