This speedy weeknight dinner has all the zing and flavour of a Middle Eastern tagine, but it’ll be ready to devour in a fraction of the time. It provides protein, zinc and iron plus a healthy serve of green goodness. A wonderful combination for energy and immunity.
½ cup Alison’s Pantry Pinenuts
1 medium onion - finely chopped
2 large garlic cloves - finely chopped
500g lamb mince
1 teaspoon each ground cumin, ground coriander, garam masala, dried oregano
½ teaspoon smoked paprika
¼ teaspoon ground cinnamon
½ teaspoon red chilli flakes (adjust according to own preferences)
¼ cup water
zest of 1 lemon
40g Alison’s Pantry Gourmet NZ Apricots - each quartered (can also use Alison’s Pantry Choice Turkish Apricots)
200g green beans - trimmed and halved
juice of 1 lemon
large handful fresh parsley - roughly chopped
½ cup Alison’s Pantry Shelled Pistachios
sea salt and cracked black pepper
Alison’s Pantry Couscous or Alison’s Pantry Quinoa to serve
olive oil for sauteing
This dish is delicious with green beans, but you’ll enjoy it just as much with kale, silverbeet or broccoli. Vegetarians can make this dish meat free by using one of the wonderful plant-based mince alternatives that are available at most supermarkets.
Place the Alison’s Pantry Pinenuts in a dry saute pan over a medium heat. Toast gently for 3-4 minutes until lightly golden brown. Set aside to cool.
Heat a generous glug of olive oil in a saute pan over a medium heat. Add the onion and cook without browning for 5 minutes. Add the garlic in at the last minute. Add the spices and cook for a further minute. Raise the heat to high, place the lamb mince in the pan and use a wooden spoon to break it apart. Move frequently for a few minutes until well browned.
Stir through the water, lemon zest, Alison’s Pantry Gourmet NZ Apricots and green beans. Cook, moving frequently for 8-10 minutes until the beans are just tender.
Remove from the heat. Toss through the lemon juice, parsley, Alison’s Pantry Shelled Pistachios and Alison’s Pantry Pinenuts. Taste and season generously with sea salt and cracked black pepper.
Serve with couscous or quinoa.