This is lovely in roll-ups or wraps but it’s also good in tacos if you don’t mind mixing your cuisines. If serving in tacos, I’d add smashed avocado and chopped iceberg lettuce, or a black bean and orange salad with mint.
350g (about 12 oz) minced (ground) lamb 2 Tbsp olive oil 1 large onion, peeled and chopped 1 Tbsp finely grated peeled ginger 1 clove garlic, peeled and crushed ½ tsp ras el hanout 250g (about 8 oz) vine tomatoes, chopped 100g (3-4 oz) baby leaf spinach Salt to taste Freshly ground black pepper to taste Plain unsweetened yoghurt Pomegranate molasses for drizzling
1 If the lamb has been minced in long strands turn it onto a chopping board and chop finely with a sharp knife. Heat the oil in a large frying pan (skillet) over a high heat. Add the lamb once it is hot; if it is not hot enough the lamb will not brown and instead will start stewing. Don’t stir – just let it stay where it lands and let it get a good golden brown, then turn it over.
2 Stir in the onion, ginger and garlic and cook for 7-10 minutes, stirring several times, until the onion is softened and browned. Add ras el hanout and the tomatoes. Cook for several minutes more until tomatoes have softened down and the mixture is dryish, not watery.
3 Add spinach and cook, stirring, until it has nearly wilted. Sprinkle generously with salt and grind on pepper to taste. Toss and spoon over a little yoghurt and drizzle with pomegranate molasses. Serve immediately.