Spice Mix Ingredients: smoked paprika, caraway seeds, coriander seeds, cumin seeds, fennel seeds, salt, cayenne, black pepper.

Ingredients:

• 1 carton merguez spice blend

• 500g minced lamb (or cubed lamb if you prefer)

• 1 large onion, chopped

• 3 cloves garlic, crushed

• 2 cans drained chickpeas, or 500g cooked weight

• 1 can tomatoes, blended

• Handful sultanas

• Handful of apricots, chopped

• Handful fresh mint, chopped (optional, but does add a lovely flavour)

Recipe:

1. Fry the lamb for 5 minutes until brown. Scoop out of the pan, leaving the liquid behind.

2. Add the onion to the pan and cook gently until soft. Add the garlic and return the meat to the pan.

3. Add the spices and fry for a couple of minutes.

4. Add the chickpeas, sultanas, apricots and tomatoes, bring to the boil and then simmer for an hour or so.

5. Serve with couscous and scattered with fresh mint.

Cook's Notes:

• For the vegetarian: fry the onion with half the spices in some oil, then add the garlic, chickpeas, tomatoes and sultanas with a chopped pepper. Cook for an hour and serve as above. Or see our vegan recipe using soy mince

• Mix the spices with 500g lamb mince and form into small patties. Grill and stuff into a pitta bread with lettuce, tomato & yoghurt.

• A bit 'fusion', I know! But try frying the spices with 500g minced lamb and using in a moussaka. It adds a lovely kick and flavour! Find our recipe here .

• Try our recipe for minty Moroccan couscous with chicken here.