Minced lamb with merguez seasoning and vegetables
Preparation: 35 min.

Minced lamb with merguez seasoning and vegetables

From Echt Eten

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Ingredients for
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+

150 g minced lamb
300 g minced lamb
450 g minced lamb
600 g minced lamb
750 g minced lamb
900 g minced lamb
1.05 kg of minced lamb
1.2 kg of minced lamb
1.35 kg of minced lamb
1.5 kg of minced lamb
0.5 teaspoon harissa
1 teaspoon harissa
1.5 teaspoons harissa
2 teaspoons harissa
2.5 teaspoons harissa
3 teaspoons harissa
3.5 teaspoons harissa
4 teaspoons harissa
4.5 teaspoons harissa
5 teaspoons harissa
1 teaspoon cumin seeds
2 teaspoons cumin seeds
3 teaspoons of cumin seeds
4 teaspoons cumin seeds
5 teaspoons of cumin seeds
6 teaspoons of cumin seeds
7 teaspoons of cumin seeds
8 teaspoons of cumin seeds
9 teaspoons of cumin seeds
10 teaspoons of cumin seeds
0.5 tsp ras el hanout
1 teaspoon ras el hanout
1.5 teaspoons ras el hanout
2 teaspoons ras el hanout
2.5 teaspoons ras el hanout
3 teaspoons ras el hanout
3.5 teaspoons ras el hanout
4 teaspoons ras el hanout
4.5 teaspoons ras el hanout
5 teaspoons ras el hanout
1 clove of garlic
2 cloves of garlic
3 cloves of garlic
4 cloves of garlic
5 cloves of garlic
6 cloves of garlic
7 cloves of garlic
8 cloves of garlic
9 cloves of garlic
10 cloves of garlic
5 g coriander, fresh
10 g coriander, fresh
15 g coriander, fresh
20 g coriander, fresh
25 g coriander, fresh
30 g coriander, fresh
35 g coriander, fresh
40 g coriander, fresh
45 g coriander, fresh
50 g coriander, fresh
1 carrot
2 carrots
3 carrots
4 carrots
5 carrots
6 carrots
7 carrots
8 carrots
9 carrots
10 carrots
0.5 onion, red
1 onion, red
1.5 onions, red
2 onions, red
2.5 onions, red
3 onions, red
3.5 onions, red
4 onions, red
4.5 onions, red
5 onions, red
1 tomato
2 tomatoes
3 tomatoes
4 tomatoes
5 tomatoes
6 tomatoes
7 tomatoes
8 tomatoes
9 tomatoes
10 tomatoes
thyme, fresh
thyme, fresh
thyme, fresh
tijm, vers
thyme, fresh
thyme, fresh
thyme, fresh
thyme, fresh
thyme, fresh
thyme, fresh

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About this recipe

This dish will make everyone happy: fun, tasty and surprising!

You can read the full recipe on page 130 from Echt Eten

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Echt Eten

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