Ready In: 45 Minutes
- 600g Lamb mince
- 200g Mung beans, soaked overnight, drained and rinsed
- 1 medium onion, diced
- 1 Tbsp crushed garlic
- 2 Tbsp crushed or grated ginger
- 820g can of chopped tomatoes
- 4 Tbsp Moroccan or Berbere Spice mix
- Seasoning (salt and pepper) to taste
- Water or chicken broth
- Steamed Bulgur wheat
- Vegetable side – lightly cooked cumin spiced carrot or cauliflower,
- Salad side – fresh rocket or watercress with diced tomato, cucumber
and red onion
- Lemon and garlic yoghurt with sumac sprinkle
- Optional: crumbled feta
- Optional: to bulk out this meal add grated carrot or increase the mung
1. Brown the lamb
Brown the lamb in heated oil in a large pot.
2. Add the onion
Once the onion is turning translucent, add the garlic, ginger and spice blend. Toss to coat the onion and lamb.
3. Add the drained mung beans
Add the mung beans and toss, then add the tomatoes. Add enough water or chicken broth to just cover the mung bean/lamb mix.
Bring to a boil, then reduce the heat and simmer gently until the mung beans and the stew is soupy and thick. This should take approximately 20-30 minutes.
4. Check your seasoning
Add according to your taste.
5. Prepare the sides
While the mung beans and lamb are simmering, steam your bulgur wheat and cook your side vegetables. Prepare your side salad and yoghurt sauce.
6. Ready to Serve
- Involve your younger children with draining and rinsing the mung beans, and measuring out the spices. Older children or adolescents can be in charge of preparing the salad ingredients.
- **Family Style service: make all the components of the meal available to everyone to serve themselves in any order or quantity they prefer. Serving meals family style is a proven method for children to learn to eat a wider diet through positive mealtime experiences and autonomy.
A bit more about the master chef behind this recipe…
Anya has been feeding hungry learners for many years and her focus is on developing healthy, informed, responsible and positive relationships between children and their food and eating.
Anya has studied Nutrition, with a focus on children and adolescents, and through her work as a cook and nutrition advisor in the early learning space, she has been able to practice and teach positive eating relationships (University of Idaho and Ellyn Satter Institute) through a lens of Reggio Emilia and Te Whariki.
With a family of five, Anya focuses on humble, nourishing and sustainable family meals that are satisfying, tasty and don’t break the budget. Just as our great-grandparents once did.
Anya is currently developing menus and food education for Libelle Group. When she is not in the kitchen, browsing food ideas or reading cookbooks, Anya loves wandering in nature with her dog, Charlie.
You can find Anya at Anya Bell.