Morrocan Spiced Lamb Mince and Mashed Potato Parcels

This recipe is inspired by the ‘Bomba Picante’ Tapas dish at Cafe Andaluz in Edinburgh. I have dined there with friends twice in the last few weeks and its brilliant. Great food, good atmosphere and reasonably priced. I don’t know the actual ingredients of their dish or how they make it – so this was a bit of an experiment to see if I could recreate something similar. It turned out pretty well – albeit not quite as delicious as theirs. So if you want the a la carte version book a table at Cafe Andaluz (you won’t be disappointed) or if like me you enjoy playing around in the kitchen then give my version a whirl.


1 Tsp Cumin Seeds
1 Tsp Coriander Seeds
1 Tsp Cinnamon
1 Tsp Ground Ginger
1 Tsp Ground Tumeric
1 Tsp Chilli Flakes
1 Tsp Grated Nutmeg
Lamb Stock
500g Minced Lamb
1 Onion
1 Egg
6 Large potatoes
Lemon Oil
Salt & Pepper


Peel the potatoes and add to steamer (or boil in a pan if you prefer).
Put the cumin and coriander seeds into a small frying pan and toast them until you can smell that beautiful earthy and smoky aroma (takes me right back to our holiday inย Essaouira). Remove from heat and ground them down in a pestle and mortar. Add the ginger, tumeric, cinnamon and nutmeg.

Heat a large frying pan and add a small amount of Lemon oil. Add a finely chopped onion and the spices, then add the mince. Brown the meat then add about half a cup full of the stock. Reduce the stock so the mixture is thick. Add the chilli flakes – as little or as many as you like depending on how hot you like it. Make sure you taste it before you add salt and pepper as the stock can be quite salty. Set the mixture aside.

Once the potatoes are done. Leave to steam dry for a good 10- 15 minutes. You need the potato mix to be cold and sturdy and not too wet or sloppy. Once dry, mash them with a little butter and pepper (I didn’t add any salt here as my mixture was quite salty).

Now for he tricky bit. I had no idea how to make these parcels properly so here is what I did (and it worked). I laid out a piece of cling film and added a little (square) boat of the mashed potato. I added some mixture into the boat then covered it over with another layer of mashed potato – making sure to seal the sides properly. I then wrapped the square in the cling film to smooth out the shape.

Next, I took the parcels and brushed them with a beaten egg, then coated them in breadcrumbs. I then transferred them to a frying pan with a little lemon oil and fried them until they were a nice golden colour.

I managed to make 3 large parcels with this amount of mixture. I think if I was to do it again I would make 6 smaller parcels as they are quite filling.

I served them with some roasted vegetables coated in (Sainsbury’s Taste The Difference) Harrisa Dressing ๐Ÿ™‚

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