Current Issue #488

Rare Treat: Minced lamb with morogo recipe

Rare Treat: Minced lamb with morogo recipe

This hearty dish of lamb mince and stewed spinach morogo is ideal for taking the chill out of those icy winter nights.

Morogo is basically stewed spinach. This is my version. You can use whatever greens you like, just make sure you use the best kale, cavolo nero or spinach available. We use Ngeringa vegetables, and a mix of all the aforementioned ingredients including red Russian kale. This dish is super toasty and warm and will help you get over the winter blues.

Minced lamb with morogo recipe

Serves 4


For the morogo:

– 4 bunches of your preferred greens, washed, de-stemmed and roughly chopped
2 red onions, diced
4 garlic cloves, minced
2 cinnamon sticks
1 tbsp cumin, toasted and ground
3 heaped spoons of your favourite fermented chilli sauce (we make it spicy)
1/2 cup olive oil
1L diced tinned tomato
1 tbsp good quality smoked paprika

For the lamb:

– 300g minced lamb
1tsp sumac
1tsp roasted ground coriander seed
2 garlic cloves, minced
1 lemon (zest and juice)
salt and pepper to taste


1. Blend the lamb mince with all the ingredients

2. Fry the lamb in a bit of olive oil and butter until browned. Set lamb aside.

3. Fry off the onions and garlic with the olive oil until they have sweated down.

4. Add the browned lamb and make sure all the pan juices go into the sauce.

5. Add the tomatoes and spices and cook out slowly.

6. Season with the fermented chilli sauce (and a little bit of sugar if it needs sweetening).

7. Meanwhile, sauté the greens with a little oil and garlic. Add to the morogo sauce and lamb mixture.

8. Serve with lawash flat bread, because it’s the best.


Erin and Janet Klein have been making and growing biodynamic wines, oils, and vegetables on their Mt Barker site, which is phenomenally self-sufficient, for a while now. Essentially, you can smash this juicy Pinot and do good for the environment all from the comfort of your lounge.

Plus, their site is where Jurlique grew their original crops, so the Pinot is probably amazing to use as a bath bomb or a face wash or a moisturiser. It’s probably an amazing all-in-one tonic for whole-body nourishment. It’s most effective if you just put it in your mouth and enjoy the springy red fruits, aniseed, and pomegranate.


Ninety-five per cent of this choice has to do with the fact that there is a camel in a fez on the cover. Two-point-five per cent is the camel makes this choice tenuously Middle Eastern and the other two-point-five per cent is the fact that it’s a great album.

It’s kind of like being able to listen to all the best bits of Bob Dylan’s career if it was produced by Cold War Kids armed with steel guitars and sprinkled with feelings from Sufjan Stevens. It also makes luscious biodynamic wine and lamb taste heaps good. Did I mention that there’s a camel with a fez?

Photography: Sia Duff


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