Whiteburn's Wanderings

One man's wanderings backpacking around Scotland plus the odd digression

Moroccan Lamb

Just completed a mass dehydrator session; 8 * Bolognese, 8 * Chilli con Carne, 8 * Lamb Madras curries, 8 Moroccan Lamb & a batch of Tomato leather.

Food Oct15

As usual I just made up sauces rather than complete meals so I’ll need to add 125g of rice/ pasta/ cous-cous to them as required.  It’s probably worth noting that I’ve stopped using rice substituting Orzo (a rice shaped pasta) as I find it cooks quicker & I find it tastes no different when mixed with the sauce.

I’ve been trying to expand the variety of backpacking beyond my favourites (Bolognese sauce; Beef casserole; Tomato leather; etc) & tried a few small batches of meals to go with cous-cous.

This recipe for Moroccan Lamb one is one of the more successful but quite a simple concoction to prepare & I think it’s tasty; don’t go & expect the final product to look like something out of a Jamie Oliver cook book though….


…….it’ll look like pale yellow porridge with bits in it!


750g ground Lamb (lean)

2 – 3 Medium onions, finely chopped

200g dried mixed fruit (sultanas, raisins & peel)

3 cans chopped plum tomatoes

2 cans chickpeas

4 – 6 cloves of garlic

Ground spices: 4 tsp cumin; 3 tsp coriander; 3 tsp cinnamon; 2 tsp paprika; 3 tsp turmeric; ½ – 1 tsp chilli.



Slowly cook the minced lamb in a non stick frying pan, no oil; once browned drain any fat that has been produced, turn out the mince onto kitchen paper & blot dry.

Add all the ingredients to a pot bring the boil & slowly simmer, uncovered, stirring occasionally until really thick.  Tip: squashing the chickpeas a little with the spatula during cooking will help rehydration

Spread onto the dehydrator grills & dehydrate for ~ 8hrs @ 60C (140F)

Divide into 75g portions

Meal preparation:

I’ll usually try & add a little cold or warm water (~250ml) to the dry ingredients in its ziploc as soon as I get pitched up this does save a bit of ‘simmering’ time (sitting in the cosy) & allows me to get the coffee/ soup on the go.

Add the pre-soaked (or dry) lamb to the pot & top up with water to ~500ml; the quantity of water is down to personal preference, adding less water will make a drier finished meal.  Bring to boil & sit in a cosy for 15mins (longer if not pre-soaked).  Bring back to boil & dump in 100 – 125g of couscous, stirring well; pop back in the cosy for 5mins; done!

A simple & tasty addition (+ calories) is to add flaked almonds to the meal after cooking; I pack in a cling film ‘twist’ inside the ziploc.


7 comments on “Moroccan Lamb

  1. Kirsten Paterson
    October 16, 2015

    Looks yummy, but being a veggie I’d add Quorn or soya instead of lamb. Still swithering about whether to go for a dehydrater or not. Have other priorities just now as I’m flitting next week, only a mile but it’s still a horrible job. What’s your latest best buy on dehydrators?

    • Paul Atkinson
      October 16, 2015

      Moving a mile is a bad as a 1000, I know I’ve done both.

      Top of the line dehydrator is the 9 tray Excalibur but @ £250 I couldn’t justify at the time, if my Stocki crapped out I’d probably reconsider.
      The Stockli (with timer, nice but not essential) + an additional 3 trays (enough for 6 – 8 meals at a time) runs about half that. Beware of the cheap dehydrators they don’t have a heater which is essential for backpacking meals or they have a miniscule heater that’s not thermostatically controlled again useless.

      • Kirsten
        October 16, 2015

        Thanks for that, Paul, I’ll think about it when I get settled again.

  2. John D
    October 16, 2015

    I gave up on dehydrating my own sauces because the flavour without fat didn’t please me at all. Do you know whether adding olive oil after the meal has been rehydrated enhances the flavour? (Maybe I should work on this during the long nights of winter.)

    As far as your post on the Challenge is concerned, I would say Scotland offers plenty of other great through routes. I really enjoyed hiking from Kintyre to Cape Wrath despite the weather this Spring but the classic is surely north to south through the Highlands.

    • Paul Atkinson
      October 16, 2015

      A slug of olive oil, a large knob of butter or cheese can enhance the flavour of home produced meals a lot & something I do regularly.
      Butter added to the breakfast porridge is a winter favourite.

      Already musing over a bit of a N – S zig-zag through the NW Highlands for the spring, the big advantage of doing your own thing over the Challenge IMO is being able the change route/ itinerary on the hoof taking into account the vagaries of the weather.

      • John D
        October 17, 2015

        Thank you. I’ll give dehydrating another go.

        The area between Ben More Assynt and Glen Coul is stunning thanks to its unique geology but slow going. The coast between Bettyhill and Tongue is also worth a place on anyone’s To Do list.

    • Kirsten
      October 16, 2015

      Something that might help here is freeze-dried grated cheese. I got some from Liolicious (one of the European Freeze dried Foods group) and it’s good stirred into hot food. If you eat it too quickly it’s still crunchy but nice too.

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This entry was posted on October 16, 2015 by in Food, Recipes, Uncategorized and tagged .

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