UBS In Person Cooking Class: Moroccan Lamb w Sundried Tomato & Flatbread

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable.

Moroccan Merguez with Spiced Lentils

Serves 4

About 2 tbsp olive oil

1 ½ lbs merguez sausage, removed from its casing

Kosher salt and freshly ground black pepper

½ tsp cumin or coriander seeds

1 onion, diced

1 carrot, diced

4 garlic cloves, minced

1 sundried tomato, minced

1 ½ - 2 tsp spice mix, recipe below

¼ cup chicken or vegetable stock or water

¼ cup tomato puree

2 cups chopped leafy greens, such as kale, swiss chard, collard, or beet or mustard greens

2 cups cooked green lentils

For Serving

Harissa hot sauce

1 bunch parsley, chopped

Toasted flatbread or couscous, for serving

1. Place a large skillet over medium high heat and add a thin layer of oil. When oil is hot and shimmering, add merguez and use a wooden spoon, whisk or potato masher to gently break into small pieces, spreading it across the whole pan. Season with salt, pepper, and a generous pinch of spice mix. Cook until browned, about 6 - 8 minutes, not stirring too often in order to allow it to brown. Remove from pan and use a slotted spoon to transfer meat to a plate. Discard excess fat, leaving a layer behind in the pan.

2. Return pan to stove and place over medium heat. Add cumin seeds and stir for about 10 seconds or until aromatic. Stir in onion and carrots and season with salt and pepper. Continue to saute, stirring occasionally, until vegetables are brown, about 5 - 8 minutes.

3. Add garlic and sundried tomato and stir constantly for 30 seconds until aromatic; add ground spices and continue to stir for another 15 seconds. Add chicken stock and tomato and use a wooden silicone spoon to scrape brown bits from bottom of pot.

4. Add greens in handfuls, waiting for the first batch to wilt slightly before adding the next. Stir in cooked lentils and bring to a gentle simmer; taste and adjust seasoning. Cook until liquid has mostly evaporated. Stir in merguez and cook until just heated through. Transfer to platter and garnish with parsley; serve with flatbread and couscous.

Spice Mix

1 tsp sweet paprika

½ tsp smoked paprika

½ tsp ground coriander

¼ tsp turmeric

⅛ tsp cayenne, optional