Moroccan lamb (30 minute recipe)

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Moroccan lamb (30 minute recipe)
Moroccan lamb (30 minute recipe)
Servings:Serves 2
Calories per serving:762
Ready in:30 minutes
Prep. time:10 minutes
Cook time:20 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:24th October 2012
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A Moroccan/North African style lamb dish that can be prepared and cooked in 30 minutes.

This is not a hot dish but a fragrant one. If you want heat then serve it with harrisa paste or a hot chilli sauce.

If you don't have ras el hanout, make a fragrant spice mix by grinding up cinnamon, cumin, cardamoms and cook with a few fresh bay leaves


Ingredients

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Method

cooking the lamb

  1. Rub the lamb fillet with 1 teaspoon of ras el hanout
  2. Heat 1 tablespoon of oil to a shallow pan, brown the lamb on either side and then continue to cook until to your liking - remove and keep warm.

cooking the rice

  1. In the same pan, heat the remaining oil and fry the onions and pepper for 3 or 4 minutes.
  2. Add the rice and coat with the oil, then add the ras el hanout, stock, water and chickpeas.
  3. Cook, covered, for 10 minutes.
  4. Add the sliced courgettes and currants, mix well, cover and cook for a further 5 minutes so the courgettes are warmed and the rice is cooked.

Serving suggestions

Sprinkle with almonds and serve with yogurt, lemon wedges and harissa or chilli sauce.

Variations

We used some leftover chickpea mash instead of canned chickpeas.

I think that next I would griddle the courgettes and toast the almond flakes.

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