Moroccan lamb (30 minute recipe): Difference between revisions

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|title=Moroccan lamb (30 minute recipe) Fruit recipes
|title=Moroccan lamb, a 30 minute recipe  
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|keywords=Moroccan lamb (30 minute recipe) Fruit recipes
|keywords=#lamb #raselhanout #rice #courgettes #chickpeas #lemonwedges #onions #currants #almonds #cardamoms #spice
|description=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.
|hashtagrev=032020
|og:image=https://www.cookipedia.co.uk/wiki/images/8/8e/Moroccan_lamb_(30_minute_recipe)_recipe.jpg
|description=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
|og:type=recipe
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{{recipesummary
{{recipesummary
|Servings = Serves 2
|TotalCalories = 1525
|PortionCalories = 762
|DatePublished=24th October 2012
|Author=JuliaBalbilla
|Servings = Serves 2
  |Difficulty = 2
  |Difficulty = 2
  |TotalTime = 30 minutes
  |TotalTime = 30 minutes
  |PrepTime = 10 minutes
  |PrepTime = 10 minutes
  |CookTime = 20 minutes
  |CookTime = 20 minutes
  |Image = [[Image:Moroccan lamb (30 minute recipe) recipe.jpg|300px|alt=Electus]]
  |Image = [[Image:Moroccan lamb (30 minute recipe) recipe.jpg|alt=Electus]]
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If you don't have [[Ras el hanout|ras el hanout]], make a fragrant [[Spice|spice]] mix by [[Grinding|grinding]] up [[Cinnamon|cinnamon]], [[Cumin|cumin]], [[cardamoms]] and cook with a few fresh [[Bay leaves|bay leaves]]
If you don't have [[Ras el hanout|ras el hanout]], make a fragrant [[Spice|spice]] mix by [[Grinding|grinding]] up [[Cinnamon|cinnamon]], [[Cumin|cumin]], [[cardamoms]] and cook with a few fresh [[Bay leaves|bay leaves]]
===Ingredients===
 
{{RecipeIngredients
{{RecipeIngredients
| 300g [[Fillet of lamb tenderloin|fillet of lamb tenderloin]]
| 300g [[Fillet of lamb tenderloin|fillet of lamb tenderloin]]
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| [[Greek yogurt]] and [[Lemon wedges|lemon wedges]] to serve
| [[Greek yogurt]] and [[Lemon wedges|lemon wedges]] to serve
| [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]]
| [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]]
}}
}}
===Method===
===Method===
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Sprinkle with [[Almonds|almonds]] and serve with [[Yogurt|yogurt]], [[Lemon wedges|lemon wedges]] and [[Harissa|harissa]] or [[Chilli|chilli]] [[Sauce|sauce]].
Sprinkle with [[Almonds|almonds]] and serve with [[Yogurt|yogurt]], [[Lemon wedges|lemon wedges]] and [[Harissa|harissa]] or [[Chilli|chilli]] [[Sauce|sauce]].
===Variations===
===Variations===
We used some left-over [[Chickpea mash|chickpea mash]] instead of canned [[Chickpeas|chickpeas]].
We used some leftover [[Chickpea mash|chickpea mash]] instead of canned [[Chickpeas|chickpeas]].


I think that next I would griddle the [[courgettes]] and toast the [[almond flakes]].
I think that next I would griddle the [[courgettes]] and toast the [[almond flakes]].
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Recipes]]
[[Category:Lamb recipes]]
[[Category:Lamb recipes]]
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[[Category:Boiled or simmered]][[Category:Pan fried]]
[[Category:Boiled or simmered]][[Category:Pan fried]]


<!-- footer hashtags --><code 'hashtagrev:032020'>#lamb #raselhanout #rice #courgettes #chickpeas #lemonwedges #onions #currants #almonds #cardamoms #spice </code><!-- /footer_hashtags -->

Revision as of 18:06, 9 January 2015



Moroccan lamb (30 minute recipe)
Electus
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

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

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

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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