Moroccan Lamb With Pilaf Recipe

Name: Moroccan Lamb With Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 None onion, peeled and thinly sliced; 1/2 tbsp Moroccan spice mixture (such as ras el hanout); 1/4 cup basmati rice; 2 cups vegetable stock; 1 lb lamb loin; 1 None (14-oz) can chickpeas, drained and rinsed; 1/2 cup currants; 1/4 cup mint leaves, plus more to serve; 2 tbsp sliced almonds, lightly toasted; None None Plain yogurt, to serve

Servings: persons

2 tbsp olive oil
1 None onion, peeled and thinly sliced
1/2 tbsp Moroccan spice mixture (such as ras el hanout)
1/4 cup basmati rice
2 cups vegetable stock
1 lb lamb loin
1 None (14-oz) can chickpeas, drained and rinsed
1/2 cup currants
1/4 cup mint leaves, plus more to serve
2 tbsp sliced almonds, lightly toasted
None None Plain yogurt, to serve

1
Heat half of the oil in a deep, non-stick skillet over medium heat. Cook the onion for 6-8 mins, stirring until golden. Stir in 2 teaspoons of spice and cook for l0 seconds.
2
Stir in the rice, then add the stock and bring to a boil. Reduce the heat to low and simmer, covered, for l0 mins until the rice is tender and the stock has been absorbed.
3
Meanwhile, preheat a griddle pan over a high heat. Brush the lamb with the remaining oil and sprinkle with the remaining spice. Cook for 4-5 mins each side until cooked to taste. Set the lamb aside, loosely cover and leave to rest.
4
Stir the chickpeas, apricots, currants, mint, and almonds into the rice. Serve topped with sliced lamb, yogurt and more mint.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tbsp olive oil, 1 None onion, peeled and thinly sliced, 1/2 tbsp Moroccan spice mixture (such as ras el hanout), 1/4 cup basmati rice, and more.

Yes, Moroccan Lamb With Pilaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Lamb With Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions