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.

No additional tips available.

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

How did you like this recipe?

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.

Moroccan Lamb With Pilaf

How did you like this recipe?

Frequently Asked Questions