MOROCCAN SPICED LAMB
A spiced up simple dinner option
Provided by Meghan Telpner
Categories Entree
Time 15m
Number Of Ingredients 12
Steps:
- Warm a medium skillet and add oil and onions and sauté for about 5 minutes.
- Add cumin, coriander, cinnamon and stir well.
- Add ground lamb (or the equivalent of about two cups of protein of choice), apricots, chili flakes and salt. Stir well allowing meat to brown and cook through. Be mindful not to overcook.
- You may wish to drain the excess liquid, however I prefer to keep it in and spoon it over the rice when I serve for extra flavour.
- Serve with approximately a half cup each of turmeric rice and tomatoes, and a 1/4 cup dollop of hummus.
LAMB STEAKS WITH MOROCCAN SPICED RICE
Try these lamb steaks with a Moroccan flavour
Provided by Mary Cadogan
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Put the rice in a pan with water to generously cover, and add the stock cube or powder. Bring to the boil, then simmer for 10-12 mins, until the rice is tender. Drain well.
- Heat the grill and season the steaks or chops. Grill for 3-4 mins on each side until cooked to your liking.
- Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until lightly coloured. Add the garlic and pine nuts, then fry until the nuts are lightly toasted. Stir in the spices, then add the apricots and rice and mix well, heating everything through. Stir through the parsley or coriander and serve with the steaks or chops, adding the lemon wedges for squeezing over.
Nutrition Facts : Calories 635 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 1.3 milligram of sodium
SPICY MOROCCAN RICE
Spice up plain old chicken with a taste of the exotic
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Coat chicken with the Moroccan spice. Fry the onion in butter until soft.
- Tip in the chicken, then cook for a few mins more. Stir in the rice and apricots, then pour in the stock cube with 700ml boiling water and the chickpeas.
- Cover the pan and simmer for 10 mins until the rice is tender and has absorbed most of the liquid. Toss in the chopped flat leaf parsley and serve.
Nutrition Facts : Calories 602 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 77 grams carbohydrates, Fiber 4 grams fiber, Protein 45 grams protein, Sodium 3.29 milligram of sodium
ROAST RACK OF LAMB WITH MOROCCAN SPICES
This fresh-flavoured roast is lightly spiced with a hint of citrus - an ideal dinner for two
Provided by Good Food team
Categories Main course, Supper
Time 45m
Number Of Ingredients 18
Steps:
- Preheat the oven to fan 200C/conventional 220C/gas 7. Mix 2 tbsp of the olive oil with the harissa, then add the cumin, turmeric, paprika and coriander, half the parsley, lemon juice and a pinch of salt, then stir. Sit the lamb in a roasting tray, season well, then spread the spice mix over surface of the meat. Roast for 15-20 minutes for rare to medium, 25 minutes for well done.
- Meanwhile, throw the carrots into a small roasting tin, add a pinch of salt and 1 tbsp of the olive oil. Roast for 15 minutes until carrots are just browning slightly at the edges.
- Just before you take the carrots out of the oven, prepare the couscous. Tip it into a bowl, pour over the hot stock, then leave to stand for 5 minutes. Break the couscous up with a fork and leave to cool. Add the remaining olive oil and parsley, satsuma juice, allspice, mint and onion, stir well, then add the cooked carrots and season.
- Put the lamb on a warmed plate and leave it to rest for 5 minutes. Slice it in half to give 3-4 cutlets each, then cut in half again. Spoon the couscous on to two plates, scatter over the almonds and top with the lamb. Serve with a spoonful of Greek yogurt.
Nutrition Facts : Calories 888 calories, Fat 67 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 1.22 milligram of sodium
LAMB STEAKS WITH ROSEMARY SWEET POTATOES
This is great to have up your sleeve, impressive enough for a dinner party and quick enough for after work
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/fan 200C/gas 7. Heat half the oil in a roasting tray, then brown the steaks on both sides and set aside. Toss the potato, onion, remaining oil and half the rosemary into the roasting tray, then lay the steaks on top. Brush the steaks with the mustard, scatter with remaining rosemary and roast everything for 20 mins until the potatoes are softened and the lamb cooked.
Nutrition Facts : Calories 431 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 0.63 milligram of sodium
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MOROCCAN-SPICED LAMB RECIPE | BON APPéTIT
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- Harissa paste is available at Middle Eastern markets, some specialty foods stores, and from online sources.
- Preheat oven to 425°. Mix ginger, cayenne, coriander, cumin, 1 tsp. salt, and ¼ tsp. black pepper in a small bowl; rub all over lamb.
- Heat oil in a large, ovenproof skillet over medium-high heat. Cook lamb until browned, about 5 minutes per side. Add carrots and scallions to skillet, season with salt and pepper, and toss to coat in pan drippings. Transfer skillet to oven and roast until vegetables are tender and browned and an instant-read thermometer inserted into the thickest part of lamb registers 125° for medium-rare, 10–12 minutes (if the lamb finishes cooking before the carrots, transfer it to a cutting board and continue cooking carrots).
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- Heat 1 tbsp oil in a large pan and fry the onions for about 5 minutes until soft, then add the courgettes and fry for 5 minutes more. Add the garlic and fry for 1 minute, then stir in the harissa and cook for 1 minute. Pour in the tomatoes and chickpeas and simmer for 5 minutes, then add the apricots. Cook for 5 minutes, then taste and add more harissa if needed.
- Meanwhile, rub the lamb with the remaining oil and season well. Heat a large frying pan over a medium-high heat and fry the steaks for 2-4 minutes on both sides (this will give you pink to well-done lamb). Remove from the heat and leave to rest for 5 minutes.
- Slice the steaks into 1-2cm strips and serve them with the chickpea sauce and a few coriander leaves.
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