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Moroccan Baked Lamb With Saffron Rice

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Main course - Meat

Easy:

Moderate:

Origin of dish: Exotic
Type of cooking: Oven

Preparation time: 15 minutes
Cooking time: 60 minutes

Ingredients (for 4 people) :

-240g Tilda Basmati rice
-600g diced leg of lamb
-1 tbsp harissa (25g)
-1 tsp ground cumin
-zest and juice of 1 lemon
-1 tbsp oil
-50g pitted black olives, sliced
-400g can chickpeas, drained
-pinch saffron
-600ml hot lamb stock

Method:

Preheat the oven to 200C, gas mark 6. Mix the lamb with the harissa, cumin and lemon zest and marinate for 10 minutes.

Heat the oil in a large frying pan and fry the lamb for 3-4 minutes. Stir in the lemon juice and olives.

Meanwhile, place the rice, chickpeas and saffron in a Moroccan tagine or casserole dish and pour over the stock. Top with the lamb mixture, cover and bake for 1 hour or until the liquid is absorbed and the lamb is tender.

For a vegetarian option, replace the lamb and fry 1 chopped onion in oil with the harissa and add 1 diced aubergine and 500g diced butternut squash and replace the lamb stock for vegetable stock.

Recipe shared by soFeminineTeam
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Advice: This recipe was provided by Tilda

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