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Type of cooking:
Preparation time: 15 minutes
Cooking time: 60 minutes
Ingredients (for 4 people) :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.