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Moroccan Baked Lamb With Saffron Rice
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
Recipe(s) from the same person
Advice:
This recipe was provided by
Tilda
User comments
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