Moroccan lamb with pilaf

Moroccan lamb with pilaf

4.4 30 rating

Prep. 30min

Total 5 h 40min

6 portions

Ingredients

Moroccan lamb

red onions (approx. 200 g), cut into quarters
2
garlic cloves
2
fresh coriander leaves only
1 bunch
salt
1 tsp
ground black pepper
½ tsp
ground cumin
2 tsp
ground ginger
½ tsp
paprika
1 tsp
saffron threads
2 pinches
orange zest (1 x 4 cm strip), no white pith
1 piece
olive oil
50 g
cinnamon quill
1
boneless lamb shoulder trimmed and cut into cubes (3 cm)
700 - 800 g
canned whole tomatoes
800 g
tomato paste
40 g
honey
2 tbsp
ground cinnamon
1 tsp

Pilaf

barberries (see Tips) (optional)
2 tbsp
warm water plus extra for soaking
1150 g
basmati rice
200 g
white quinoa
100 g
brown onion (approx. 120 g), cut into quarters
1
grapeseed oil
40 g
ground cumin
1 tsp
ground cinnamon
½ tsp
ground cardamom
1 tsp
salt plus extra for seasoning
1 tsp
Vegetable stock paste (see Tips)
2 tsp
salted butter
40 g
blanched almonds for garnishing
30 g
pomegranate arils only
½
fresh flat-leaf parsley leaves only, cut into pieces
2 sprigs
fresh mint leaves only, cut into pieces
2 sprigs
saffron steeped in 1 tbsp hot water
1 pinch

Difficulty

easy

Nutrition per 1 portion

Sodium 1606.2 mg

Protein 40.5 g

Calories 2937.2 kJ / 699.3 kcal

Fat 31.4 g

Fiber 10 g

Saturated fat 8.1 g

Carbohydrates 60.2 g

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Good food, gluten free 94 Recipes
Australia and New Zealand

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