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Ingredients
Lamb and Marinade
- 30 g vegetable oil
- 40 g red onion, halved
- 1 garlic clove
- 4 Tbsp natural yoghurt
- ½ Tbsp ground cumin
- 1 tsp ground coriander
- ½ tsp dried fennel seeds
- ¼ tsp ground cinnamon
- ½ tsp fine sea salt
- ⅛ tsp ground black pepper
- 4 lamb neck fillets (approx. 150 g each)
Chopped Salad
- 1 preserved lemon, halved, flesh removed
- 6 olives, pitted
- 1 fresh green chilli, halved, deseeded
- ½ tsp ground cumin
- 2 - 3 Tbsp extra virgin olive oil
- 15 g lemon juice
- 10 g fresh coriander, large stalks removed
- 10 g fresh flat-leaf parsley, large stalks removed
- 1 celery stalk, sliced (3-4 cm)
- 1 fennel bulb (approx. 250 g), sliced (1 cm)
- 1 orange, peeled, in segments
- 1 tomato, cut in eighths
- 1 cucumber (approx. 300 g), halved, deseeded, cut in pieces (3-4 cm)
Cooking
- 1800 g water, for cooking
- Nutrition
- per 1 portion
- Calories
- 2463 kJ / 593 kcal
- Protein
- 33 g
- Carbohydrates
- 12 g
- Fat
- 45 g
- Saturated fat
- 15 g
- Sodium
- 729 mg
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