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Moroccan lamb with pilaf

Moroccan lamb with pilaf
4.4 30 ratings
Prep. 30 min
Total 5 h 40 min
6 portions
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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
Fibre 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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