Moroccan Lamb

Moroccan Lamb on Rice

Serves 4

2 tsp olive oil

1 onion, coarsely chopped

2 garlic cloves, crushed

2 tsp fresh ginger, finely chopped

1 tbspn moroccan spice mix

1 cup basmati rice

1 1/2 cups chicken stock

1/2 cup water

4 large lamb chops

2 tbspns fresh coriander, chopped

200ml natural yoghurt

Heat half the olive oil in a saucepan over medium-low heat. Add the onion, garlic and ginger and cook until the onion softens. Stir in the moroccan spice mix.

Add the rice, stock and water - and bring to the boil. Reduce heat to medium and simmer covered for 20 minutes.

Meanwhile heat the remaining olive oil in a frying pan and cook the lamb until tender. Combine the fresh coriander and yoghurt in a bowl.

To serve divide the rice among 4 plates, top with a lamb chop and put a little yoghurt dressing on the side.