Saturday, August 9, 2008

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.

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