Moroccan Lamb with Chopped Salad
TM6

Moroccan Lamb with Chopped Salad

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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

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