Moroccan lamb with pilaf
TM6 TM5 TM31

Moroccan lamb with pilaf

4.4 (28 ratings)

Ingredients

Moroccan lamb

  • 2 red onions (approx. 200 g), cut into quarters
  • 2 garlic cloves
  • 1 bunch fresh coriander, leaves only
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 2 tsp ground cumin
  • ½ tsp ground ginger
  • 1 tsp paprika
  • 2 pinches saffron threads
  • 1 piece orange zest (1 x 4 cm strip), no white pith
  • 50 g olive oil
  • 1 cinnamon quill
  • 700 - 800 g boneless lamb shoulder, trimmed and cut into cubes (3 cm)
  • 800 g canned whole tomatoes
  • 40 g tomato paste
  • 2 tbsp honey
  • 1 tsp ground cinnamon

Pilaf

  • 2 tbsp barberries (see Tips) (optional)
  • 1150 g warm water, plus extra for soaking
  • 200 g basmati rice
  • 100 g white quinoa
  • 1 brown onion (approx. 120 g), cut into quarters
  • 40 g grapeseed oil
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1 tsp salt, plus extra for seasoning
  • 2 tsp Vegetable stock paste (see Tips)
  • 40 g salted butter
  • 30 g blanched almonds, for garnishing
  • ½ pomegranate, arils only
  • 2 sprigs fresh flat-leaf parsley, leaves only, cut into pieces
  • 2 sprigs fresh mint, leaves only, cut into pieces
  • 1 pinch saffron, steeped in 1 tbsp hot water

Nutrition
per 1 portion
Calories
2937.2 kJ / 699.3 kcal
Protein
40.5 g
Carbohydrates
60.2 g
Fat
31.4 g
Saturated Fat
8.1 g
Fibre
10 g
Sodium
1606.2 mg

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