Ingredients
The following ingredients have 4 Servings
- 100ml extra virgin olive oil, plus extra to serve
- 3 red onions, sliced
- 4 garlic cloves, chopped
- 1 cinnamon quill
- 11/2 tbs ras el hanout (Moroccan spice blend – from Middle Eastern food stores and selected grocers)
- 1 cup (200g) brown rice
- 400g can lentils, rinsed, drained
- 1 bunch coriander, leaves chopped
- 1 bunch mint, leaves chopped, plus extra whole mint leaves to serve
- 12 French-trimmed lamb cutlets
- Quartered cukes, chopped roasted almonds, yoghurt and lemon wedges, to serve
Instruction
- Heat 1/4 cup (60ml) oil in a large deep frypan with a lid over high heat. Cook onions, stirring, for 3-4 minutes until crisp.
- Remove with a slotted spoon (reserving oil in pan) and drain on paper towel. Reduce heat to medium and add garlic, cinnamon and 3 tsp ras el hanout, and cook for 1-2 minutes until fragrant.
- Add the brown rice, stir to coat, then add 3 cups (750ml) water. Season, then cover and cook for 20 minutes or until all the liquid has been absorbed.
- Remove from the heat and toss through the lentils and herbs. Meanwhile, combine remaining 2 tbs oil and 3 tsp ras el hanout in a bowl. Season with salt, then brush over lamb.
- Heat a chargrill pan or a barbecue to high, add lamb and cook for 1-2 minutes each side for medium-rare, or until cooked to your liking. Place mujadarra in a bowl with cukes, almonds and extra mint. Serve with the lamb, yoghurt drizzled with oil and lemon wedges to squeeze over.
