Try this delicious recipe courtesy of Tilda.
Preheat the oven to 200oC, gas mark 6.
Mix the lamb with the harissa, cumin and lemon zest and marinate for 10 minutes.
Heat the oil in a large frying pan and fry the lamb for 3- 4 minutes. Stir in the lemon juice and olives.
Meanwhile, place the rice, chickpeas and saffron in a Moroccan tagine or casserole dish and pour over the stock. Top with the lamb mixture, cover and bake for 1 hour or until the liquid is absorbed and the lamb is tender.
For a vegetarian option, replace the lamb and fry 1 chopped onion in oil with the harissa and add 1 diced aubergine and 500g diced butternut squash and replace the lamb stock for vegetable stock
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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