R & D
MOROCCAN BAKED LAMB WITH SAFFRON RICE
Preheat the oven to 200°C, 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.
240g Shahi Dinner Pure Basmati rice
600g diced leg of lamb
1 tbsp harissa (25g)
1 tsp ground cumin
Zest and juice of 1 lemon
1 tbsp oil
50g pitted black olives, sliced
400g can chickpeas, drained Pinch saffron
600ml hot lamb stock
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