Wednesday, December 31, 2014
Serves 4 | Preparation 20min | Cooking 35min
1 ¾ cups SunRice medium grain rice
600 g lamb, diced
4 tbsp vegetable oil
4 tbsp ginger, crushed
4 tbsp garlic, crushed
4 tbsp coriander, ground
2 cinnamon sticks
1 tbsp tomato paste
2 medium onions, diced
2 cups vegetable stock or water
4 tbsp raisins
4 tsp almonds, toasted slivered
salt and pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cook SunRice Medium Grain Rice as per pack instructions.
Heat oil in a saucepan, add lamb and fry until lamb is browned.
Add ginger, garlic, coriander, cinnamon and onions, stir fry for 2 minutes.
Add tomato paste and fry for 2 minutes.
Add stock or water, cover and simmer on medium heat until lamb is soft (add more water if it boils dry).
Add raisins and simmer for 2 minutes.
Stir in the cooked rice, add salt and pepper to taste.
Serve and sprinkle with toasted almonds.
Tip: You can use an already prepared Moroccan spice mix.
Recipes related to Moroccan lamb rice with almonds:
Moroccan Lamb Tagine with Honey and Apricots | Moroccan Lamb and Vegetable Pastries | Mini Moroccan lamb pittas | One pot Moroccan lamb with eggs | Moroccan Lamb | Authentic Moroccan lamb tagine