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Moroccan lamb with macadamia rice pilaf


Enjoy this traditional dish with your family this week.

Lamb backstraps


½ cup macadamia oil
2 garlic cloves, crushed
1 tablespoon sumac
1 teaspoon ground cumin
2 x 350g lamb backstraps
salt and pepper, to taste


For the lamb backstraps, combine the macadamia oil, garlic and spices in a large dish, add the lamb and coat well. Set aside.

To cook the lamb, heat a chargrill on a medium to high heat. Remove lamb from marinade and cook for 3-4 minutes one side and 2-3 minutes the other or until cooked to your liking. Remove from the heat and set aside, covered, to rest for 10 minutes. Season with salt and pepper. Thickly slice the lamb.

Macadamia rice pilaf


2 tablespoons macadamia oil
1 red onion, peeled and thinly sliced
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon ground allspice
½ teaspoon ground turmeric
¼ teaspoon dried chilli flakes
salt and pepper, to taste
1 cup basmati rice, rinsed
½ cup raisins
2 tablespoons tomato paste
500ml chicken stock
1 cup macadamias, roasted, roughly chopped
½ cup flat leaf parsley, chopped
1 cup Greek style natural yoghurt
¼ cup mint leaves, finely chopped
2 tablespoons coriander leaves, finely chopped
harissa paste, to taste (see note)
lemon wedges, to serve

To make the pilaf, heat the macadamia oil in a large frying pan and cook the onion for 5 minutes or until softened. Add the spices, chilli flakes, salt and pepper and cook for a further minute. Add rice, raisins, tomato paste, chicken stock and macadamias, stir well and bring to the boil.

Cover tightly and simmer on a low heat for 18-20 minutes or until the rice is cooked.

Remove from the heat and set aside for 10 minutes with the lid on. Stir in parsley.

Combine the yoghurt and mint and place into a serving bowl. Add the coriander to the pilaf.

Fluff the rice with a fork and serve on warmed plates topped with the lamb, mint yoghurt, harissa and lemon wedges.

NOTE: Harissa is a Tunisian chilli paste, from gourmet and Middle Eastern food shops.
Categories: everyday

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