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Moroccan Lamb with Chopped Salad
Ingredients
Lamb and Marinade
-
vegetable oil30 g
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red onion halved40 g
-
garlic clove1
-
natural yoghurt4 Tbsp
-
ground cumin½ Tbsp
-
ground coriander1 tsp
-
dried fennel seeds½ tsp
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ground cinnamon¼ tsp
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fine sea salt½ tsp
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ground black pepper⅛ tsp
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lamb neck fillets (approx. 150 g each)4
Chopped Salad
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preserved lemon halved, flesh removed1
-
olives pitted6
-
fresh green chilli halved, deseeded1
-
ground cumin½ tsp
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extra virgin olive oil2 - 3 Tbsp
-
lemon juice15 g
-
fresh coriander large stalks removed10 g
-
fresh flat-leaf parsley large stalks removed10 g
-
celery stalk sliced (3-4 cm)1
-
fennel bulb (approx. 250 g), sliced (1 cm)1
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orange peeled, in segments1
-
tomato cut in eighths1
-
cucumber (approx. 300 g), halved, deseeded, cut in pieces (3-4 cm)1
Cooking
-
water for cooking1800 g
Difficulty
medium
Nutrition per 1 portion
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