Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
Moroccan lamb
- 2 red onions (approx. 200 g), cut into quarters
- 2 garlic cloves
- 1 bunch fresh coriander, leaves only
- 1 tsp salt
- ½ tsp ground black pepper
- 2 tsp ground cumin
- ½ tsp ground ginger
- 1 tsp paprika
- 2 pinches saffron threads
- 1 piece orange zest (1 x 4 cm strip), no white pith
- 50 g olive oil
- 1 cinnamon quill
- 700 - 800 g boneless lamb shoulder, trimmed and cut into cubes (3 cm)
- 800 g canned whole tomatoes
- 40 g tomato paste
- 2 tbsp honey
- 1 tsp ground cinnamon
Pilaf
- 2 tbsp barberries (see Tips) (optional)
- 1150 g warm water, plus extra for soaking
- 200 g basmati rice
- 100 g white quinoa
- 1 brown onion (approx. 120 g), cut into quarters
- 40 g grapeseed oil
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp salt, plus extra for seasoning
- 2 tsp Vegetable stock paste (see Tips)
- 40 g salted butter
- 30 g blanched almonds, for garnishing
- ½ pomegranate, arils only
- 2 sprigs fresh flat-leaf parsley, leaves only, cut into pieces
- 2 sprigs fresh mint, leaves only, cut into pieces
- 1 pinch saffron, steeped in 1 tbsp hot water
- Nutrição
- por 1 portion
- Energia
- 2937.2 kJ / 699.3 kcal
- Proteína
- 40.5 g
- Hidratos de carbono
- 60.2 g
- Gordura
- 31.4 g
- Gordura saturada
- 8.1 g
- Fibra
- 10 g
- Sódio
- 1606.2 mg
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