Moroccan lamb pan-fry

Cooking Meat Moroccan lamb pan-fry

Detailed step-by-step description of how to cook the dish "Moroccan lamb pan-fry". Try it by all means

Lables: Low carb Low kilojoule Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Soy free Tree nut free Wheat free
  1. Process onion, lemon, garlic, spice mix and ginger in a food processor with just enough of the stock to make a thick paste.
  2. Heat oil in a large non-stick frypan over medium heat. Season lamb and sear for 2-3 minutes each side. Remove. Add paste and remaining stock to pan, bring to a boil, then simmer for 6-8 minutes to reduce. Return lamb to pan with honey and cook for 5 minutes. Add olives to warm. Mix in the coriander. Serve on couscous or rice.

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1 onion, roughly chopped
Skin of 1/4 preserved lemon , pith removed
1 garlic clove
2 tsp chermoula spice mix
2cm piece ginger, grated
300ml Massel chicken style liquid stock
2 tbsp olive oil
8 thick french-trimmed lamb cutlets
2 tbsp honey
1/2 cup green olives
1 tbsp chopped coriander

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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