Lamb steaks with Moroccan spiced rice

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Mary Cadogan

3 ratings

Recipe by Mary Cadogan

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1. Video tutorial: Cooking rice

1. Put the rice in a pan with water to generously cover, and add the stock cube or powder. Bring to the boil, then simmer for 10-12 mins, until the rice is tender. Drain well.
2. Heat the grill and season the steaks or chops. Grill for 3-4 mins on each side until cooked to your liking.
3. Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until lightly coloured. Add the garlic and pine nuts, then fry until the nuts are lightly toasted. Stir in the spices, then add the apricots and rice and mix well, heating everything through. Stir through the parsley or coriander and serve with the steaks or chops, adding the lemon wedges for squeezing over.

Making it veggie

Instead of the lamb, thickly slice 200g halloumi and fry quickly in a little olive oil until browned.

Per serving

635 kcalories, protein 37g, carbohydrate 56g, fat 31 g, saturated fat 11g, fibre 3g, salt 1.3 g

Latest comments and suggestions

• Ross

  28 April 2008

  Ross rated and commented on this recipe

  

  A tip for travellers: when in Morocco buy the Knorr or Maggi brand stock cubes (available in lamb, beef, chicken, vegetable and fish) in the cardboard packs to take home - the taste is far superior and much less salty than those sold in the UK.

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• Steph

  30 August 2008

  Steph rated and commented on this recipe

  

  Nice and easy and very tasty. I've used the rice as an accompaniment to lots of lamb dishes. Goes really well with lamb and vegetable kebabs.

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• MacyMoo

  17 September 2009

  MacyMoo rated and commented on this recipe

  

  Made the rice only last night (should have doubled the quantity of the spices as I made more rice) but still really nice. We had lamb kebabs on the barbecue with peppers and onions with it and as another accompaniment I made the Griddled courgette salad with anchovies & capers, delicious.

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Ingredients

• 100g basmati rice
• ½ stock cube or 1 tsp stock powder
• 4-6 lamb chops, depending on size, or 2 lamb leg steaks
• 1 tbsp olive oil
• 1 onion , chopped
• 1 garlic clove , chopped
• 1 tbsp pine nuts
• 1 tsp each ground cumin and coriander
• 4 dried apricots , chopped
• chopped parsley or coriander
• 1 lemon , cut into wedges

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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Ingredients

• 100g basmati rice
• ½ stock cube or 1 tsp stock powder
• 4-6 lamb chops, depending on size, or 2 lamb leg steaks
• 1 tbsp olive oil
• 1 onion , chopped
• 1 garlic clove , chopped
• 1 tbsp pine nuts
• 1 tsp each ground cumin and coriander
• 4 dried apricots , chopped
• chopped parsley or coriander
• 1 lemon , cut into wedges

Per serving

635 kcalories, protein 37g, carbohydrate 56g, fat 31 g, saturated fat 11g, fibre 3g, salt 1.3 g

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