Lamb steaks with Moroccan spiced rice

Lamb steaks with Moroccan spiced rice

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(4 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 2

Try these lamb steaks with a Moroccan flavour

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
635
protein
37g
carbs
56g
fat
31g
saturates
11g
fibre
3g
sugar
12g
salt
1.3g

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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Method

  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.

Recipe from Good Food magazine, March 2006

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Comments

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lindsp's picture
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Made the rice to go with lamb koftas and spicy tomato sauce - very tasty

caroline1010_3's picture
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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.

stephmcilveen's picture
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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.

spoggit's picture
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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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