Moroccan lamb with carrot mash recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan lamb with carrot mash Recipe. Enjoy tasty Moroccan food recipes and learn how to make Moroccan lamb with carrot mash.



Ingredients (serves 4)



1 tbs tomato paste

1/2-1 tbs harissa paste* (depending how hot you like it)

5 tbs (100ml) olive oil

2 garlic cloves

2-3 (4-cutlet) lamb racks

6 large carrots, peeled, roughly chopped

1 tbs honey

1 tbs lemon juice

2 tbs chopped flat-leaf parsley

1 tsp cumin seeds

1 cup (250ml) beef stock

Steamed green beans, to serve



Method



1. Combine pastes with 2 tablespoons olive oil and 1 crushed garlic clove. Place lamb racks in a dish and brush with marinade. Set aside for 10 minutes.



2. Meanwhile, place the carrots in a saucepan of salted water, bring to the boil, then reduce heat to medium and simmer until tender. Drain and mash. Add the honey, lemon juice, parsley, cumin seeds, 2 tablespoons of the remaining olive oil and salt and pepper, then beat well until mixture is smooth. Cover and set aside in a warm place.



3. Preheat the oven to 220°C.



4. Heat remaining oil in an ovenproof frypan, add the lamb racks (reserving any marinade remaining in the pan) - laying them meat-side down - and cook for 1-2 minutes. Transfer the pan to the oven and roast for 10 minutes. Remove and set racks aside in a warm place to rest.



5. Return the frypan to medium heat (watch the handle, it will be hot), add any remaining marinade and the stock, and bring to the boil, stirring, until sauce is reduced by half.



6. Divide the carrot mash between serving plates, add 2-3 lamb cutlets to each plate and drizzle with the sauce. Serve with the steamed green beans.



Notes

Available from gourmet food stores.



Source

delicious. - July 2003, Page 82

Recipe by Valli Little



More Moroccan Recipes:



Beef, date & honey tagine with almonds

Moroccan chard & lamb pan-fry

Chicken tagine with couscous

Fast chicken tagine

Moroccan Tagine

Easy fish tagine recipe



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Moroccan chard & lamb pan-fry recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan chard & lamb pan-fry Recipe. Enjoy quick & easy Moroccan recipes and learn how to make Moroccan chard & lamb pan-fry.



A quick, exotic one-pan dish



Easy

Serves 4

Prep 10 mins

Cook 20 mins

Ready in 30 minutes

Freezable



Ingredients



1 bunch chard

1 oz olive oil

600g diced shoulder of lamb

1 onion , sliced

2 garlic cloves , sliced

1 tsp each ground turmeric , cumin seeds, coriander seeds

pinch chilli flakes

400ml stock , lamb or chicken

handful raisins

handful toasted pine nuts



Method



1. Strip the chard leaves from the stalk. Cut the stalk into batons and roughly shred the leaves. Set aside separately.



2. Heat the oil in a sauté pan and fry the lamb for 5-6 mins over a high heat until browned. Add the onion, garlic, chard stalks and spices and continue to cook for 3-4 mins until softened. Pour over the stock and scatter in the raisins, then simmer for 4-5 mins to make a sauce. Wilt chard leaves through the stock, season and serve scattered with pine nuts.



Try



Stir-frying chard

Try stir-frying chard with ginger and garlic and serving it drizzled with soy sauce.



Nutrition per serving



438 kcalories, protein 38g, carbohydrate 12g, fat 27 g, saturated fat 10.04g, fibre 0.8g, sugar 7.7g, salt 1 g



Recipe from Good Food magazine, April 2006.



More Moroccan Recipes:



Chicken tagine with couscous

Fast chicken tagine

Moroccan Tagine

Easy fish tagine recipe

Moroccan Lamb and Fruit Stew

Moroccan Chicken Tagine



Save and share Moroccan chard & lamb pan-fry recipe



Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.