|Photo: Moroccan lamb pan-fry recipe|
1 onion, roughly chopped
Skin of 1/4 preserved lemon (see notes), pith removed
1 garlic clove
2 tsp chermoula spice mix (see notes)
2cm piece ginger, grated
300ml chicken or vegetable stock
2 tbs olive oil
8 thick french-trimmed lamb cutlets
2 tbs honey
1/2 cup green olives
1 tbs chopped coriander
Process onion, lemon, garlic, spice mix and ginger in a food processor with just enough of the stock to make a thick paste.
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.
Preserved lemons are from gourmet and Middle Eastern shops. Chermoula spice mix is from supermarkets and delis.
delicious. - August 2007 , Page 74
Recipe by Valli Little
Photography by Brett Stevens and Steven Brown
More Recipes from the Hummus Blog:
Lemon and oregano lamb kebab
Spicy chicken kebabs
Creamy Semolina Pudding
Lebanese cream slice
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