
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Lamb and Marinade
- 30 g vegetable oil
- 40 g red onion halved
- 1 garlic clove
- 4 Tbsp natural yoghurt
- ½ Tbsp ground cumin
- 1 tsp ground coriander
- ½ tsp dried fennel seeds
- ¼ tsp ground cinnamon
- ½ tsp fine sea salt
- ⅛ tsp ground black pepper
- 4 lamb neck fillets (approx. 150 g each)
Chopped Salad
- 1 preserved lemon halved, flesh removed
- 6 olives pitted
- 1 fresh green chilli halved, deseeded
- ½ tsp ground cumin
- 2 - 3 Tbsp extra virgin olive oil
- 15 g lemon juice
- 10 g fresh coriander large stalks removed
- 10 g fresh flat-leaf parsley large stalks removed
- 1 celery stalk sliced (3-4 cm)
- 1 fennel bulb (approx. 250 g), sliced (1 cm)
- 1 orange peeled, in segments
- 1 tomato cut in eighths
- 1 cucumber (approx. 300 g), halved, deseeded, cut in pieces (3-4 cm)
Cooking
- 1800 g water for cooking
- Nutrition
- per 1 portion
- Calories
- 593 kcal / 2463 kJ
- Protein
- 33 g
- Fat
- 45 g
- Carbohydrates
- 12 g
- Saturated Fat
- 15 g
- Sodium
- 729 mg