Moroccan Lamb with Chopped Salad

Moroccan Lamb with Chopped Salad

4.4 17 évaluations

Préparation 20min

Total 13h 15min

4 portions

Ingrédients

Lamb and Marinade

vegetable oil
30 g
red onion halved
40 g
garlic clove
1
natural yoghurt
4 Tbsp
ground cumin
½ Tbsp
ground coriander
1 tsp
dried fennel seeds
½ tsp
ground cinnamon
¼ tsp
fine sea salt
½ tsp
ground black pepper
⅛ tsp
lamb neck fillets (approx. 150 g each)
4

Chopped Salad

preserved lemon halved, flesh removed
1
olives pitted
6
fresh green chilli halved, deseeded
1
ground cumin
½ tsp
extra virgin olive oil
2 - 3 Tbsp
lemon juice
15 g
fresh coriander large stalks removed
10 g
fresh flat-leaf parsley large stalks removed
10 g
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)
1

Cooking

water for cooking
1800 g

Niveau

moyen

Infos nut. par 1 portion

Sodium 729 mg

Protides 33 g

Calories 2463 kJ / 593 kcal

Lipides 45 g

Graisses saturées 15 g

Glucides 12 g

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Également présenté dans

Slow Cook and Sous-vide 9 Recettes
Royaume-Uni et Irlande

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