North African Spiced Lamb
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 8 cups pointed Cabbage (cut into chunks)
- 4 Tbsps olive oil
- ½ unwaxed lemon (zest and juice)
- ⅔ cup vegetable stock
- 8 small Lamb cutlets (approx. 80 g each)
- 1 tsp Ras el hanout
- crushed Red pepper flakes (ground)
- 2 sprigs mint (leaves finely chopped, a few reserved for garnish)
- ⅔ cup Yogurt
Preparation steps
1.
Gently fry the cabbage briefly in 2 tbsp hot oil. Season with salt and a little lemon juice and deglaze with the stock. Cover and braise for approx. 10 minutes until cooked.
2.
Season the lamb with salt and ground black pepper. Fry in 1 tbsp oil in a non-stick frying pan for approx. 1 minute on each side until golden brown.
3.
Stir the ras el hanout, lemon zest, 1-2 tbsp lemon juice and a little chilli into the remaining oil. Take the pan off the heat and drizzle the lamb with the seasoned oil. Leave to marinade for a few minutes.
4.
Mix the chopped mint through the yoghurt and season to taste with salt, ground black pepper and lemon juice.
5.
Check the seasoning in the cabbage and divide between bowls. Place the cutlets on top and drizzle over the yoghurt. Serve garnished with mint.
