Brown rice mujadarra with lamb cutlets

Name: Brown rice mujadarra with lamb cutlets
Yield: 4
Ingredients: 100ml extra virgin olive oil, plus extra to serve; 3 red onions, sliced; 4 garlic cloves, chopped; 1 cinnamon quill; 30.00 ml ras el hanout (Moroccan spice blend – from Middle Eastern food stores and selected grocers); 200g brown rice; 400g can lentils, rinsed, drained; 1 bunch coriander, leaves chopped; 1 bunch mint, leaves chopped, plus extra whole mint leaves to serve; 12 French-trimmed lamb cutlets; Quartered cukes, chopped roasted almonds, yoghurt and lemon wedges, to serve

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by Warren Mendes

delicious. team

Jul 16, 2016

Taking inspiration from the Rio Olympics, try this super healthy brown rice, lentil and lamb dish. It's the right combination for an easy to make, healthy meal.

100ml extra virgin olive oil, plus extra to serve
3 red onions, sliced
4 garlic cloves, chopped
1 cinnamon quill
1 1/2 tbs ras el hanout (Moroccan spice blend – from Middle Eastern food stores and selected grocers)
1 cup (200g) brown rice
400g can lentils, rinsed, drained
1 bunch coriander, leaves chopped
1 bunch mint, leaves chopped, plus extra whole mint leaves to serve
12 French-trimmed lamb cutlets
Quartered cukes, chopped roasted almonds, yoghurt and lemon wedges, to serve

Method

1.

Heat 1/4 cup (60ml) oil in a large deep frypan with a lid over high heat. Cook onions, stirring, for 3-4 minutes until crisp.
2.

Remove with a slotted spoon (reserving oil in pan) and drain on paper towel. Reduce heat to medium and add garlic, cinnamon and 3 tsp ras el hanout, and cook for 1-2 minutes until fragrant.
3.

Add the brown rice, stir to coat, then add 3 cups (750ml) water. Season, then cover and cook for 20 minutes or until all the liquid has been absorbed.
4.

Remove from the heat and toss through the lentils and herbs. Meanwhile, combine remaining 2 tbs oil and 3 tsp ras el hanout in a bowl. Season with salt, then brush over lamb.
5.

Heat a chargrill pan or a barbecue to high, add lamb and cook for 1-2 minutes each side for medium-rare, or until cooked to your liking. Place mujadarra in a bowl with cukes, almonds and extra mint. Serve with the lamb, yoghurt drizzled with oil and lemon wedges to squeeze over.