Home » Recipe, Rewaj

Moroccan Baked Lamb With Saffron Rice

Written by on October 31st, 2017 One Comment

Moroccan Baked Lamb With Saffron Rice

Prep Time: 15 minutes

Cook Time: 1 hour

Yield: 4 servings

Moroccan Baked Lamb With Saffron Rice

Exotic Morocoon lamb dish to induldge in this eid day.


  • -240g Tilda Basmati rice
  • -600g diced leg of lamb
  • -1 tbsp harissa (25g)
  • -1 tsp ground cumin
  • -zest and juice of 1 lemon
  • -1 tbsp oil
  • -50g pitted black olives, sliced
  • -400g can chickpeas, drained
  • -pinch saffron
  • -600ml hot lamb stock


  1. Preheat the oven to 200C, gas mark 6. Mix the lamb with the harissa, cumin and lemon zest and marinate for 10 minutes.
  2. Heat the oil in a large frying pan and fry the lamb for 3-4 minutes. Stir in the lemon juice and olives.
  3. Meanwhile, place the rice, chickpeas and saffron in a Moroccan tagine or casserole dish and pour over the stock. Top with the lamb mixture, cover and bake for 1 hour or until the liquid is absorbed and the lamb is tender.
  4. For a vegetarian option, replace the lamb and fry 1 chopped onion in oil with the harissa and add 1 diced aubergine and 500g diced butternut squash and replace the lamb stock for vegetable stock.

Source: sofeminine

One Comment »

Leave your response!

Add your comment below, or trackback from your own site. You can also subscribe to these comments via RSS.

Be nice. Keep it clean. Stay on topic. No spam.

You can use these tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This is a Gravatar-enabled weblog. To get your own globally-recognized-avatar, please register at Gravatar.