Moroccan Lamb & Rice
This dish is a favorite of mine that I come back to quite often because it’s quick and easy and is packed with flavor. To get the characteristic warm Moroccan taste that makes this dish so flavorful you’re going to need the spice blend ras el hanout, which you can buy at your local grocery store.
This spice blend typically consists of coriander, paprika, ginger, cardamom, cayenne pepper, cinnamon, allspice and black pepper. If you can’t find ras el hanout and you have a combination of these spices you can even mix them together and create your own homemade blend. The key here is a little bit of cinnamon (I know, sounds strange but believe me it’s what makes this dish so freaking good).
I like to pair this hearty dish with a simple salad on the side to add some crunch and fresh flavor. I chose cucumber, red bell pepper and tomato seasoned with oregano, salt and pepper and an easy dressing of extra virgin olive oil and white balsamic vinegar. No need for anything extravagant here – you don’t want to take away from the flavor of the spiced lamb.
Ingredients:
- ½ lb ground lamb
- 1 tbsp ghee
- ½ white onion
- ½ jalapeño
- ras el hanout spice blend
- cooked Basmati or Jasmine rice
- collard green leaves
- feta cheese and/or cilantro
- fresh mint
- pistachios
- salt and pepper to taste
Instruction:
1. Heat a tablespoon of ghee in a large skillet while you finely chop the onion and jalapeño and add to the pan once it’s hot. Sautee until the onions are translucent.
2. Add in the ground lamb and press down with a wooden spoon or fork until broken down in smaller pieces. Season with salt, pepper and ras el hanout.
3. Once the lamb browns, add in the cooked rice and mix thoroughly until all the ingredients are well combined.
4. Place two large collard green leaves on your serving plate and top with the lamb and rice mixture. Garnish with crumbled feta cheese, chopped fresh mint and pistachios.
5. Serve with a simple salad of cucumber, red bell pepper, and tomato and tzatziki.