owl. Sprinkle spice mixture over lamb, turning to coat evenly. Sprinkle
Sprinkle the lamb with Moroccan spice. Heat the oil in a pan, add the lamb fillets and cook until the lamb is cooked as desired. Remove the lamb to a warm serving plate.
Add the onion, garlic, red pepper and carrot to the pan and cook for 2-3 minutes.
Add the tomatoes and juice, and the Baby Peas, stirring to combine. Cover and cook over a low heat for 10 minutes.
Spoon the sauce onto the prepared couscous. Cut the lamb into slices and serve on top of the sauce.
repared trays.
Combine ground lamb, Moroccan seasoning and onions in a
Sprinkle the lamb with Moroccan seasoning and fry on medium in olive oil for 6-10 minutes.(until just cooked).
Combine salad leaves, rocket, mint, tomato, onion, cucumber and capsicum and dress with olive oil and lemon juice.
Put generous amounts of lamb and salad into the lavish bread and wrap. Serve immediately.
Brown the lamb cubes in oil. Remove from
he oil, spice mix and lamb in a large bowl; turn
Heat oil in a large heavy-bottomed saucepan on high heat. Brown lamb in batches 3-4 mins, stirring. Remove from pan.
Saute onion, garlic, chili pepper and spice in same pan 2-3 mins, until onion is tender. Stir in stock and undrained tomatoes. Bring to a boil. Add lamb; reduce heat to low. Simmer, covered, 30 mins.
Add lentils, eggplant and zucchini to pan. Return to simmer. Cook, covered, further 25-30 mins, until lamb is very tender. Serve with couscous. Top with cilantro.
In a bowl, combine lamb, oil and spice mix, tossing to coat. Set aside for 20 mins to marinate.
Place a large frying pan over high heat. Cook lamb for 5-6 mins, stirring occasionally, until cooked through.
Meanwhile, combine cucumber, tomato, onion and mixed salad greens in a large bowl.
Top each flatbread with salad and lamb. Serve drizzled with tzatziki.
nion is tender. Add the lamb and cook for 5-6
high heat. Brush the lamb with the remaining oil and
Whisk yogurt, cream, mint and horseradish in a medium bowl. Cover with plastic wrap. Refrigerate until ready to serve.
Sprinkle both sides of lamb steaks with spice mix. Heat oil in a large skillet on high heat. Cook lamb, in batches, for 2-3 mins each side for medium doneness. Transfer to platter. Cover with foil and let stand for 5 mins. Slice.
Toss cucumbers, tomatoes, chickpeas, arugula and lamb in a large bowl. Season with salt and pepper. Divide salad among small serving bowls. Drizzle with dressing. Serve.
or until soft. Add ground lamb; cook, stirring with a wooden
n top, and add the Moroccan seasoning packet (or maybe 2
on-metallic dish, mix the lamb with the garlic, orange juice
Rinse lamb and blot dry. Trim as
For meatballs: combine ground lamb through garlic, salt and pepper,
lameproof casserole.
Add the lamb and cook over a medium
oak overnight, drain Coat the lamb in the flour; shake off
ith a tea towel.
LAMB AND ZUCCHINI TOPPING: Preheat the
200 degrees C).
Season lamb with sea salt, and rub