Lamb Makloubeh Recipe
Looking for a tasty and warming dinnertime recipe? This fabulous and flavoursome Lamb Maloubeh is just what you need!
Wholegrain rice has a delicious nutty flavor. This fragrant Arabic dish is lower in fat but packs a flavour punch with its assortment of brown rice, spices, lamb and vegetables. Once it’s prepped, leave it in the oven to cook while you put your feet up!
2 tbsp rapeseed oil
1 medium onion, finely chopped
1 aubergine, diced
2 cloves garlic, finely chopped
400g diced lean lamb shoulder
2 tsp ground allspice
1 tsp ground cumin
400g frozen chunky mixed vegetables (e.g. cauliflower, carrot etc.)
600ml lamb or vegetable stock
350g brown rice
2 tbsp toasted flaked almonds
Zest of 1 lemon
2 tbsp chopped parsley
4 tbsp low fat yogurt
Preheat the oven to 180oC, gas mark 4.
Heat 1 tbsp oil in a large frying pan, add the onion, aubergine and garlic and cook gently for 10-15 minutes or until softened but not browned. Drain and transfer to a large, deep 3 litre oven proof dish.
Add the remaining oil and the lamb to the frying pan with the spices and cook on a moderate heat, stirring regularly, for 10 minutes until the meat is browned all over. Place on top of the onion mixture.
Add the frozen vegetables to the dish, then pour over the stock.
Finish with the rice and cover the surface with a sheet of baking parchment and then a tightly fitting lid.
Bake for 1½ hours, or until the rice is cooked and the stock is absorbed.
Once cooked leave to stand for 15 minutes before serving with a dollop of natural yogurt and the optional garnish if using. Serve with a fresh green salad.
Why not try…
Replace the lamb with chicken or minced beef and use fresh left over vegetables instead of frozen ones.
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Find more delicious and healthful recipe over at Wholegrain Goodness!