This Moroccan lamb recipe uses cholesterol-reducing spread instead of butter and the addition of prunes and almonds. Means you are looking after your insides big-time.
You’ll need:
2 tablespoons rice bran oil
1/2 cup sliced almonds
1kg lean lamb, cut into large pieces
2 cloves garlic, crushed
1 large onion, finely chopped
Half a red chilli, finely sliced
1 cinnamon stick
2 teaspoons ground cumin
3/4 teaspoon ground coriander
1/4 teaspoon paprika
250g pitted prunes
1 large carrot, peeled and chopped
1 cup chick peas
2 cups water
1 1/2 cups gluten-free couscous (or Quinoa)
1 1/4 cups vegetable stock (GF)
10g (2 teaspoons) rice bran oil spread
Fresh baby spinach leaves for serving
How to:
1. Heat oil in a saucepan, add the almonds and stir until golden, remove and set aside.
2. Add lamb to the saucepan and brown in batches. Return lamb to the pan, add garlic, onion, chilli and cinnamon stick. Stir in the cumin, coriander, paprika and cook for 1 minute. Add the prunes, carrots, chick peas and water. Bring to the boil. Reduce heat, cover and simmer gently for 50 minutes or until the lamb is tender, stirring occasionally. In the meantime, place couscous into a bowl. Bring stock to the boil and pour over the couscous. Allow to stand until all the liquid is absorbed. Stir in the rice bran oil spread.
3. Serve lamb and veges tossed through couscous or quinoa, baby spinach and sprinkled with extra almonds. For a larger family meals, add a green salad or steamed asparagus and courgettes, with a liberal dollop of delicious hummus.
Allergies?
About Rice Bran Oil
Rice bran oil is wheat-free, gluten-free, dairy-free, soy-free, egg-free and peanut-free. What does it contain? One thing – rice bran. You can have confidence that no matter who drops by for dinner, or what food allergies your family has – your choice to use rice bran oil is something you don’t have to second guess.
