Moroccan Rice with Lamb and Yogurt

Ingredients

• 1 onion
• 3 tbsp olive oil
• 200 g long-grain natural rice
• 400 ml Poultry broth
• 75 g dried apricots
• 400 g Chickpeas (canned, drained weight)
• 30 g harissa paste (Moroccan spice paste; 3 tbsp)
• 2 tbsp lemon juice
• Salt
• 500 g lamb steak (4 steaks)
• Pepper
• 30 g sliced almonds (2 tbsp)
• 250 g Cherry Tomatoes
• 2 sprigs Mint
• 4 tbsp Greek yogurt (80 g, 10% fat)

Instructions

1. 1.

   Peel and finely dice the onion. Heat 1 tbsp oil in a pot. Sauté the onion for 2 minutes over medium heat. Add the rice and sauté for another 2 minutes. Pour in the broth and simmer gently for about 15 minutes. Meanwhile, cut the apricots into small pieces.

2. 2.

   After 15 minutes, add the chickpeas and apricots to the rice. Season with 1 tbsp harissa paste, lemon juice, and salt. Cover and cook for another 15–20 minutes until the liquid is absorbed and the rice is tender.

3. 3.

   During this time, trim the lamb steaks and pat them dry. Mix the remaining harissa paste with the leftover oil, brush the steaks with it, and sear in a hot deep pan for 2–3 minutes on each side until pink. Remove the steaks, season with salt and pepper, cover with foil, and let rest.

4. 4.

   Toast the sliced almonds in a hot pan without fat. Wash and halve the tomatoes. Rinse the mint, pat dry, and pluck the leaves.

5. 5.

   Slice the lamb steaks and arrange them over the rice. Garnish with almonds, yogurt, tomatoes, and mint.