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Thursday, December 10, 2015

The Moroccan

I'm not going to lie: I didn't make that hummus. If you know where to get hummus, great, or skip it. Or make your own; it's a ten minute thing, really.

Blend chickpeas, garlic, olive oil, tahini paste, cumin and lemon juice. Add water as required.
You thought it would be harder.

Rub the lamb with salt, pepper, cumin, paprika, lemon zest, and maybe a little mint. Marinate for an hour or more, then grill in the oven (or barbeque, whatever).

Cook rice. Heat up a little oil, add garlic/ginger, cayenne pepper, cumin and coriander (aka cilantro). Throw in the rice and toss. If you want to get fancy, add almonds. 

Plate up with a bed of rocket and spinach, and find yourself a nice dry Cabernet to go with it :D Coriander makes for a great garnish. On EVERYTHING.

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