Savour the intricate, exotic tastes of Morocco – no tagine necessary. Our culinary trip starts with a bed of red & white quinoa, dotted with toasted almonds & dried apricots. The next stop is a NOMU Moroccan Rub-spiced leg of lamb, followed by a refreshing side salad. We reach our destination by dolloping over a cooling mint yoghurt. Morocco has arrived in your kitchen, Chef!
Paardenkloof’s Moroccan-style Lamb
Paardenkloof’s Moroccan-style Lamb
with quinoa & mint yoghurt
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Cucumber
- Dried Apricots
- Free-Range Deboned Lamb Leg
- Green Leaves
- Low Fat Plain Yoghurt
- Mixed Herbs
- NOMU Moroccan Rub
- Onion
- Red & White Quinoa
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
KEEN ON QUINOA
Place the rinsed quinoa in a pot with 150ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
QUICK PICKLE
In a bowl, combine the vinegar with a splash of cold water, a sweetener, and seasoning. Toss through the sliced onions (to taste) and set aside.
MIX IT UP
Rinse the Mixed Herbs. Separate the coriander and the mint, then pick and roughly chop the leaves. In a bowl, combine ¾ of the chopped mint, the plain yoghurt, a drizzle of olive oil, and seasoning. Set the minty yoghurt and the chopped coriander aside.
ALL THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LIP-SMACKING LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, fry the lamb until browned, 5-8 minutes (shifting as it colours). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
LOAD WITH FLAVOUR
Once the quinoa is done, mix through ½ the toasted nuts and the chopped apricots. Cover and set aside.
MAKE THE SALAD
Drain the onions from the pickling liquid and place into a salad bowl. Toss together with the rinsed leaves, the Cucumber half-moons, the remaining nuts, ½ the chopped coriander, a drizzle of olive oil, and seasoning. Set aside.
MMMOROCCAN!
Make a bed of the sweet & nutty quinoa and top with the sliced lamb. Serve the loaded salad alongside and dollop over the minty yoghurt. Garnish with the remaining coriander.
Red & White Quinoa - 75ml
White Wine Vinegar - 30ml
Onion - 1
Mixed Herbs - 6g
Low Fat Plain Yoghurt - 50ml
Almonds - 10g
Free-Range Deboned Lamb Leg - 160g
NOMU Moroccan Rub - 10ml
Dried Apricots - 10g
Green Leaves - 20g
Cucumber - 50g
KEEN ON QUINOA
Place the rinsed quinoa in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
QUICK PICKLE
In a bowl, combine the vinegar with a splash of cold water, a sweetener, and seasoning. Toss through the sliced onions (to taste) and set aside.
MIX IT UP
Rinse the Mixed Herbs. Separate the coriander and the mint, then pick and roughly chop the leaves. In a bowl, combine ¾ of the chopped mint, the plain yoghurt, a drizzle of olive oil, and seasoning. Set the minty yoghurt and the chopped coriander aside.
ALL THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LIP-SMACKING LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, fry the lamb until browned, 5-8 minutes (shifting as it colours). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
LOAD WITH FLAVOUR
Once the quinoa is done, mix through ½ the toasted nuts and the chopped apricots. Cover and set aside.
MAKE THE SALAD
Drain the onions from the pickling liquid and place into a salad bowl. Toss together with the rinsed leaves, the Cucumber half-moons, the remaining nuts, ½ the chopped coriander, a drizzle of olive oil, and seasoning. Set aside.
MMMOROCCAN!
Make a bed of the sweet & nutty quinoa and top with the sliced lamb. Serve the loaded salad alongside and dollop over the minty yoghurt. Garnish with the remaining coriander.
Red & White Quinoa - 150ml
White Wine Vinegar - 60ml
Onion - 1
Mixed Herbs - 10g
Low Fat Plain Yoghurt - 100ml
Almonds - 20g
Free-Range Deboned Lamb Leg - 320g
NOMU Moroccan Rub - 20ml
Dried Apricots - 20g
Green Leaves - 40g
Cucumber - 100g
KEEN ON QUINOA
Place the rinsed quinoa in a pot with 450ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
QUICK PICKLE
In a bowl, combine the vinegar with a splash of cold water, a sweetener, and seasoning. Toss through the sliced onions (to taste) and set aside.
MIX IT UP
Rinse the Mixed Herbs. Separate the coriander and the mint, then pick and roughly chop the leaves. In a bowl, combine ¾ of the chopped mint, the plain yoghurt, a drizzle of olive oil, and seasoning. Set the minty yoghurt and the chopped coriander aside.
ALL THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LIP-SMACKING LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, fry the lamb until browned, 5-8 minutes (shifting as it colours). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
LOAD WITH FLAVOUR
Once the quinoa is done, mix through ½ the toasted nuts and the chopped apricots. Cover and set aside.
MAKE THE SALAD
Drain the onions from the pickling liquid and place into a salad bowl. Toss together with the rinsed leaves, the Cucumber half-moons, the remaining nuts, ½ the chopped coriander, a drizzle of olive oil, and seasoning. Set aside.
MMMOROCCAN!
Make a bed of the sweet & nutty quinoa and top with the sliced lamb. Serve the loaded salad alongside and dollop over the minty yoghurt. Garnish with the remaining coriander.
Red & White Quinoa - 225ml
White Wine Vinegar - 90ml
Onion - 1
Mixed Herbs - 16g
Low Fat Plain Yoghurt - 150ml
Almonds - 30g
Free-Range Deboned Lamb Leg - 480g
NOMU Moroccan Rub - 30ml
Dried Apricots - 30g
Green Leaves - 60g
Cucumber - 150g
KEEN ON QUINOA
Place the rinsed quinoa in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
QUICK PICKLE
In a bowl, combine the vinegar with a splash of cold water, a sweetener, and seasoning. Toss through the sliced onions (to taste) and set aside.
MIX IT UP
Rinse the Mixed Herbs. Separate the coriander and the mint, then pick and roughly chop the leaves. In a bowl, combine ¾ of the chopped mint, the plain yoghurt, a drizzle of olive oil, and seasoning. Set the minty yoghurt and the chopped coriander aside.
ALL THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LIP-SMACKING LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, fry the lamb until browned, 5-8 minutes (shifting as it colours). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
LOAD WITH FLAVOUR
Once the quinoa is done, mix through ½ the toasted nuts and the chopped apricots. Cover and set aside.
MAKE THE SALAD
Drain the onions from the pickling liquid and place into a salad bowl. Toss together with the rinsed leaves, the Cucumber half-moons, the remaining nuts, ½ the chopped coriander, a drizzle of olive oil, and seasoning. Set aside.
MMMOROCCAN!
Make a bed of the sweet & nutty quinoa and top with the sliced lamb. Serve the loaded salad alongside and dollop over the minty yoghurt. Garnish with the remaining coriander.
Red & White Quinoa - 300ml
White Wine Vinegar - 125ml
Onion - 1
Mixed Herbs - 20g
Low Fat Plain Yoghurt - 200ml
Almonds - 40g
Free-Range Deboned Lamb Leg - 640g
NOMU Moroccan Rub - 40ml
Dried Apricots - 40g
Green Leaves - 80g
Cucumber - 200g
Frequently Asked Questions
What is the preparation time for Paardenkloof’s Moroccan-style Lamb?
The preparation time for Paardenkloof’s Moroccan-style Lamb with quinoa & mint yoghurt is between 25 and 40 minutes.
What is the total time required to make Paardenkloof’s Moroccan-style Lamb with quinoa & mint yoghurt?
The total time required to make Paardenkloof’s Moroccan-style Lamb with quinoa & mint yoghurt is between 40 and 55 minutes.
How many servings does Paardenkloof’s Moroccan-style Lamb provide?
4 servings
What are the main ingredients in Paardenkloof’s Moroccan-style Lamb?
Almonds, Cucumber, Dried Apricots, Free-Range Deboned Lamb Leg, Green Leaves, Low Fat Plain Yoghurt, Mixed Herbs, NOMU Moroccan Rub, Onion, Red & White Quinoa, White Wine Vinegar
What is the nutritional information of Paardenkloof’s Moroccan-style Lamb?
Calories: 872, Carbs: 72 grams, Fat: grams, Protein: 43.5 grams, Sugar: 15.3 grams, Salt: 602 grams
How do I prepare Paardenkloof’s Moroccan-style Lamb?
KEEN ON QUINOA: Place the rinsed quinoa in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. QUICK PICKLE: In a bowl, combine the vinegar with a splash of cold water, a sweetener, and seasoning. Toss through the sliced onions (to taste) and set aside. MIX IT UP: Rinse the mixed herbs. Separate the coriander and the mint, then pick and roughly chop the leaves. In a bowl, combine ¾ of the chopped mint, the plain yoghurt, a drizzle of olive oil, and seasoning. Set the minty yoghurt and the chopped coriander aside. ALL THE ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. LIP-SMACKING LAMB: Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, fry the lamb until browned, 5-8 minutes (shifting as it colours). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning. LOAD WITH FLAVOUR: Once the quinoa is done, mix through ½ the toasted nuts and the chopped apricots. Cover and set aside. MAKE THE SALAD: Drain the onions from the pickling liquid and place into a salad bowl. Toss together with the rinsed leaves, the cucumber half-moons, the remaining nuts, ½ the chopped coriander, a drizzle of olive oil, and seasoning. Set aside. MMMOROCCAN!: Make a bed of the sweet & nutty quinoa and top with the sliced lamb. Serve the loaded salad alongside and dollop over the minty yoghurt. Garnish with the remaining coriander.
What should be prepared from my kitchen to make Paardenkloof’s Moroccan-style Lamb?
Almonds, Cucumber, Dried Apricots, Free-Range Deboned Lamb Leg, Green Leaves, Low Fat Plain Yoghurt, Mixed Herbs, NOMU Moroccan Rub, Onion, Red & White Quinoa, White Wine Vinegar
How many calories does Paardenkloof’s Moroccan-style Lamb have?
872 calories
How much fat content does Paardenkloof’s Moroccan-style Lamb have?
grams
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