What are the main ingredients in Exotic Moroccan Lamb?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Exotic Moroccan Lamb?

Calories: 815, Carbs: 87 grams, Fat: grams, Protein: 40.1 grams, Sugar: 11.5 grams, Salt: 584 grams

How do I prepare Exotic Moroccan Lamb?

MINTY YOGHURT: Rinse and roughly chop the mint. In a small bowl, combine the yoghurt with ½ the chopped mint and seasoning. Set aside. BUTTERNUT: Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). BULGUR: Boil the kettle. Place the bulgur wheat in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork. SWEET ONIONS: Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover. LUSH LAMB: Return the pan to a medium-high heat with a drizzle of oil. Pat the lamb chunks dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). In the final 1-2 minutes, baste with the NOMU rub and a knob of butter. Remove from the pan. Season and set aside. ALL TOGETHER NOW: In a salad bowl, combine the cooked bulgur, the fried onions, the roasted butternut, the rinsed green leaves and seasoning. MMM MOROCCAN: Bowl up the loaded bulgur salad. Top with the seared Moroccan lamb bites. Dollop over the herbed-yoghurt, and sprinkle over the remaining mint. Well done, Chef!

What should be prepared from my kitchen to make Exotic Moroccan Lamb?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Exotic Moroccan Lamb

Lamb and rice is nice, but Moroccan-spiced lamb bites resting on a bed of fluffy loaded bulgar wheat salad, topped with a creamy but refreshing mint-yoghurt is amazing!

Exotic Moroccan Lamb

with bulgur wheat & minty yoghurt

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Bulgur Wheat
Butternut
Free-range Lamb Chunks
Fresh Mint
Green Leaves
Low Fat Plain Yoghurt
NOMU Moroccan Rub
Onion
Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
BULGUR
Boil the kettle. Place the bulgur wheat in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
MINTY YOGHURT
Rinse and roughly chop the mint. In a small bowl, combine the yoghurt with ½ the chopped mint and seasoning. Set aside.
SWEET ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
LUSH LAMB
Return the pan to a medium-high heat with a drizzle of oil. Pat the lamb chunks dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). In the final 1-2 minutes, baste with the NOMU rub and a knob of butter. Remove from the pan. Season and set aside.
ALL TOGETHER NOW
In a salad bowl, combine the cooked bulgur, the fried onions, the roasted butternut, the rinsed green leaves and seasoning.
MMM MOROCCAN
Bowl up the loaded bulgur salad. Top with the seared Moroccan lamb bites. Dollop over the herbed-yoghurt, and sprinkle over the remaining mint. Well done, Chef!

Butternut - 250g
Bulgur Wheat - 75ml
Fresh Mint - 4g
Low Fat Plain Yoghurt - 30ml
Onion - 1
Free-range Lamb Chunks - 150g
NOMU Moroccan Rub - 10ml
Green Leaves - 20g

Download the Recipe

Serves 2

BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
BULGUR
Boil the kettle. Place the bulgur wheat in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
MINTY YOGHURT
Rinse and roughly chop the mint. In a small bowl, combine the yoghurt with ½ the chopped mint and seasoning. Set aside.
SWEET ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
LUSH LAMB
Return the pan to a medium-high heat with a drizzle of oil. Pat the lamb chunks dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). In the final 1-2 minutes, baste with the NOMU rub and a knob of butter. Remove from the pan. Season and set aside.
ALL TOGETHER NOW
In a salad bowl, combine the cooked bulgur, the fried onions, the roasted butternut, the rinsed green leaves and seasoning.
MMM MOROCCAN
Bowl up the loaded bulgur salad. Top with the seared Moroccan lamb bites. Dollop over the herbed-yoghurt, and sprinkle over the remaining mint. Well done, Chef!

Butternut - 500g
Bulgur Wheat - 150ml
Fresh Mint - 8g
Low Fat Plain Yoghurt - 60ml
Onion - 1
Free-range Lamb Chunks - 300g
NOMU Moroccan Rub - 20ml
Green Leaves - 40g

Download the Recipe

Serves 3

BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BULGUR
Boil the kettle. Place the bulgur wheat in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
MINTY YOGHURT
Rinse and roughly chop the mint. In a small bowl, combine the yoghurt with ½ the chopped mint and seasoning. Set aside.
SWEET ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 6-7 minutes (shifting occasionally). Remove from the pan, season, and cover.
LUSH LAMB
Return the pan to a medium-high heat with a drizzle of oil. Pat the lamb chunks dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, baste with the NOMU rub and a knob of butter. Remove from the pan. Season and set aside.
ALL TOGETHER NOW
In a salad bowl, combine the cooked bulgur, the fried onions, the roasted butternut, the rinsed green leaves and seasoning.
MMM MOROCCAN
Bowl up the loaded bulgur salad. Top with the seared Moroccan lamb bites. Dollop over the herbed-yoghurt, and sprinkle over the remaining mint. Well done, Chef!

Butternut - 750g
Bulgur Wheat - 225ml
Fresh Mint - 12g
Low Fat Plain Yoghurt - 90ml
Onions - 2
Free-range Lamb Chunks - 450g
NOMU Moroccan Rub - 30ml
Green Leaves - 60g

Download the Recipe

Serves 4

BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BULGUR
Boil the kettle. Place the bulgur wheat in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
MINTY YOGHURT
Rinse and roughly chop the mint. In a small bowl, combine the yoghurt with ½ the chopped mint and seasoning. Set aside.
SWEET ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 6-8 minutes (shifting occasionally). Remove from the pan, season, and cover.
LUSH LAMB
Return the pan to a medium-high heat with a drizzle of oil. Pat the lamb chunks dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, baste with the NOMU rub and a knob of butter. Remove from the pan. Season and set aside.
ALL TOGETHER NOW
In a salad bowl, combine the cooked bulgur, the fried onions, the roasted butternut, the rinsed green leaves and seasoning.
MMM MOROCCAN
Bowl up the loaded bulgur salad. Top with the seared Moroccan lamb bites. Dollop over the herbed-yoghurt, and sprinkle over the remaining mint. Well done, Chef!