eCook Meal
Paardenkloof’s Moroccan-style Lamb
with quinoa & mint yoghurt
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!
Serving guide
Choose your portion size.
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.
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.
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.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R225.93
for 4 servings · R56.48 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Free-range Deboned Lamb Leg needs 640 gBulk Free Range Lamb Leg Chops Avg 1.5 kg 1.5 kg at R329.99 · 43% of packR140.80
-
White Wine Vinegar needs 125 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
-
Mixed Herbs needs 20 gBoursin® High Fat Soft Cheese with Garlic & Mixed Herbs 150 g 150 g at R84.99 · 13% of packR11.33
-
Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
-
Low Fat Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
Not in the Woolies basket — source these elsewhere:
- Red & White Quinoa
- Dried Apricots
- NOMU Moroccan Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Apricot, Free-Range Deboned Lamb Leg, Green Leaves, Mixed Herbs, NOMU Moroccan Rub, Onion, Red & White Quinoa, White Wine Vinegar, Yoghurt
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?
LOAD WITH FLAVOUR: Once the quinoa is done, mix through ½ the toasted nuts and the chopped apricots. Cover 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Paardenkloof’s Moroccan-style Lamb?
Almonds, Cucumber, Dried Apricot, Free-Range Deboned Lamb Leg, Green Leaves, Mixed Herbs, NOMU Moroccan Rub, Onion, Red & White Quinoa, White Wine Vinegar, Yoghurt
How many calories does Paardenkloof’s Moroccan-style Lamb have?
872 calories
How much fat content does Paardenkloof’s Moroccan-style Lamb have?
grams