By Dinah Crowe :: G-Fresh
Inspired by my trip to Dubai
Ingredients
Serves 4-6
6 forequarter lamb chops
Lightly dust forequarter chops in seasoned flour then pan fry in olive oil until nicely browned on both sides. Set aside.
6 celery sticks finely diced
3 carrots finely diced
2C vegetable pulp from cold press juicer (this is optional. I used it as I’d made a batch of green juices and have always wondered what to do with the pulp!!)
3 onions, finely diced
1T garlic paste G-Fresh
2 tin cherry tomatoes
1 tin water
4 potatoes cubed
2 tin chickpeas, drained
Good pinch saffron
1T date paste (or puréed dates)
Method
In the slow cooker, add a little oil. Sauté celery, carrot, garlic, veg pulp until softened. Add in remaining ingredients and stir. Add in browned lamb forequarter chops, place lid on and pressure cook for 1hr. **If you don’t have a pressure, cook in heavy base saucepan with lid on over a low heat for 3hours.
While your lamb is cooking make your Biryani ~
Ingredients
2C quinoa
1 Spanish onion, roughly chopped
1t ground coriander
1t ground cumin
1t ground garlic
1t ground turmeric
1t cinnamon
1t onion powder
1 piece preserved lemon, diced
1tin brown lentils, drained
4C water
2 lemons juiced
1/2C toasted pinenuts/pistachio
2C baby spinach
200g feta crumbled
Method
In the heavy base saucepan that you cooked your lamb in – add in your quinoa, spices, preserve lemon, Spanish onion. Stir over a low heat to toast your spices. Add your water, stir then bring to the boil. Place your lid on, reduce to simmer and cook for 10-15mins until all liquid has been soaked up by your quinoa. Add in lemon juice, toasted nuts, feta and baby spinach and serve.
Serve your Biryani & Lamb with labne or yoghurt
Enjoy!
Dinah x
