Yoghurt spiced lamb with Broccoli and vegetable tabouli
Serves: 6-8 people
Yoghurt Spiced Lamb ingredients:
2 tsp whole cumin seeds
2 tsp whole coriander seeds
½ tsp cinnamon
Good pinch ground chilli
1 clove garlic
200ml thick natural yoghurt
12 lamb loin chops or cutlets about 100gm each
Zest of ½ orange and ½ lemon
30ml olive oil
Broccoli and vegetable tabouli ingredients:
1 head of broccoli, shaved so it resembled the size of grains of rice
1½ cups burghal (cracked wheat), covered with boiling water and set aside
¼ cup almond flakes toasted
1 spanish onion, finely diced
1 lebanese cucumber, seeds removed and finely diced
3 shallots, finely sliced
2 tomatoes, deseeded and diced
½ bunch curly leaf parsley, finely chopped
3 tbsp olive oil
2 tbsp lemon juice
Salt and pepper
3 tbsp olive oil extra
½ cauliflower, finely shredded
Instructions
- Dry roast spices over a moderate temperature until aromatic. Grind in a mortar and pestle along with cinnamon, chilli, garlic, lemon and orange zest, and combine with the yoghurt. Mix with the lamb chops and allow to marinate for 20 minutes.
- Combine bourghal and shaved broccoli in a large bowl, cover with boiling water and cover with a towel. Set aside until all of the water has absorbed and the bourghal has softened. Drain and flake with a fork.
- Place the burghal mixture into a large bowl, add in toasted almonds, diced onion, cucumber, shallots, parsley and tomato. Add olive oil and lemon juice. Season with salt and pepper. Taste and adjust seasoning.
- Heat olive oil a large heavy based frypan over moderate temperature, add in cauliflower and leave for 2 minutes to colour before stirring (the trick is to get the cauliflower to brown while still staying a little crunchy or aldente). When the cauliflower is done, combine with burghal salad.
