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Chermoula lamb cutlets with coconut pilaf
Chermoula lamb cutlets with coconut pilaf
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Moroccan-inspired chermoula lamb cutlets paired with flavorful spiced coconut rice pilaf.
Ingredients:
  • 75.08 gm olive oil
  • 1 brown onion, halved, sliced
  • 21.45 gm shredded coconut
  • 82.50 ml flaked almonds
  • 62.50 ml currants
  • 35.00 gm chermoula spice rub (we used Zest brand)
  • 400.00 gm jasmine rice
  • 12 (70g each) lamb cutlets
  • lemon wedges, to serve
Instructions:
  • - In a large, heavy-based saucepan over medium heat, heat up 2 tablespoons of olive oil until shimmering. Add the onion and cook for 2 to 3 minutes until it softens. Throw in the coconut, almonds, currants, and 1 teaspoon of chermoula rub. Cook while stirring for 1 to 2 minutes until the coconut becomes a beautiful golden color.
  • Place the rice into the pot and stir gently. Pour in 3 cups of cold water and bring to a boil. Cover the pot, reduce heat to low, and let it simmer for 10 minutes or until the water is absorbed. Take it off the heat and let it rest for 12 minutes until the rice is tender. Enjoy!
  • Next, massage the cutlets with the remaining flavorful chermoula paste and generously season with salt and pepper. Heat the remaining oil in a large non-stick frying pan over medium-high heat. Cook the cutlets in batches for about 3 minutes on each side for a medium doneness or until they reach your desired level of doneness. Transfer the cooked cutlets to a plate and serve them with pilaf and lemon wedges.

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