Moroccan Lamb with Paella 2025 10 14

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than lamb.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric provides color and flavor at a lower cost.

Sear the diced lamb in olive oil in a wide shallow pan like a paella pan or a large skillet until brown; remove and set aside.

In the same pan, sauté chopped onions and garlic.

Add your choice of chopped vegetables, such as bell peppers and zucchini, and cook until slightly softened.

Stir in the Moroccan spices like ras el hanut, cumin, turmeric, cinnamon, and smoked paprika; cook for about a minute until fragrant.

Add the rice and stir well to coat all the grains in the oil and spices.

Pour in the hot broth infused with saffron threads if using and return the seared lamb to the pan; add chickpeas and dried fruit like apricots or raisins.

Bring the mixture to a boil; reduce the heat to a very gentle simmer and do not stir the rice after this point.

Let it cook uncovered or sometimes covered for part of the time until the liquid is mostly absorbed and the rice is cooked, about 15-25 minutes depending on the rice.

Remove from the heat; cover the pan with a lid or foil and let it rest for about 10 minutes.

Garnish with fresh cilantro, parsley, lemon wedges, and toasted almonds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens