Moroccan Lamb with Baked Pineapple Risotto

Moroccan Lamb with Baked Pineapple Risotto

Ingredients

Risotto

  • 1/5 fresh King of Fruit pineapple
  • 1 cup rice
  • 1/2 a Spanish onion
  • 3/4 bunch of coriander stems
  • 5 garlic cloves
  • 2 cinnamon sticks
  • 3 apricots
  • 1 vanilla bean
  • 2 tbsp cumin seeds
  • 1 cup pinot gris
  • 500ml chicken stock

Lamb Cutlets

  • 12 frenched lamb cutlets
  • 3 garlic cloves
  • 1 red capsicum
  • 1/2 red onion
  • 1/4 bunch coriander stems
  • 2 tbsp cumin seeds
  • 1 bunch coriander leaves
  • 2 lemons
  • 4 tbsp olive oil

Method

Risotto

Dice the pineapple and apricots into centimetre cubes
Put the fruit, wine, rice, stock, cinnamon sticks and vanilla into a tagine (or a casserole dish)
Finely dice all remaining ingredients, grind the cumin seeds, and fry on high heat in a heavy saucepan
Mix everything in the tagine and bake at 180 degrees for half an hour, or until rice is cooked, fluffing up regularly with a fork

Lamb Cutlets

Dice 1/2 capsicum and other bits into a salsa, add the oil, juice from one lemon and marinate the cutlets for as long as you can. Ideally a few hours. A week might be too long. Don’t get carried away.
BBQ them with the 2 cinnamon sticks from the risotto, nom
Garnish with coriander leaves, cinnamon, lemon wedges and julienne capsicum
Drink some red wine. Lots of red wine.

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