Arabic-style vegetables with rice, lamb loin and yogurt

Ingredients for 2 servings:

• 2 lamb loin(s)
• 125 g basmati rice
• 150 g onion(s), red, small
• 1 zucchini
• 2 pointed peppers, red
• 1 eggplant(s)
• 10 g butter
• 100 g yogurt, 3.5% fat
• 4 tbsp olive oil
• 1 cinnamon stick(s)
• 1 tsp cumin, whole
• 1 tsp cardamom pod(s)
• 1 tsp Ras el Hanout
• 100 ml vegetable stock
• 4 sprigs of mint
• 4 stalks of coriander
• 3 tbsp lemon juice
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Rinse the lamb loin, pat dry, and season with a little ras el hanout. Peel and quarter the onions. Wash the bell peppers, halve, deseed, and roughly chop. Wash and trim the zucchini, quarter them lengthwise, and roughly chop them. Wash and trim the eggplant, cut them into 2cm thick slices, and then roughly chop them. Finely grate the cinnamon stick. Roughly crush the cumin and cardamom in a mortar. Wash the mint, spin it dry, pick off the leaves, and roughly chop them. Wash the coriander, shake it dry, pick off the leaves, and roughly chop them. Cook the rice in salted water according to the package instructions until al dente, drain, refresh, and drain well. Stir the butter into the hot rice until melted. Stir the yogurt in a bowl until creamy and season with a little lemon juice and ras el hanout. Chill until ready to serve. Heat a little olive oil in a large pan and briefly roast the cinnamon, cumin, and cardamom. Add the onions, zucchini, bell peppers, and eggplant to the pan and fry over high heat. Deglaze the pan with vegetable stock and season with salt, pepper, and ras el hanout. Simmer over medium heat for about 15 minutes. At the end of the cooking time, season the vegetables with lemon juice. In a second pan, sear the lamb loin in a little olive oil, then slowly cook over medium heat until cooked through. Transfer the rice to plates, arrange the vegetables on top, and place the lamb loin on top. Scatter over the mint and coriander, drizzle with the yogurt, and serve immediately while hot.