John Myers
Contents
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Ingredients
- 100 g Beluga lentils
- 80 g Jasmine rice
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds
- Salt
- 10 g Butter
- 50 g Pitted dates
- 50 g Almond kernels, blanched
- 1 tablespoon Dill fresh, finely chopped
- 1 tablespoon Coriander fresh, finely chopped
- 1 tablespoon Leaf parsley, finely chopped
- Extra virgin olive oil
- 150 g Yogurt 10% fat
- 1 tablespoon Fresh mint, finely chopped
- 1 tablespoon Freshly squeezed lemon juice
- 8 piece Lamb chops a 70gr.
- Black pepper from the mill
- Pomegranate seeds from a 1/4 pomegranate
- 1 tablespoon Arabic spice mix
Instructions
preparation
- Roast cumin and coriander fat-free and grind in a mortar. Roast the almonds until golden brown in a little olive oil, then sprinkle with salt in a bowl and coarsely crush them. Mix yogurt with mint and lemon juice. Season to taste with salt. Rub the cutlets with the spice mixture. Cut the dates into thin slices. Wash rice and lentils separately in a colander. Pre-cook the lentils in water for 12 minutes.
preparation
- Sweat cumin and coriander in butter, then add the rice and stir-fry. Add the lentils and deglaze with 200 ml hot water. Bring to the boil and then cover and cook in about 15 minutes over low heat.
- Season the lamb with salt and pepper. Fry until pink on both sides in olive oil for about two minutes.
- Mix rice salad with herbs, almonds and dates. Season to taste with salt. Sprinkle with pomegranate seeds and serve the lamb chops and mint yoghurt.
Nutrition
Serving: 100gCalories: 239kcalCarbohydrates: 36.3gProtein: 8.5gFat: 6.2g
