Moroccan lamb or chicken

Moroccan lamb or chicken

By
From
Dinner Like A Boss
Photographer
Benito Martin

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
600g lamb filet, lamb cutlet or other quick-cooking cut
or bonless, skinless chicken breast, preferably free-range

Method

  1. Combine the oil and spices in a shallow dish and season with salt and pepper. Add the meat and turn to coat. Set aside for 10 minutes.
  2. Heat a chargrill pan or frying pan over a high heat and cook the lamb for 2–3 minutes on each side, until cooked medium–rare, or to your liking. If you are using chicken, cook for 5–6 minutes on each side.
Tags:
Family food
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