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CHERMOULA
LAMB WITH TABOULEH
600g trim
lamb eye of loin, thinly sliced
1/2 cup chopped fresh parsley
1 tablespoon lemon rind
1 tablespoon lime rind
1 tablespoon lemon juice
1 tablespoon lime juice
2 teaspoons ground turmeric
1 teaspoon ground cayenne pepper
1 tablespoon ground cumin
1 tablespoon ground coriander
1 medium Spanish onion, finely chopped
TABOULEH
1/3 cup burghul
3 cups firmly packed fresh flat-leaf parsley, coarsely chopped
1/4 cup coarsely chopped fresh mint leaves
3 medium tomatoes, chopped
1 medium onion, chopped
1 green onion, finely chopped
1/3 cup chicken stock
1/3 cup lemon juice |
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Combine all ingredients
in large bowl, cover; refrigerate 3 hours or
overnight.
Heat oiled wok,
stir-fry lamb mixture, in batches, until browned
and cooked as desired. Serve with tabouleh.
TABOULEH: Cover
burghul with cold water, stand 15 minutes.
Drain, press as much water as possible from
burghul. Place burghul in large bowl. Add remaining
ingredients to bowl, mix gently until combined.
Serves 4.
Per serving: 14.3g
fat, 349 calories.
[Simply
Lite Food, A Collection Of SimplyLite's Best
Recipes] |
