27/07/21
Moroccan Dahl with Merino Lamb Knuckle and all the toppings
Rated 5.0 stars by 1 users
Moroccan Dahl with Merino Lamb Knuckle and all the toppings
Author:Emma Parker - Born and Bread
Ingredients
- 1 Cup of dry red lentils
- 1 Can of tomatoes or 1 Cup of Tomato Passata
- 1-2 Cups of Stock or broth
- 2 Carrots finely chopped
- 1 Onion or Leek finely chopped
- 1/4-1/4 a Jar of Moroccan Paste - we used pepper and me
- Salt and Pepper to season
- Rice
- 1 Merino Lamb Knuckle
- Lemon
- Feta
- Cashews
- Coriander
Dahl :
Directions
- Add all of the Dahl ingredients to the slow cooker and put on for 4-6hours on high. You might need to adjust cooking time depending on your cooker. You want the lentils cooked and the sauce reduced. Keep cooking until its at your desired consistency. Taste and season as appropriate.
- Cook Rice as per packet instructions.
- We cooked our Knuckle on the BBQ on a med heat for about 15-20 mins. You could also sear it on a pan and pop in the oven for 15 mins or until cooked. Let it rest for ten minutes.
- Squeeze some fresh lemon through th dahl.
- Slice the knuckle against the grain.
- Serve up the rice, followed by the dahl and then the knuckle. Add the toppings and Enjoy.
- This is super quick and easy, you could sub the Knuckle for any of the cuts of Merino Lamb.
- Happy cooking and don't forget to share your creations with us.
