Step 1

Heat 1/4 cup (60ml) oil in a large deep frypan with a lid over high heat. Cook onions, stirring, for 3-4 minutes until crisp.

Step 2

Remove with a slotted spoon (reserving oil in pan) and drain on paper towel. Reduce heat to medium and add garlic, cinnamon and 3 tsp ras el hanout, and cook for 1-2 minutes until fragrant.

Step 3

Add the brown rice, stir to coat, then add 3 cups (750ml) water. Season, then cover and cook for 20 minutes or until all the liquid has been absorbed.

Step 4

Remove from the heat and toss through the lentils and herbs. Meanwhile, combine remaining 2 tbs oil and 3 tsp ras el hanout in a bowl. Season with salt, then brush over lamb.

Step 5

Heat a chargrill pan or a barbecue to high, add lamb and cook for 1-2 minutes each side for medium-rare, or until cooked to your liking. Place mujadarra in a bowl with cukes, almonds and extra mint. Serve with the lamb, yoghurt drizzled with oil and lemon wedges to squeeze over.