Lamb cutlets with chermoula rice

Step 1

Cut roots and stems from coriander and wash thoroughly. Reserve half the leaves. Place coriander roots, stems and half the leaves, paprika, cumin, coriander, turmeric, chilli, onion, garlic, lemon juice and oil in a food processor and process until a smooth paste forms. Season with salt and pepper.

Step 2

Place lamb and 2 tablespoons of the chermoula paste in a large bowl and toss to combine. Set aside for 5 minutes.

Step 3

Heat a large saucepan over medium heat. Add remaining chermoula. Cook, stirring, for 1-2 minutes or until aromatic. Add rice and stir to combine. Add water and bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until rice is tender and liquid absorbed. Add the beans and cover. Set aside for 5 minutes.

Step 4

Meanwhile, heat a char-grill on high. Add lamb and cook for 2-3 minutes each side for medium or until cooked to your liking. Remove from heat and cover with foil. Set aside for 5 minutes to rest.

Step 5

Add almonds and reserved coriander leaves to the rice. Gently stir with a fork.

Step 6

Spoon rice among serving plates. Top with lamb. Serve with yoghurt, if desired.