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Ingredients

1 onion, roughly chopped
Skin of 1/4 preserved lemon (see notes), pith removed
1 garlic clove
2 teaspoons chermoula spice mix (see notes)
2cm piece ginger, grated
300ml Massel chicken style liquid stock
2 tablespoons olive oil
8 thick french-trimmed lamb cutlets
2 tablespoons honey
1/2 cup green olives
1 tablespoon chopped coriander

Method

Step 1 Process onion, lemon, garlic, spice mix and ginger in a food processor with just enough of the stock to make a thick paste.
Step 2 Heat oil in a large non-stick frypan over medium heat. Season lamb and sear for 2-3 minutes each side. Remove. Add paste and remaining stock to pan, bring to a boil, then simmer for 6-8 minutes to reduce. Return lamb to pan with honey and cook for 5 minutes. Add olives to warm. Mix in the coriander. Serve on couscous or rice.

Moroccan lamb pan fry

How to make Moroccan lamb pan fry

Ingredients

Method