Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Rice
Charcoal/gas/electric grill
Lamb
To serve
Utensils
One grill tray or aluminium tray with a lid
How it's done
Rice
Place the rice in a grill tray, add the oil and all the other ingredients up to and including the salt, mix. Pour in the water, cover the grill tray.
Charcoal/gas/electric grill
With the lid down, grill the aubergine and the rice over/on a medium heat (approx. 200 °C) for approx. 20 mins. Remove the aubergine and the rice from the grill, allow the aubergine to cool slightly, peel, mash the flesh with a fork, season.
Lamb
Brush the meat with oil, season with salt.
Charcoal/gas/electric grill
With the lid down, grill the lamb over/on a medium heat (approx. 200 °C) for approx. 5 mins. on each side.
To serve
Separate the rice with a fork, remove the cinnamon stick, mix in the aubergines, plate up. Sprinkle the meat with the ras el hanout, carve, plate up. Garnish with the coriander.
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