mediterranean lamb stir-fry with lemon rice |
| Shawarma Lamb was the original recipe from the November, 2011 issue of Sunset Magazine. I added more vegetables, swapped rice for couscous, and used 1 tray of lamb steaks (bone-in).
Even when cooking the vegetables separately in serial order (onion, peppers, green beans), it can easily be made in under an hour. The spices ensure that the house doesn't have that "lamb" smell.
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Make the rice in the rice cooker, using chicken broth instead of water. While this is happening, you can do all the chopping prep work. Slice vegetables and garlic. Cut lamb off the bones and into thin bite-sized chunks. In a small bowl, mix yogurt and lemon juice and set aside.
Drizzle olive oil into a frying pan over medium high heat. When the oil is hot and sheets easily, add the onions and stir until the onion edges start to get a little burn just around the edges. Take onions out into your serving bowl.
Drizzle a bit more oil in the pan if necessary. Repeat with peppers, just getting a little char on the edges. This will be faster than the onions. Take the peppers out.
Drizzle a bit more oil if necessary. Put green beans in the pan and do the same thing. Add a bit of lemon juice to the pan to amp up the color and flavor of the beans. Take them out.
For the final time, drizzle a little olive oil into the pan. Add garlic, salt, pepper, cumin and cayenne pepper. Stir and do not let the garlic burn. Add the lamb and cook until browned. This will take about 7 minutes. Put the vegetables back into the pan to mix with the lamb and spices.
Once the rice is done, transfer all of it into a bowl. Toss in carrots and parsley. Add lemon juice and zest at the very end.
Put lamb and vegetables over lemon rice and top with yogurt sauce. It made my family very happy, and there was only one frying pan to wash. Winning all the way around.
Drizzle olive oil into a frying pan over medium high heat. When the oil is hot and sheets easily, add the onions and stir until the onion edges start to get a little burn just around the edges. Take onions out into your serving bowl.
Drizzle a bit more oil in the pan if necessary. Repeat with peppers, just getting a little char on the edges. This will be faster than the onions. Take the peppers out.
Drizzle a bit more oil if necessary. Put green beans in the pan and do the same thing. Add a bit of lemon juice to the pan to amp up the color and flavor of the beans. Take them out.
For the final time, drizzle a little olive oil into the pan. Add garlic, salt, pepper, cumin and cayenne pepper. Stir and do not let the garlic burn. Add the lamb and cook until browned. This will take about 7 minutes. Put the vegetables back into the pan to mix with the lamb and spices.
Once the rice is done, transfer all of it into a bowl. Toss in carrots and parsley. Add lemon juice and zest at the very end.
Put lamb and vegetables over lemon rice and top with yogurt sauce. It made my family very happy, and there was only one frying pan to wash. Winning all the way around.
