Moroccan Spiced Rib-eye With Roasted Baby Carrots
Experience the flavors of Morocco with our Moroccan Spiced Rib-eye and Roasted Baby Carrots, perfect for dinner or lunch. Enjoy a blend of cumin, coriander, and chilli for a delicious main course.
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Ingredients
- 2 x 400 gram Rib-eye cutlets rib steak bone-in, rib-eye steak on the bone, fat trimmed
- 2 teaspoons Cumin seeds
- 2 teaspoons Coriander seeds
- 1 pinch Dried chilli flakes
- 1½ tablespoon Olive oil
- 2 bunches Baby carrots trimmed and scrubbed
- 2 teaspoons Fresh thyme leaves
- 400 grams Chick peas tin rinsed and drained
- 100 grams Baby spinach leaves
- 200 millilitres Greek yoghurt
- 2 tablespoons Coriander leaves chopped
- 1 tablespoon Lemon juice
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