Hey everyone, welcome to our recipe page. Today I’m gonna show you how to prepare a special dish, Moroccan Lamb with Cous-Cous. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.
Moroccan Lamb with Cous-Cous Recipe. Moroccan lamb stew is a hearty Mediterranean dish packed with sweet and savory flavors. Each serving is loaded with fragrant braised vegetables and couscous for a complete meal!
You can have Moroccan Lamb with Cous-Cous using 15 ingredients and 7 steps. Here is how you cook that.
Ingredients of Moroccan Lamb with Cous-Cous
- It’s 500 g of lamb fillet.
- Prepare 1 of medium red onion.
- You need 1 of pepper (whichever colour you like!).
- You need of About 10 dried apricots.
- It’s 400 g of tin of chickpeas.
- Prepare 1 handful of fresh parsley.
- You need of Ground cumin.
- It’s 1 of small handful of pine nuts.
- Make ready 400 g of cous-cous.
- Make ready 1 of lemon.
- You need 1 tablespoon of balsamic vinegar.
- It’s 150 g of natural yoghurt.
- You need 1 of sprinkling of chilli flakes.
- It’s of Olive oil.
- Make ready 1 of small knob of butter.
Back to Moroccan Lamb Meatballs With Couscous.This easy Moroccan spiced lamb is deliciously quick and fragrant!Place dry cous cous into a heatproof bowl.In a large resealable bag, toss together the paprika,turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron and coriander; mix well.
Moroccan Lamb with Cous-Cous step by step
- To prepare the sauce: chop the onion, pepper, apricots and parsley. The lamb should be cut into nice bite size pieces..
- Put a pan on high heat with some olive oil and then add the onions, pepper, apricots, butter and chilli flakes. Cook until the onions soften..
- Then add the cumin, pine nuts, chickpeas (including the juice in the tin) and parsley with a pinch of salt and pepper. The sauce needs to bubble for about 5 minutes.t.
- Next, prepare the cous-cous. Put it into a bowl or pan and cover with boiling water. Add a pinch of salt and pepper, plus the juice from your lemon. Cover with foil and leave for about 10 minutes..
- Return to your sauce at this point, and bring it down to simmering, giving it a good stir around..
- Now get a frying pan or wok, add some olive oil and bring to a high heat. Whilst that is heating up, coat the lamb in a gentle layer of cumin and then straight into the pan. Cook until brown all over, or depending how you like your lamb!.
- All this should come together nicely. Remove the silver foil and fluff up the cous-cous and serve the lamb on top before covering with the sauce. Present with yoghurt on the side to compliment..
Put the couscous in a large heatproof bowl, then rub in the butter and harissa.Shred the remaining mint, then mix through.I love couscous and I think it pairs very well with this dish.
Add the lamb to the bag, and toss to coat well.My couscous is almost as good as hers!You need a couscoussier for this recipe, which is a traditional Moroccan pot with a large bottom for stewing meats and vegetables, and a steamer basket on top for steaming couscous.Traditional Moroccan recipes and Moroccan inspired recipes.These Moroccan lamb shanks are a great rich, hearty winter dinner.