Moroccan Lamb with Cous-Cous
Moroccan Lamb with Cous-Cous

Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, moroccan lamb with cous-cous. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Moroccan Lamb with Cous-Cous is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Moroccan Lamb with Cous-Cous is something that I’ve loved my whole life. They are nice and they look wonderful.

Check Out Couscous Moroccan On eBay. Fill Your Cart With Color Today! Combine all the marinade ingredients in a bowl or storage container, mix well, add lamb fillets, turn to coat, cover, marinade several hours or overnight. Remove lamb from marinade, discard left over marinade, cook lamb in a fry pan, or grill, or BBQ until cooked as desired, slice thickly and serve over couscous.

To get started with this particular recipe, we must prepare a few components. You can cook moroccan lamb with cous-cous using 15 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Moroccan Lamb with Cous-Cous:
  1. Make ready 500 g lamb fillet
  2. Make ready 1 medium red onion
  3. Prepare 1 pepper (whichever colour you like!)
  4. Take About 10 dried apricots
  5. Take 400 g tin of chickpeas
  6. Make ready 1 handful fresh parsley
  7. Get Ground cumin
  8. Prepare 1 small handful of pine nuts
  9. Prepare 400 g cous-cous
  10. Get 1 lemon
  11. Take 1 tablespoon balsamic vinegar
  12. Get 150 g natural yoghurt
  13. Take 1 sprinkling of chilli flakes
  14. Take Olive oil
  15. Make ready 1 small knob of butter

Slow Roasted Shoulder of Moroccan Lamb with Cous Cous This Slow Roasted Shoulder of Moroccan Lamb with Cous Cous is packed with amazing flavours including harissa, rosemary, garlic, sultanas and apricots! Meanwhile, put couscous in a large bowl, and cover with the sauce from the lamb. The liquid should be enough to cover the couscous with a finger width of extra water on the top. This would allow the couscous to soak up all the flavours.

Instructions to make Moroccan Lamb with Cous-Cous:
  1. To prepare the sauce: chop the onion, pepper, apricots and parsley. The lamb should be cut into nice bite size pieces.
  2. 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.
  3. 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
  4. 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.
  5. Return to your sauce at this point, and bring it down to simmering, giving it a good stir around.
  6. 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!
  7. 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.

The liquid should be enough to cover the couscous with a finger width of extra water on the top. This would allow the couscous to soak up all the flavours. Although the kebab meat was carved from a large rotisserie, it didn't resemble the processed 'elephant leg' that often gives kebabs a bad name. 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!

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