Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, moroccan lamb with cous-cous. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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! Fluffy couscous cooked with ras el hanout and other spices, Moroccan-style, and with grilled lamb.
Moroccan Lamb with Cous-Cous is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Moroccan Lamb with Cous-Cous is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook moroccan lamb with cous-cous using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Moroccan Lamb with Cous-Cous:
- Get 500 g lamb fillet
- Make ready 1 medium red onion
- Take 1 pepper (whichever colour you like!)
- Get About 10 dried apricots
- Make ready 400 g tin of chickpeas
- Take 1 handful fresh parsley
- Make ready Ground cumin
- Take 1 small handful of pine nuts
- Take 400 g cous-cous
- Prepare 1 lemon
- Get 1 tablespoon balsamic vinegar
- Make ready 150 g natural yoghurt
- Prepare 1 sprinkling of chilli flakes
- Make ready Olive oil
- Get 1 small knob of butter
Shred the remaining mint, then mix through. This classic couscous is loaded with slow-cooked lamb and poached vegetables, and spiced with generous amounts of cumin. In a large resealable bag, toss together the paprika,turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron and coriander; mix well. I love couscous and I think it pairs very well with this dish.
Steps to make Moroccan Lamb with Cous-Cous:
- 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.
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. This aromatic lamb tagine can be made in advance and reheated. Make the fruity lemon couscous just before serving. Stir the chopped herbs and pomegranate seeds into the couscous.
So that’s going to wrap this up for this exceptional food moroccan lamb with cous-cous recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
