Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, moroccan lamb with cous-cous. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Season the lamb stew with salt and pepper. Mound the couscous on a large, high-sided platter. Ladle one-third of the lamb and vegetables around the couscous and moisten with a little of the cooking. Combine yogurt with coriander, stir and serve drizzled over lamb.
Moroccan Lamb with Cous-Cous is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Moroccan Lamb with Cous-Cous is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook moroccan lamb with cous-cous using 15 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Moroccan Lamb with Cous-Cous:
- Get 500 g lamb fillet
- Prepare 1 medium red onion
- Prepare 1 pepper (whichever colour you like!)
- Make ready About 10 dried apricots
- Prepare 400 g tin of chickpeas
- Take 1 handful fresh parsley
- Make ready Ground cumin
- Get 1 small handful of pine nuts
- Prepare 400 g cous-cous
- Get 1 lemon
- Take 1 tablespoon balsamic vinegar
- Get 150 g natural yoghurt
- Make ready 1 sprinkling of chilli flakes
- Prepare Olive oil
- Get 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! Mix ground cumin, coriander, paprika and fennel seeds in a bowl. Put the olive oil in a big sauce pan with lid or a casserole in medium heat. When the oil is hot, put in the mixed spices.
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.
Put the olive oil in a big sauce pan with lid or a casserole in medium heat. When the oil is hot, put in the mixed spices. In a large skillet set over medium heat add ground lamb, shallot, kosher salt, coriander, cumin, allspice, smoked paprika, ground cinnamon and black pepper. Remove meat from the stove and add warm cooked couscous to the skillet. Pat lamb chops dry with a paper towel and place in a large resealable bag.
So that’s going to wrap it up for this exceptional food moroccan lamb with cous-cous recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
