Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, moroccan lamb with cous-cous. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Moroccan Lamb with Cous-Cous is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Moroccan Lamb with Cous-Cous is something which I’ve loved my whole life. They’re nice and they look fantastic.
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! Mediterranean Spiced Lamb with Tabouli Cous Cous and Yoghurt This classic couscous is loaded with slow-cooked lamb and poached vegetables, and spiced with generous amounts of cumin.
To begin with this particular recipe, we must first prepare a few ingredients. 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:
- Take 500 g lamb fillet
- Make ready 1 medium red onion
- Take 1 pepper (whichever colour you like!)
- Prepare About 10 dried apricots
- Get 400 g tin of chickpeas
- Prepare 1 handful fresh parsley
- Prepare Ground cumin
- Prepare 1 small handful of pine nuts
- Take 400 g cous-cous
- Get 1 lemon
- Prepare 1 tablespoon balsamic vinegar
- Make ready 150 g natural yoghurt
- Take 1 sprinkling of chilli flakes
- Prepare Olive oil
- Get 1 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.
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.
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. 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.
So that’s going to wrap it up for this special food moroccan lamb with cous-cous recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
