Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, moroccan lamb with cous-cous. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Moroccan Lamb with Cous-Cous is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Moroccan Lamb with Cous-Cous is something which I have loved my entire life. They are fine and they look wonderful.
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! Dukkah Coated Lamb with Moroccan Cous Cous
To get started with this recipe, we have to first prepare a few components. You can cook moroccan lamb with cous-cous using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Moroccan Lamb with Cous-Cous:
- Take 500 g lamb fillet
- Prepare 1 medium red onion
- Make ready 1 pepper (whichever colour you like!)
- Get About 10 dried apricots
- Prepare 400 g tin of chickpeas
- Prepare 1 handful fresh parsley
- Prepare Ground cumin
- Take 1 small handful of pine nuts
- Take 400 g cous-cous
- Get 1 lemon
- Prepare 1 tablespoon balsamic vinegar
- Prepare 150 g natural yoghurt
- Take 1 sprinkling of chilli flakes
- Make ready Olive oil
- Get 1 small knob of butter
Fluffy couscous cooked with ras el hanout and other spices, Moroccan-style, and with grilled lamb. I used my homemade Ras el hanout spice mix and it really. I love couscous and I think it pairs very well with this dish. Though most of us are used to the quick-cooking method of soaking couscous in boiling water, this authentic Moroccan method of steaming and fluffing three times by.
Instructions 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.
This classic couscous is loaded with slow-cooked lamb and poached vegetables, and spiced with generous amounts of cumin. Spoon the couscous, tomato sauce and meatballs into shallow bowls and serve immediately. My couscous is almost as good as hers! Flavorful lamb top round is a highly desirable cut. Lean, affordable and easy to work with, cooking this cut of meat is a great way to fall in love with lamb.
So that’s going to wrap this up for this exceptional food moroccan lamb with cous-cous recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
