Hey everyone, I hope you are having an amazing 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. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Moroccan Lamb with Cous-Cous is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Moroccan Lamb with Cous-Cous is something which I have loved my entire life.
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.
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:
- Prepare 500 g lamb fillet
- Take 1 medium red onion
- Get 1 pepper (whichever colour you like!)
- Make ready About 10 dried apricots
- Get 400 g tin of chickpeas
- Prepare 1 handful fresh parsley
- Take Ground cumin
- Prepare 1 small handful of pine nuts
- Take 400 g cous-cous
- Prepare 1 lemon
- Make ready 1 tablespoon balsamic vinegar
- Take 150 g natural yoghurt
- Take 1 sprinkling of chilli flakes
- Get Olive oil
- Take 1 small knob of butter
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.
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.
I love couscous and I think it pairs very well with this dish. 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. To serve, place the tagine on serving plates with couscous and a wedge of.
So that’s going to wrap it up with this special food moroccan lamb with cous-cous recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in 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!
