Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, moroccan lamb with cous-cous. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
In a small fry pan heat a little olive oil and cook peppers until tender. Add peppers, lemon juice, coriander and currants stir gently to combine. This is a beautifully rich, Moroccan lamb couscous, employing many of the spices for which Morocco is famous.
Moroccan Lamb with Cous-Cous is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Moroccan Lamb with Cous-Cous is something that I have loved my entire life.
To get started 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:
- Prepare 500 g lamb fillet
- Take 1 medium red onion
- Prepare 1 pepper (whichever colour you like!)
- Prepare About 10 dried apricots
- Take 400 g tin of chickpeas
- Make ready 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
- Take 150 g natural yoghurt
- Make ready 1 sprinkling of chilli flakes
- Prepare Olive oil
- Make ready 1 small knob of butter
It just something we did not eat in our house. 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! Moroccan lamb Meanwhile, place couscous and remaining Ā½ teaspoon salt in a medium bowl.
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.
Add half of the pistachios and cheese and remaining Ā½ teaspoon pepper; fluff with a fork. Serve meatballs over couscous topped with remaining pistachios, feta, and mint. Add water and bring to a boil. For the lamb tagine, heat a large ovenproof casserole or heavy saucepan on a medium to high heat. Add the olive oil, garlic, onions, ginger and spices.
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