Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, moroccan lamb with cous-cous. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look 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 popular of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Moroccan Lamb with Cous-Cous is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. 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:
- Get 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
- Make ready Ground cumin
- Prepare 1 small handful of pine nuts
- Make ready 400 g cous-cous
- Get 1 lemon
- Make ready 1 tablespoon balsamic vinegar
- Take 150 g natural yoghurt
- Get 1 sprinkling of chilli flakes
- Make ready Olive oil
- Take 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 Flavour-filled recipe for Moroccan Lamb Shanks - served with spicy red pepper 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.
Add water and bring to a boil. Pour the couscous into the couscoussier. Put the couscous in a large bowl, add butter, mix well with a fork so that the grains do not stick. Serve the couscous, stock, meat and vegetables separately. For the lamb tagine, heat a large ovenproof casserole or heavy saucepan on a medium to high heat.
So that is going to wrap this up for this exceptional food moroccan lamb with cous-cous recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
