Simple Way to Make Ultimate Moroccan Lamb with Cous-Cous

Hey everyone, welcome to our recipe page. Today I’m gonna show you how to prepare a special dish, Moroccan Lamb with Cous-Cous. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Moroccan Lamb with Cous-Cous Recipe. 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!

You can have Moroccan Lamb with Cous-Cous using 15 ingredients and 7 steps. Here is how you cook that.

Ingredients of Moroccan Lamb with Cous-Cous

1. It’s 500 g of lamb fillet.
2. Prepare 1 of medium red onion.
3. You need 1 of pepper (whichever colour you like!).
4. You need of About 10 dried apricots.
5. It’s 400 g of tin of chickpeas.
6. Prepare 1 handful of fresh parsley.
7. You need of Ground cumin.
8. It’s 1 of small handful of pine nuts.
9. Make ready 400 g of cous-cous.
10. Make ready 1 of lemon.
11. You need 1 tablespoon of balsamic vinegar.
12. It’s 150 g of natural yoghurt.
13. You need 1 of sprinkling of chilli flakes.
14. It’s of Olive oil.
15. Make ready 1 of 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.

Moroccan Lamb with Cous-Cous step by step

1. To prepare the sauce: chop the onion, pepper, apricots and parsley. The lamb should be cut into nice bite size pieces..
2. 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..
3. 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.
4. 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..
5. Return to your sauce at this point, and bring it down to simmering, giving it a good stir around..
6. 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!.
7. 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..

Put the couscous in a large heatproof bowl, then rub in the butter and harissa.Shred the remaining mint, then mix through.I love couscous and I think it pairs very well with this dish.

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.Traditional Moroccan recipes and Moroccan inspired recipes.These Moroccan lamb shanks are a great rich, hearty winter dinner.