Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, moroccan lamb with cous-cous. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Moroccan Lamb with Cous-Cous is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Moroccan Lamb with Cous-Cous is something that I’ve loved my whole life.
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.
To begin with this particular recipe, we have to first prepare a few components. You can have 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:
- Make ready 500 g lamb fillet
- Get 1 medium red onion
- Take 1 pepper (whichever colour you like!)
- Make ready About 10 dried apricots
- Prepare 400 g tin of chickpeas
- Get 1 handful fresh parsley
- Prepare Ground cumin
- Prepare 1 small handful of pine nuts
- Take 400 g cous-cous
- Take 1 lemon
- Take 1 tablespoon balsamic vinegar
- Take 150 g natural yoghurt
- Prepare 1 sprinkling of chilli flakes
- Make ready Olive oil
- Get 1 small knob of butter
Meanwhile, place couscous and remaining ½ teaspoon salt in a medium bowl. Add half of the pistachios and cheese and remaining ½ teaspoon pepper; fluff with a fork. Serve meatballs over couscous topped with remaining pistachios, feta, and mint. Add water and bring to a boil.
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.
Fluff up the couscous, then stir in the juice, courgettes, coriander and seasoning. Slice the lamb and serve with couscous and lemon wedges. Meanwhile, put couscous in a large bowl, and cover with the sauce from the lamb. The liquid should be enough to cover the couscous with a finger width of extra water on the top. This would allow the couscous to soak up all the flavours.
So that’s going to wrap this up for this special food moroccan lamb with cous-cous recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
