Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, moroccan lamb with cous-cous. It is one of my favorites. This time, I will make it a little 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 is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Moroccan Lamb with Cous-Cous is something which I’ve 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 begin with this recipe, we must 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:
- Make ready 500 g lamb fillet
- Make ready 1 medium red onion
- Take 1 pepper (whichever colour you like!)
- Make ready About 10 dried apricots
- Get 400 g tin of chickpeas
- Prepare 1 handful fresh parsley
- Make ready Ground cumin
- Take 1 small handful of pine nuts
- Make ready 400 g cous-cous
- Get 1 lemon
- Get 1 tablespoon balsamic vinegar
- Get 150 g natural yoghurt
- Make ready 1 sprinkling of chilli flakes
- Make ready Olive oil
- Get 1 small knob of butter
Moroccan lamb with coriander COUS COUS. 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.
Steps 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.
Back to Moroccan Lamb Meatballs With Couscous. This classic couscous is loaded with slow-cooked lamb and poached vegetables, and spiced with generous amounts of cumin. An authentic recipe for Moroccan Couscous with Seven Vegetables, the ultimate comfort food to enjoy with family and friends. Lamb, beef, or chicken is stewed with assorted veggies, then served atop a mound of light, fluffy steamed couscous. I love couscous and I think it pairs very well with this dish.
So that is going to wrap it up with this special food moroccan lamb with cous-cous recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
