Simple Way to Make Favorite Moroccan Lamb with Cous-Cous

Moroccan Lamb with Cous-Cous. Season the lamb stew with salt and pepper. Mound the couscous on a large, high-sided platter. Ladle one-third of the lamb and vegetables around the couscous and moisten with a little of the cooking.

Pat the lamb shanks dry with paper towels. Mix ground cumin, coriander, paprika and fennel seeds in a bowl. Put the olive oil in a big sauce pan with lid or a casserole in medium heat.

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, moroccan lamb with cous-cous. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Season the lamb stew with salt and pepper. Mound the couscous on a large, high-sided platter. Ladle one-third of the lamb and vegetables around the couscous and moisten with a little of the cooking.

Moroccan Lamb with Cous-Cous is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Moroccan Lamb with Cous-Cous is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must 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:

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

When the oil is hot, put in the mixed spices. Try our Moroccan lamb couscous, just full of the exotic flavors of Morocco. Lamb and couscous are a perfect union. The lamb, vegetables and spices gently simmer away as you prepare and cook your Moroccan style couscous, complete with dried fruits, nuts and fresh herbs.

Steps to make Moroccan Lamb with Cous-Cous:

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..

Slow Roasted Shoulder of Moroccan Lamb with Cous Cous This Slow Roasted Shoulder of Moroccan Lamb with Cous Cous is packed with amazing flavours including harissa, rosemary, garlic, sultanas and apricots! 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 stew is a bold one-pot dish with fragrant and hearty ingredients. Fluff up the couscous, then stir in the juice, courgettes, coriander and seasoning.

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