Couscous With Lamb Stew Recipes

ROAD TO MOROCCO LAMB WITH PINE NUT COUSCOUS

Steps:

• Place lamb in a food storage bag. Combine the 7 spices in a small bowl. Sprinkle into the bag and seal bag. Shake and evenly coat the lamb pieces in the spices.
• Heat a large, deep skillet over medium-high to high heat. Add 3 tablespoons extra-virgin olive oil, 3 turns of the pan, then the lamb. Sear the lamb and caramelize the meat all over, 5 to 7 minutes. Add the onions and garlic and cook 5 minutes more. Add the dates and 2 cups of chicken stock to the pan and cover. Cook 7 to 8 minutes more to plump the dates and soften the onions. Remove cover and adjust seasonings.
• During the last 5 minutes the lamb has to cook, melt butter and toast pine nuts. Add 2 cups stock and bring to a boil. Remove pan from heat, add couscous and cover pan. Let stand 5 minutes. Remove lid and fluff with fork.
• Serve lamb over couscous in shallow dishes and garnish with chopped scallions.

ONE-PAN LAMB & COUSCOUS

Steps:

• Rub the lamb with half the harissa paste. Heat the oil in a frying pan and fry the lamb for 3 mins on each side for medium-rare, or a little longer for well-done. Lift the meat out of the pan and tip in the remaining harissa, the dried fruit and nuts, couscous and chickpeas, then stir to coat in the paste. Take the pan off the heat and pour in the stock. Stir briefly, return the lamb to the pan and cover with a lid or tightly-fitting foil for 10 mins until the couscous has absorbed all the liquid.
• Fluff up the couscous with a fork, season to taste and fold the mint leaves through to serve.

LAMB STEW WITH COUSCOUS

Steps:

• In a large flameproof casserole, heat 1 tablespoon (eyeball) of the oil.
• Add the lamb in batches and toss over high heat to brown it on all sides.
• Remove the lamb from the pan as it is browned.
• Wipe out the pan.
• Heat the remaining 1 tablespoon (eyeball) of oil.
• Add the onion and cook over medium heat for 10 minutes, stirring often.
• Add the garlic and cook for 1 minute.
• Stir in the cinnamon, cumin, allspice, cayenne pepper and nutmeg.
• Cook for 30 seconds, stirring.
• Add the tomatoes and cook for 2 minutes.
• Add plenty of salt and pepper, to taste.
• Add the stock and return the meat to the pan.
• Bring to a boil, lower the heat, and cover the pan.
• Simmer the lamb for 1 hour.
• Stir in the raisins and their soaking liquid.
• Stir in the chickpeas.
• Cover the pan and cook for 30 minutes, or until the lamb is very tender.
• Add the parsley and cilantro to the lamb and taste for seasonings.
• Serve at once, ladled over the couscous.

MOROCCAN LAMB WITH COUSCOUS

Steps:

• Prep time does not include marinating time.
• Combine all the marinade ingredients in a bowl or storage container, mix well, add lamb fillets, turn to coat, cover, marinade several hours or overnight.
• Remove lamb from marinade, discard left over marinade, cook lamb in a fry pan, or grill, or BBQ until cooked as desired, slice thickly and serve over couscous.
• Couscous.
• In a small fry pan heat a little olive oil and cook peppers until tender.
• Bring water, stock and mango chutney to the boil, add couscous sachet and cook according to packet instructions (mine is 2 Minute Couscous.)Drain and place couscous in a bowl fluff with fork.
• Add peppers, lemon juice, coriander and currants stir gently to combine.
• Yogurt.
• Combine yogurt with coriander, stir and serve drizzled over lamb.
• To Serve: Place a mound of couscous in the centre of a plate, arrange sliced lamb on top and drizzle with yogurt.