LAMB CASSEROLE WITH COUSCOUS
* mixed lentils can be found in pack that contains a blend of lentils used for soups or winter stews. They normally contain pearl barley, red split lentils, green and yellow split peas, brown rice, haricot beans, marrowfat peas. These make such a difference to this dish! Chickpeas are wonderful too. ** I buy this in shops that...
Provided by Ramona's Cuisine -
Categories Other Main Dishes
Time 55m
Number Of Ingredients 16
Steps:
- 1. Wash cut and cook the meat with some salt and spices for 30-40 minutes covered in a standard pot.
- 2. Wash and chop all veggies and set aside.
- 3. Cook the couscous as per pack instructions. Ideally is to steam it but for quickness I put the desired couscous in a bowl, mix it with some salt and pepper and pour boiling water over to cover it about two fingers above the level of the dry couscous. Cover with a plate and set aside for at least 20 minutes.
- 4. Add the chickpeas or the lentils to the meat along with the vegetables. Add some salt pepper and the spices. Cook for another 10 min and then add the tomato paste and the chopped tomatoes and cook for 20-30 minutes more. If you are using a pressure cooker to make this dish, put everything in at once (meat, lentils/chickpeas and veggies cover and cook for 30 minutes, depends really on the meat cut but lamb is tender so 30' should be suffice. If it is mutton or beef which can also be used, you can cook into two sessions, first cook meat alone and then the rest. I would not cook the veggies for longer than 30 min as they would just get murdered.
- 5. Chop some parsley or coriander and add at the end.
ONE-PAN LAMB & COUSCOUS
Whip up a deliciously flavoursome lamb dish in one pot and within half an hour
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 610 calories, Fat 27 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 44 grams protein, Sodium 1.15 milligram of sodium
HERB CRUSTED RACK OF LAMB WITH HARISSA SAUCE AND SAFFRON ISRAELI COUSCOUS WITH ZUCCHINI AND FENNEL
Steps:
- Preheat the oven to 400 degrees F.
- For the couscous: Set up a small pot of boiling water and season liberally with salt. Add the couscous and cook until al dente, 5 to 6 minutes. Drain and set aside.
- Heat a large saute pan with some oil over medium-high heat. Add the sliced fennel and onions and season with salt. Cook until softened and translucent, about 5 minutes. Add the zucchini and saute for 2 to 3 minutes. Add the chickpeas, saffron, chicken stock and cooked couscous. Cook, stirring occasionally, until most of the chicken stock has reduced, 4 to 5 minutes. Turn off the heat and toss in the chopped fennel fronds.
- For the lamb: Add the parsley, panko, pistachios, oil, rosemary and salt to taste to a bowl. Mix well to combine then set aside.
- Cut the rack of lamb in half so you have two pieces with four bones each. Sprinkle liberally with salt on all sides.
- Heat a large saute pan with some oil over medium-high heat until the oil shimmers. Sear the lamb, fat side down, until golden brown and a crust begins to form, about 5 minutes. Flip the lamb and sear on the underside as well as each side until golden brown, another few minutes each. Remove the lamb from the pan, place onto a sheet tray and discard the excess fat in the pan. Reserve the pan for the sauce. Place the rack of lamb into the oven and bake until the internal temperature reaches 130 degrees F on an instant-read thermometer when inserted into the center of the meat, 15 to 20 minutes.
- Remove from the oven and brush the top side of the racks evenly with the mustard. Press the pistachio herb crust onto the rack, ensuring the crust adheres to the mustard. Place the crusted rack of lamb back into the oven until the crust is golden and the lamb reaches 135 degrees F, about 5 minutes. Remove from the oven and allow to rest before slicing. Once rested, slice each lamb rack into double chops.
- To the same pan that the lamb was cooked in, add some oil, the fennel, onions, crushed red pepper and salt to taste. Saute until translucent, about 5 minutes. Add the tomatoes, garlic and harissa and stir to combine. Add the chicken stock and bring to a boil, then reduce to a gentle simmer and cook until the sauce reduces by half and has slightly thickened, about 10 minutes.
- Serve the sliced lamb alongside the couscous.
SLOW ROAST RAS EL HANOUT LAMB & COUSCOUS
Let your oven do all the work with this shoulder of lamb. It's heady with North African spices and the couscous is soaked in the pan juices
Provided by Good Food team
Categories Dinner
Time 4h40m
Yield Serves 6-8
Number Of Ingredients 12
Steps:
- Using a pestle and mortar or a mini chopper, mash or chop the garlic with a generous pinch of salt, then add the lemon juice, ras el hanout spice mix and olive oil, then pound or chop to a rough paste. Use a small knife to make small incisions all over the lamb. Sit the lamb in a large, shallow casserole dish or deep roasting tin, then rub the paste all over the lamb and into the cuts. Leave at room temperature for 1 hr, or better still cover and chill overnight.
- When ready to cook, heat the oven to 160C/140C fan/gas 3. Scatter the onion wedges around the lamb, then cover the dish with a lid or tightly with foil and roast for 3 hrs. Remove from the oven and uncover. Stir the onions and baste the lamb in the juices, then turn the oven up to 180C/160C fan/gas 4 and continue to roast the lamb, uncovered, for 25-30 mins until browned.
- Lift the lamb and onions onto a board to rest and put the kettle on. Stir the couscous and raisins into the lamb dish so they're coated in the roasting juices. Pour over enough boiling water from the kettle to just cover the couscous, then cover the dish and leave for 5 mins. Uncover and fluff the couscous up with a wooden spoon, then stir through the chickpeas, chopped herbs and preserved lemon or lemon juice, and season to taste. Bring the lamb, onions and the couscous to the table to serve.
Nutrition Facts : Calories 814 calories, Fat 39 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 56 grams protein, Sodium 0.4 milligram of sodium
GARLICKY LAMB WITH PEPPERS & COUSCOUS
Quick, impressive and bursting with Mediterranean flavour
Provided by Sara Buenfeld
Categories Main course, Supper
Time 10m
Number Of Ingredients 9
Steps:
- Put the kettle on to boil and tip both packets of couscous into a heatproof bowl. Melt the garlic butter in a frying pan over a medium heat with a tablespoon of the oil. Add the lamb steaks and fry for 4 minutes on each side. Pour 400ml/14fl oz boiling water over the couscous, stir in the remaining oil and set aside to absorb.
- Tip the peppers and olives into the pan with the lamb. Roughly chop the herbs, add and continue cooking until the lamb is cooked. Squeeze in the lemon juice, season.
- Toss the almonds into the couscous and spoon on to serving plates. Top with the lamb, peppers, olives and juices, and serve.
Nutrition Facts : Calories 689 calories, Fat 48 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 1.38 milligram of sodium
SPICY LAMB WITH WARM COUSCOUS
A spicy lamb and couscous meal in just 15 minutes
Provided by Merrilees Parker
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Heat grill to medium. Tip the couscous, chickpeas and lemon zest into a large bowl and pour over the hot stock. Cover with cling film and leave to stand for 10 mins, until all the stock has been absorbed.
- Smear 2 tsp harissa paste over the lamb chops, season to taste, then grill for 3-4 mins each side until crisp outside and medium rare in the middle. Cover, then rest for a few mins. Mix the remaining harissa into the yogurt, then season to taste.
- Fold the rocket through the warm couscous, breaking up any clumps with a fork. Serve with the chops and a drizzle of harrissa and yogurt dressing.
Nutrition Facts : Calories 479 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 45 grams carbohydrates, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1 milligram of sodium
COUSCOUS WITH LAMB STEW
Steps:
- Make lamb stew:
- Pat lamb dry. Heat oil in a 7- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, transferring to a bowl.
- Add onions to pot and cook, stirring occasionally, until golden, about 10 minutes. Stir in lamb with any juices that have accumulated in bowl, tomatoes, tomato juice, salt, black pepper, chile, herbs, and saffron and simmer, covered, 1 1/2 hours.
- Stir in carrots, turnips, bell peppers, and pumpkin and simmer, covered, 30 minutes. Stir in zucchini and chickpeas and simmer, covered, until zucchini is tender, 20 to 25 minutes.
- Make spicy tomato sauce:
- Pour 1 cup broth from pot into a small heavy saucepan and add tomato paste, whisking until smooth. Simmer, stirring, until thick, about 10 minutes, then stir in paprika, rose petals, and cayenne.
- Cook and serve couscous:
- Bring water to a boil with butter and salt in a 4-quart heavy saucepan. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with a fork. Mound couscous on a platter and top with stew, using a slotted spoon. Serve broth and tomato sauce on the side.
LAMB & APRICOT STEW
A fruity and warming Middle Eastern tagine to be served with couscous and herbs - a speedy casserole with plenty of flavour
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins. Serve with warm couscous, mint or coriander leaves, and lemon wedges.
Nutrition Facts : Calories 447 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 0.69 milligram of sodium
MONGOLIAN LAMB CASSEROLE WITH COUSCOUS
This is a delicious dish that apart from the cooking time is really easy to throw together and is not time consuming. The lamb is lovely and tender and the sauce has a wonderful flavour and the best part is once it's cooking you can just sit and relax, so you can enjoy guests company or just chill and watch some television, until its done.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut lamb into strips. Heat 2 tablespoons of olive oil in a large pan, add lamb in batches and cook until browned. Remove lamb and set to one side, heat the remaining tablespoon of oil and add onion and garlic, cook until onion softens.
- Return lamb to pan along with sugar, soy sauce, black bean sauce, stock, water, sherry, sweet chili sauce and 5 spice powder.
- Simmer, covered, about 50 Min's or until lamb is tender.
- Blend a little water with cornflour, add 3 green onions, stir, add cornflour and stir until mixture boils and thickens.
- Serve with couscous and top with remaining sliced green onions.
- Couscous.
- Heat water in a pan and add vegetable stock to water, add sachets of couscous and leave about 2 Min's until soft.
- Remove sachet cut open and pour into bowl fluff with a fork and serve.
- Or prepare couscous according to your packet directions, just add vegetable stock to water, as this gives added flavour to couscous.
Nutrition Facts : Calories 1179.6, Fat 77.3, SaturatedFat 30.9, Cholesterol 185, Sodium 917.1, Carbohydrate 63.2, Fiber 4.9, Sugar 8.3, Protein 51.5
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- In a very large, enameled cast-iron casserole, melt 3 tablespoons of the butter in the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. In a small bowl, crumble the saffron into 2 tablespoons of hot water and let stand for at least 10 minutes.
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- Transfer the lamb shanks to a large plate and cover with foil. Add the potatoes, celery and carrots to the casserole, cover and simmer over moderate heat until almost tender, about 10 minutes. Add the red peppers and zucchini and simmer uncovered until all the vegetables are tender, about 10 minutes longer. Remove from the heat and discard the parsley bundle; set aside 1 cup of the cooking liquid. Stir in the frozen peas.
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