Moroccan Braised Lamb With Couscous Recipes

MOROCCAN BRAISED LAMB WITH COUSCOUS

Steps:

• The day before serving, season the meat heavily with salt and pepper, and sear it in a frying pan with one tablespoon of the oil. Then preheat the oven to 250 degrees. Put the meat in a pot, add a little water, and braise, covered, for about 2 hours, or until tender. Set aside to cool, and then refrigerate overnight.
• Also the day before serving, heat the remaining oil in another pot, and sauté the leek and the onions. When the onions are translucent, add the turnips, carrots, ginger, cinnamon, turmeric, ras el hanout, salt and freshly ground pepper to taste, and garlic. Cover the vegetables and spices with water, and simmer, covered, until the carrots are tender.
• The next day, cut the lamb into 2-inch chunks, and put it in the pot with the vegetables. Add the zucchini. Simmer slowly until the zucchini is just cooked but still bright green. Adjust seasonings, and stir in the harissa sauce. (I also serve more at the table, so that people can adjust the heat to their taste.)
• Stir together the harissa, couscous broth, salt and freshly ground pepper to taste, cinnamon, and Spanish pepper in a small bowl. Serve with the couscous.

CURRIED BRAISED LAMB SHANK WITH THREE ONION COUSCOUS

Steps:

• Season the shanks well with salt and pepper. Mix flour with curry, chili, fennel, and coriander. Completely coat shanks in mix. In a hot casserole lightly coated with canola oil, sear shanks and color on all sides. Set shanks aside and wipe out casserole. Saute onions, celery, carrots, garlic and ginger until soft. Season with salt and pepper. Deglaze casserole with red wine and reduce by half. Stir in thyme. Add soy sauce, banana, kaffir lime and chilies. Add shanks and completely cover with water. Check for seasoning. Slowly bring to a boil then cover tightly with foil or lid. Roast in a 325 degree oven (at a simmer) for at least 3 hours. The meat should fall off of the bone. Remove shanks and reduce sauce until thickened slightly. Remove kaffir lime leaves and puree sauce using a hand blender. Check again for seasoning.
• THREE ONION COUSCOUS: In a hot saute pan, add canola oil and caramelize onions with the scallions. Season. Remove to a large bowl. Add olive oil, currants and couscous. Boil water and add exactly 6 cups to bowl and quickly stir together. Immediately cover bowl with plastic wrap. Let stand 30 minutes. With a fork, fluff couscous and check for seasoning.

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.