The Secret to Cooking Perfect Moroccan Lamb with Cous-Cous

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Moroccan Lamb with Cous-Cous

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Here are the ingridients that are required to serve a yummy Moroccan Lamb with Cous-Cous:

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

Done with the ingridients? Here are the sequences on serving 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..

Meanwhile, prepare couscous as label directs. Add garbanzo beans and raisins to Dutch oven. Add boiling stock and juice from cooked lamb to the cous cous until cooked (covered with cling film). This lamb stew is a winter favourite but sometimes a recipe calls out to you when you least expect it. I get my inspiration for recipe posts from a A bowl of flavourful and tender, juicy slow cooker Moroccan lamb stew served over a bowl of couscous is the ultimate Middle.

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