MOROCCAN LAMB WITH COUSCOUS


COOKBOOK:New Idea Mag - 2005 (Mariela’s Blue folder)


Who doesn’t like lamb! An interesting recipe with a sweet Morrocan flavour! Lamb is an outstanding source of many vitamins and minerals, including iron, zinc and vitamin B12. Eating lamb may promote muscle growth and its said that it also prevents anemia.


Hope you enjoy this recipe. There is a little extra amount of work involved to prepare but worth it. Enjoy


RECIPE

Serves 6


1/2 cup olive oil

1 red onion, chopped roughly

3 cloves of garlic

1 small piece ginger, peeled and sliced

1 small red capsicum, remove seeds & membrane, chopped roughly

4 cloves of garlic

3 tablespoons honey

1 tablespoon cumin

1 teaspoon of cayenne pepper

4 tablespoons lime juice (approx 2 limes)

18 lamb cutlets

Yogurt to serve with dish


COUSCOUS

1 1/2 cups couscous

1 drop of olive oil

Salt

1 tablespoon butter

1/3 cup dried apricots , chopped finely

Pepitas, handful

Chopped parsley, handful

Chopped mint , handful

4 tablespoons lime juice (approx 2 limes)

Salt (optional)


Blend the onion, garlic, capsicum and garlic in a processor. Transfer to a bowl and add honey, cumin, pepper and lime juice & olive oil. Mix well.

Add the lamb in a deep bowl and mix the capsicum and onion mixture well in to the lamb. Secure with glad wrap and refrigerate for a couple of hours.


Add a little oil in the frying pan or use spray, fry the lamb for approx 3-4mins on each side for a medium rare lamb.


COUSCOUS

Best to cook as per package instructions.


Bring the water to boil, add some salt and a drop of olive oil. Remove from heat. Add couscous and stir, immediately add butter and stir until it has melted.


Transfer couscous to boil, add chopped apricot and pepitas seeds, parsley and mint, add lime juice , salt and combine well. Place couscous on serving plate and add the lamb on the top. Sprinkle chopped parsley and serve.



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