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
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.
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
ROAD TO MOROCCO LAMB WITH PINE NUT COUSCOUS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
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.
LAMB STEW WITH COUSCOUS
This is one of my favorite dishes that my husband makes. Please don't omit the raisins ... they add a soft sweetness that is really terrific. Instead of ladling the lamb over the couscous in the end, my husband will sometimes combine it all in a baking dish and cook for 10 minutes or so in a 350 oven. Either way, this is one of my favorite Sunday dinners. I hope you try this ... and enjoy!
Provided by mermaidmagic
Categories Stew
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 1189.6, Fat 59.3, SaturatedFat 23, Cholesterol 166.9, Sodium 712, Carbohydrate 105.2, Fiber 10.6, Sugar 15.9, Protein 57.3
LAMB CASSEROLE
You'll adore this casserole of fresh lamb, smoked ham, sausage, mixed vegetables, and large, white Italian kidney beans. Serve with fresh crusty bread. If you cook the lamb shank in water, boil it until it's falling off the bone. Then strain and reserve the stock, and replace the chicken stock with the lamb stock.
Provided by SAF
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 6
Number Of Ingredients 11
Steps:
- Tie the sprigs of parsley and thyme together with the bay leaves or place them in a cheesecloth and tie closed, because you will want to easily remove the herbs later. Place the herb bundle, lamb, ham, onion, tomato, garlic and stock in a large saucepan over medium-high heat.
- Bring to a boil, reduce heat to low and simmer for about 1 hour. Stir in the beans and sausage and continue to simmer for about 15 minutes, or more if you want a thicker consistency.
Nutrition Facts : Calories 683 calories, Carbohydrate 38.5 g, Cholesterol 166.3 mg, Fat 34.3 g, Fiber 9 g, Protein 52.7 g, SaturatedFat 12.8 g, Sodium 1539.7 mg, Sugar 7.7 g
MOROCCAN BRAISED LAMB WITH COUSCOUS
For Claude Lelouch and other French Jews from North Africa, couscous (a term that refers both to the stew and to the grain) is comfort food. When Suzon Meymy started cooking as a young bride living in Paris, her native Morocco seemed terribly far away, so she wrote to her mother, asking for recipes. "My mother was so unhappy that I was in France, so she sent me cooked chicken and flans. What she didn't know was that they didn't travel well, so we couldn't eat them when they arrived." When Suzon cooks lamb couscous today, in her small apartment in a Paris suburb, she uses her mother's techniques. "My mother, who was the couscous-maker of Mogador, spent all her time in the kitchen," she told me. "I watched her and my sisters cook for every festival in our town. They were exhausted from so much cooking. I saw them falling apart with fatigue." Suzon, a very good cook, takes the time to make this lamb stew only when her whole family is present. What I like about this amazing recipe for couscous is that the vegetables are not overcooked. Serve the lamb with couscous (see page 270) and a delicious Moroccan squash dish (see page 302)
Yield at least 12 servings
Number Of Ingredients 20
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.
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LAMB CASSEROLE WITH COUSCOUS - RAMONA'S CUISINE
From ramonascuisine.com
Ratings 31Category Dinner, Lunch, Main CourseCuisine Mediterranean, Ramona's CuisineTotal Time 55 mins
- Wash cut and cook the meat with some salt and spices for 30-40 minutes covered in a standard pot.
- 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.
- 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. ??? ***
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