Leftover Moroccan Style Lamb And Beef Spicy Cous Cous Recipes
LEFTOVER MOROCCAN STYLE LAMB AND BEEF SPICY COUS COUS
I used the leftovers from my pot roast lamb for this I removed the remaining meat from the bone of the lamb. You could make this with just beef but the remaining juice and fat from the roast lamb tastes nice in the stew, you can use lamb beef or whatever you wish in this. I cooked this in the same enamel pot I used for the lamb. If your not making this with leftovers you may want to add a tablespoon of olive oil to the mix. I used my fruity African spice rub in this please see recipe on zaar
Provided by cakeinmyface
Categories Lamb/Sheep
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Soak you raisins and apricots In the red wine for about an hour.
- Heat up a non stick frying pan and sear the beef on all sides for about 5 minutes, add to the casserole dish that contained your lamb and its juices etc.
- Add the veggies and fruit and wine, stock cube the tomatoes and the spice rub, stir well . Top with water cover with lid.
- Put on lid and put in oven at gas mark 4 for approximately 4 hours check halfway through and add more water if necessary.
- Half hour before serving add the cous cous cover and bake for half hour the cous cous should absorb much of the juice.
- Serve with a squeeze of lemon or flaked almonds etc on top- I cant do this cos im allergic to nuts but ive heard its nice.
Nutrition Facts : Calories 556.5, Fat 19.8, SaturatedFat 7.9, Cholesterol 74.8, Sodium 292.1, Carbohydrate 59.3, Fiber 7, Sugar 26.3, Protein 26.7
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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