Moroccan Lamb With Couscous Recipes

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.

Steps:

• Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 cup marinade to small bowl; cover, chill, and reserve as basting sauce. Add lamb to remaining marinade in medium bowl; toss to coat. Marinate 2 hours at room temperature or cover and refrigerate overnight.
• Prepare barbecue (medium-high heat). Remove lamb from marinade. Thread lamb cubes onto 8 skewers, dividing equally. Thread apricots and onion chunks alternately on remaining 8 skewers. Brush all skewers with some of reserved 1/2 cup marinade. Sprinkle onion-apricot skewers with salt and pepper. Grill onion-apricot skewers until onions soften and begin to brown, occasionally turning and basting with marinade and moving skewers to cooler part of barbecue if necessary to keep apricots from burning, about 10 minutes. Grill lamb to desired doneness, turning occasionally, about 8 minutes for medium-rare.
• Mound Golden Couscous on platter. Top with skewers and serve.

Steps:

• Heat gas or charcoal grill. Drizzle oil over lamb, and rub ras el hanout in lamb. Set aside.
• In 3-quart saucepan, toast couscous 3 to 5 minutes over high heat, stirring constantly, until fragrant. Add chicken broth and salt. Heat to boiling; cover and turn off heat. Let stand 5 to 6 minutes or until broth is absorbed. Uncover, and fluff couscous with fork. Transfer couscous to large bowl. Add dates, apricots, onion, lemon juice, honey and cinnamon; toss to coat. Set aside at room temperature.
• Place lamb steak on grill over medium-high heat. Cover grill; cook 7 to 9 minutes on each side or until brown on both sides (145°F). Transfer to cutting board, cover loosely with foil, and let sit 3 minutes. Cut diagonally into 1/2-inch slices.
• Divide couscous among 8 serving plates. Top with lamb. Sprinkle with mint.

Steps:

• Mix ground cumin, coriander, paprika and fennel seeds in a bowl. Put the olive oil in a big sauce pan with lid or a casserole in medium heat. When the oil is hot, put in the mixed spices. Fry them for 1-2 minutes until you can smell the lovely fragrance of the spices. Add ginger and chili, fry for a further 1 minute.
• Add lamb shanks in the pan, make sure the shanks are coated with the spices while browning the meat. After the lamb shanks are nice and brown, add the chopped tomatoes, and cook for 2-3 minutes.
• Add chicken stock into the pan, make sure the lamb shanks are largely covered, and bring it to boil. Add cinnamon stick, salt and honey to the pot, cover the pan with the lid and reduce the heat to let it simmer for 30 minutes.
• After 30 minutes, adjust the seasoning to your preference. Let the lamb continue to cook for another 2 hours, and turn the lamb shanks over every 30 minutes, and add additional water if the stocks becomes a bit dry.
• After 2 hours and 30 minutes, add the chopped apricots, figs and almond flakes to the lamb, and continue to cook for another 30 minutes. The meat should be almost falling off the bones by now.
• Meanwhile, put couscous in a large bowl, and cover with the sauce from the lamb. The liquid should be enough to cover the couscous with a finger width of extra water on the top. Cover the bowl with the lid from the pot for about 5 minutes. This would allow the couscous to soak up all the flavours. Uncover the bowl, and fluff the couscous up with a fork. Sprinkle some of the chopped coriander and mix.
• Divide the couscous up into 2 bowls, and dish out the lam shank on top of the couscous. Don't forget to put some of that lovely sauce on top of the dish. And finally, sprinkle some of the chopped coriander on top.

Steps:

• Toast almond slivers in dry frying pan over medium heat, tossing until golden. Transfer to a small bowl, cool before using.
• Melt butter in large saucepan, saute garlic until softened. Add stock and saffron, bring to a boil.
• Stir couscous through boiling stock, remove sauce pan from heat: cover and stand 5 minutes until all stock is absorbed. Using a fork, seperate the couscous grains.
• Preheat grill to medium, rub sersoning and oil into lamb, grill 3 - 4 minutes per side, or until cooked to your liking. Remove from grill and set aside to rest, keep meat warm until needed.
• Cook red peppers and zucchini on grill for 2 - 3 minutes per side.
• Toss red peppers, zucchini, chickpeas and herbs through the warm couscous, top with sliced lamb and sprinkle with the almonds. Enjoy!

Steps:

• In a saucepan cover chickpeas with water and cook, covered, until tender.
• Drain, cool and remove skins.
• In bottom of a Couscoussier (or double stock pot w/steamer), preheat 5 tablespoons of butter and oil over medium heat until hot.
• Add lamb, salt, spices, onions, herb sprigs and tomatoes; cover and simmer, stirring occasionally for 10 minutes.
• Add 3 quarts water and chickpeas; cover and simmer over low heat, 1 1/2 hours.
• Cut meat into chunks, discarding bones.
• Add carrots, turnips and quince to lamb broth and simmer 30 minutes.
• In a separate saucepan cover squash with broth from lamb stew and simmer until tender.
• To lamb broth add zucchini, chili pepper, and raisins.
• Top with colander containing couscous, cover and steam 20 minutes.
• Dot couscous with remaining butter during last 5 minutes of steaming.
• To serve, spoon couscous onto serving dish and toss with Ghee*, Smen** or butter.
• Spread out to form a large well in center.
• With a slotted spoon transfer meat and vegetables into well.
• Add drained squash.
• Strain broth, adjust seasoning to taste and moisten couscous and vegetables with broth.

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.

Steps:

• Sprinkle the lamb with Moroccan spice. Heat the oil in a pan, add the lamb fillets and cook until the lamb is cooked as desired. Remove the lamb to a warm serving plate.
• Add the onion, garlic, red pepper and carrot to the pan and cook for 2-3 minutes.
• Add the tomatoes and juice, and the Baby Peas, stirring to combine. Cover and cook over a low heat for 10 minutes.
• Spoon the sauce onto the prepared couscous. Cut the lamb into slices and serve on top of the sauce.