ONE-PAN LAMB & COUSCOUS
Whip up a deliciously flavoursome lamb dish in one pot and within half an hour
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Rub the lamb with half the harissa paste. Heat the oil in a frying pan and fry the lamb for 3 mins on each side for medium-rare, or a little longer for well-done. Lift the meat out of the pan and tip in the remaining harissa, the dried fruit and nuts, couscous and chickpeas, then stir to coat in the paste. Take the pan off the heat and pour in the stock. Stir briefly, return the lamb to the pan and cover with a lid or tightly-fitting foil for 10 mins until the couscous has absorbed all the liquid.
- Fluff up the couscous with a fork, season to taste and fold the mint leaves through to serve.
Nutrition Facts : Calories 610 calories, Fat 27 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 44 grams protein, Sodium 1.15 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.
SPICY LAMB COUSCOUS
North African flavors marinate tender lamb that you grill and serve with hot cooked couscous, the wheat-grain semolina served as a grain side dish in this part of the world.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h28m
Yield 6
Number Of Ingredients 14
Steps:
- Remove fat from lamb. Cut lamb into 1 1/2-inch cubes. Mix remaining ingredients except couscous, mint and pepper sauce in glass or plastic bowl. Add lamb; stir to coat with marinade. Cover and refrigerate 4 hours.
- Set oven control to broil. Spray broiler pan rack with cooking spray. Remove lamb from marinade. Place lamb on rack in broiler pan. Broil with tops 5 inches from heat 6 minutes; turn. Spoon pan drippings over lamb. Broil about 7 minutes longer or until no longer pink in center.
- Mix couscous and mint. Serve lamb over couscous. Serve with pepper sauce.
Nutrition Facts : Calories 275, Carbohydrate 25 g, Cholesterol 80 mg, Fiber 2 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 460 mg
SPICY LAMB WITH GARLIC COUSCOUS
A spicy Moroccan style dish. As the couscous has minimal cooking time the garlic flavour is quite strong, reduce the amount of garlic in the couscous or use some roasted garlic paste if you aren't keen on very garlicky food. This recipe came from the Home Beautiful magazine. The marinade also works well with chicken fillets.
Provided by EeeGee
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE LAMB.
- Trim off any fat.
- In a small bowl combine the chili, cumin, garlic and coriander.
- Rub the mix into the lamb, you can allow it to marinate for up to 4 hours but it isn't essential.
- Cook the lamb on a preheated, oiled grill plate until browned and cooked to your liking.
- Remove from grill, sprinkle with a little sea salt and cover to keep warm.
- FOR THE COUSCOUS.
- Combine the stock, garlic and peas in a medium saucepan and bring to the boil.
- Remove from the heat and stir in the couscous and oil.
- Cover and stand for about 5 minutes or until the liquid is absorbed.
- Fluff with a fork.
- TO SERVE.
- Slice the lamb, place on top of a mound of couscous and add a dollop of yoghurt.
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.
SPICY LAMB TAGINE WITH COUSCOUS
Very, very good Moroccan stew over fluffy couscous.Delicious for dinner tonight!!Wonderfull change! from Reader's digest.
Provided by Derf2440
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Trim any fat off the lamb and cut it into 1 inch cubes.
- Put the meat, onions, garlic, cayenne pepper, cinnamon, ginger, paprika and saffron if using,into the bottom of a double boiler or a large saucepan, season to taste and add enough water to cover.
- Bring the contents to a boil, then cover the pan, reduce the heat to low, and simmer for 1 hour 30 minutes.
- Add the apricots, carrots,zucchini,tomatoes, coriander and parsley to the pan and cook, covered for a further 15 minutes.
- Meanwhile, following package directions, prepare enough couscous for 6 people.
- Add salt to taste.
- To serve, spoon the couscous onto serving dish, lift the lamb and vegetables from the pan with a slotted spoon and lay them on top of the couscous and sprinkle them with chopped coriander and parsley.
- Pour the broth into a jug or bowl to serve separately and let people help themselves at the table.
More about "spicy lamb couscous recipes"
MOROCCAN LAMB AND VEGETABLE COUSCOUS RECIPE
From foodandwine.com
Author Anya Von BremzenTotal Time 3 hrs 40 mins
- In a very large, enameled cast-iron casserole, melt 3 tablespoons of the butter in the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. In a small bowl, crumble the saffron into 2 tablespoons of hot water and let stand for at least 10 minutes.
- Season the lamb shanks with salt and black pepper and dust with paprika. Add the lamb shanks to the casserole and cook over moderate heat, turning occasionally, until the shanks are well browned, about 7 minutes. Stir in the 1 tablespoon of paprika, the cumin and cayenne and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and 3 quarts of water and bring to a boil over moderately high heat. Skim off any fat and add the saffron and its soaking liquid, the parsley bundle and a large pinch of salt. Reduce the heat to low, cover partially and simmer until the lamb is tender, about 2 hours.
- Transfer the lamb shanks to a large plate and cover with foil. Add the potatoes, celery and carrots to the casserole, cover and simmer over moderate heat until almost tender, about 10 minutes. Add the red peppers and zucchini and simmer uncovered until all the vegetables are tender, about 10 minutes longer. Remove from the heat and discard the parsley bundle; set aside 1 cup of the cooking liquid. Stir in the frozen peas.
- Remove the meat from the lamb shanks and cut it into 3/4-inch pieces. Return the meat to the stew.
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