Moroccan Lamb with Cous-Cous

Source : To Prepare The Sauce Chop The Onion Pepper Apricots And Parsley The Lamb Should Be Cut Into Nice Bite Size Pieces Put A Pan On High Heat With Some O...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : March 15, 2021

Step:

  1. To prepare the sauce: chop the onion, pepper, apricots and parsley. The lamb should be cut into nice bite size pieces.

  2. Put a pan on high heat with some olive oil and then add the onions, pepper, apricots, butter and chilli flakes. Cook until the onions soften.

    Moroccan Lamb with Cous-Cous recipe step 2 photo
  3. Then add the cumin, pine nuts, chickpeas (including the juice in the tin) and parsley with a pinch of salt and pepper. The sauce needs to bubble for about 5 minutes.t

    Moroccan Lamb with Cous-Cous recipe step 3 photo
  4. Next, prepare the cous-cous. Put it into a bowl or pan and cover with boiling water. Add a pinch of salt and pepper, plus the juice from your lemon. Cover with foil and leave for about 10 minutes.

  5. Return to your sauce at this point, and bring it down to simmering, giving it a good stir around.

  6. Now get a frying pan or wok, add some olive oil and bring to a high heat. Whilst that is heating up, coat the lamb in a gentle layer of cumin and then straight into the pan. Cook until brown all over, or depending how you like your lamb!

    Moroccan Lamb with Cous-Cous recipe step 6 photo
  7. All this should come together nicely. Remove the silver foil and fluff up the cous-cous and serve the lamb on top before covering with the sauce. Present with yoghurt on the side to compliment.


Ingredients

  1. 500 g lamb fillet
  2. 1 medium red onion
  3. 1 pepper (whichever colour you like!)
  4. About 10 dried apricots
  5. 400 g tin of chickpeas
  6. 1 handful fresh parsley
  7. Ground cumin
  8. 1 small handful of pine nuts
  9. 400 g cous-cous
  10. 1 lemon
  11. 1 tablespoon balsamic vinegar
  12. 150 g natural yoghurt
  13. 1 sprinkling of chilli flakes
  14. Olive oil
  15. 1 small knob of butter

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