Best Moroccan Lamb With Tomato Couscous Recipes
MOROCCAN LAMB WITH COUSCOUS
This is a really simple recipe to make it can be on the table in 30 Min's not including the marinating time. The marinade is easy to make and something you can do the night before or before work and it is ready to go when you walk through the door. I love couscous and I think it pairs very well with this dish. I use quick cooking couscous which comes in sachets of 100g each to serve 1-2 people depending on whether making as is or serving as an accompaniment like I did. The brand I buy only takes 2 Min's to cook and you place the sachet in boiling water, so when you get to the part where you add stock and hot mango chutney to the water, please note that this is just to flavour couscous and not to be mixed with it.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 35m
Yield 2 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 918.8, Fat 58.1, SaturatedFat 25.8, Cholesterol 161.1, Sodium 175.6, Carbohydrate 54, Fiber 6.1, Sugar 7.1, Protein 44.3
MOROCCAN LAMB WITH TOMATO & COUSCOUS
Tender lamb fillets coated with Moroccan spice, panfried and served with a tomato vegetable sauce on a bed of couscous. Adapted from a recipe from the Simply Great Meals Recipe Club website.
Provided by bluemoon downunder
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 580.5, Fat 47.1, SaturatedFat 18.7, Cholesterol 111, Sodium 101.9, Carbohydrate 12.3, Fiber 3.1, Sugar 6.3, 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.
MOROCCAN SLOW-COOKED LAMB
Categories Soup/Stew Ginger Lamb Tomato Stew Dinner Apricot Chickpea Winter Cinnamon Coriander Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.
- Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)
- Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.
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