Best Spicy Lamb With Garlic Couscous Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPICY LAMB COUSCOUS



Spicy Lamb Couscous image

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

1 1/2 pounds lamb leg
1 medium onion, chopped (1/2 cup)
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
1 teaspoon ground cinnamon
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
2 garlic cloves, finely chopped
3 cups hot cooked couscous
Red pepper sauce, if desired
1/4 cup chopped fresh mint leaves

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

SPICED LAMB CHOPS ON SAUTEED PEPPERS AND ONIONS WITH GARLIC AND MINT COUSCOUS



Spiced Lamb Chops on Sauteed Peppers and Onions with Garlic and Mint Couscous image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

8 loin lamb chops
Coarse salt and coarse black pepper
2 teaspoons ground cumin, 1/3 palm full
2 teaspoons ground coriander, 1/3 palm full
2 teaspoons sweet paprika, 1/3 palm full
4 tablespoons extra-virgin olive oil, divided
2 green bell peppers, seeded and cubed, 1-inch pieces
1 large yellow skinned onion, cubed, 1-inch pieces
1 cup grape tomatoes
1/2 cup chopped flat-leaf parsley, a couple of handfuls
3 cloves garlic, finely chopped
3 tablespoons pine nuts
1 1/2 cups chicken stock
1 1/2 cups couscous
5 or 6 sprigs fresh mint, finely chopped, about 3 tablespoons

Steps:

  • Cover the chops with waxed paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes.
  • Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes. Add half the flat-leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat.
  • Place a tablespoon of extra-virgin olive oil in a small pot for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Saute garlic 1 minute then add the pine nuts to toast a little. Add chicken stock to the pot and bring it up to a boil. Add couscous, remove from heat, and cover the pot. Let stand for 5 minutes.
  • Return skillet to stove and add another tablespoon extra-virgin olive oil, a turn of the pan. Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium well chops. Place chops on top of the peppers and onions.
  • Fluff couscous with a fork and stir in mint and the remaining parsley. Pass couscous at the table. It makes a nice bed for the veggies and lamb to catch all the juices.

SPICY LAMB TAGINE WITH COUSCOUS



Spicy Lamb Tagine with Couscous image

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

1 3/4 lbs lean lamb leg steak
1 1/2 ounces onions, chopped
2 cloves garlic, chopped
1/2 teaspoon cayenne pepper
2 inches cinnamon sticks, broken in half
1 teaspoon ground ginger
1 teaspoon paprika
10 -12 saffron strands
turmeric, if you want a little colour
salt and pepper
4 1/2 ounces ready to eat dried apricots, quartered
6 ounces carrots, diced
3 1/2 ounces zucchini, diced
12 ounces tomatoes, chopped
2 tablespoons chopped fresh coriander (chopped)
2 tablespoons chopped fresh parsley
10 ounces couscous
fresh coriander
parsley

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.

MOROCCAN LAMB WITH COUSCOUS



Moroccan Lamb With Couscous image

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

2 (200 g) lamb fillets (the marinade would be enough for 4 fillets)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon cinnamon
1 teaspoon paprika
1/2 teaspoon ground ginger
1/4 teaspoon harissa
100 ml yogurt
2 cups water
2 teaspoons vegetable stock powder
2 tablespoons hot mango chutney
1 (100 g) sachet quick-cooking couscous
1/2 red pepper, diced
1/2 yellow pepper, diced
1 tablespoon lemon juice
3 tablespoons red currants
2 tablespoons fresh coriander, finely chopped
100 ml yogurt
1 tablespoon fresh coriander, finely chopped (this is extra so a total of 3 tablespoons altogether.)

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 BRAISED LAMB WITH COUSCOUS



Moroccan Braised Lamb with Couscous image

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

2 shoulders of lamb (about 5 pounds each, including the bone)
Salt and freshly ground pepper to taste
4 tablespoons vegetable oil
1 leek, cleaned and diced
2 onions, peeled and diced
4 turnips, halved
4 carrots, peeled and cut into rounds about 1/4 inch thick
2 teaspoons grated fresh ginger
1/2 teaspoon ground cinnamon
1 teaspoon ground turmeric
1/2 teaspoon ras el hanout
4 or 5 cloves garlic, diced
4 zucchini, each cut into 4 pieces
1 to 2 tablespoons harissa sauce, or to taste (see following recipe)
1 tablespoon harissa (see page 33)
1 cup couscous broth (see page 270)
Salt and freshly ground pepper to taste
1 heaping teaspoon ground cinnamon
1 hot Spanish pepper, diced
(about 1 cup)

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.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #main-dish     #lamb-sheep     #african     #moroccan     #dietary     #low-sodium     #low-in-something     #meat

Related Topics