Recipe By Munch Master
Ref: 629
Heading: Mains
Cuisine: African/Moroccan
Food Type: Meat
No of Portions: 4
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Ingredients & Prep
2000 g
Lamb of choice cut into chunks
800 ml
Water
800 g
Tomatoes tinned chopped
100 g
Apricots dried chopped
1 Onion large chopped
2 Lamb stock cube or gel pot
50 g
Fresh ginger finely chopped or grated
2 tbsp
Apricot jam
4 Garlic clove finely grated
1 tsp
Chilli powder
1 Cinnamon stick
1 tbsp
Lemon juice
2 tbsp
Veg oil
Marinade
2 tsp
Ground cumin
2 tsp
Ras en hanout
2 Garlic clove finely grated
2 tsp
Ground turmeric
1 tsp
Ground coriander
1 tsp
Saffron strands
3 tbsp
Olive oil
Couscous
300 g
Couscous
500 ml
Water
100 g
Feta cheese crumbled
1 Chicken stock cube of gel pot
20 g
Fresh flat leaf parsley chopped
20 g
Fresh mint chopped
50 g
pine nuts dry roasted
Garnish
2 Red sweet/bell pepper
brushing
Olive oil
Method
Step 1
Place Lamb & all marinade ingredients into a lidded casserole or oven proof pot & place in the fridge for at least 3 hours, better over night.
Step 2
Pre-heat oven to 160'c fan.
Step 3
In a frying pan on a med/high heat add veg oil & fry onions, ginger & garlic until light brown, then add cinnamon stick & chilli powder stir in then tip all the onion mixture on top of the marinated lamb in the pot.
Step 4
Add to the pot water, stock cube, tomatoes, apricot jam & lemon juice, stir altogether & place in the oven for 4 hours.
Step 5
To make the couscous, dry fry the pine nuts until light golden brown by moving the pan around, when done tip into a bowl, dissolve stock cube or gel pot in a littler or the boiling water, then place dry couscous in a lidded high sided frying pan of wok, heat dry couscous until it starts to colour, add boiling water & dissolved stock, mix then turn off the heat & set it stand for 10 mins to absorb the liquid.
Step 6
Garnish, cut peppers in quarters, coat in olive oil & a little salt & place under a hot grill until the skin starts to blister & burn then remove skin & serve.
Step 7
To make the couscous, dry fry the pine nuts until light golden brown by moving the pan around, when done tip into a bowl, dissolve stock cube or gel pot in a littler or the boiling water, then place dry couscous in a lidded high sided frying pan of wok, heat dry couscous until it starts to colour, add boiling water & dissolved stock, mix then turn off the heat & set it stand for 10 mins to absorb the liquid.
Step 8
Garnish, cut peppers in quarters, coat in olive oil & a little salt & place under a hot grill until the skin starts to blister & burn then remove skin & serve.
Step 9
Add nut, chopped herbs & crumbled feta & fold in the couscous, then tip into a warm serving bowl.
Suggestion & Tips
You can use chicken if you wish, & add sprinkle some fresh chopped coriander as well. Flat bread is good with this dish.