Tuesday 9 April 2013

Lamb Couscous Recipe

Today's main course is a classic Moroccan recipe for a traditional dish of cubed lamb in a spiced tomato base served on a bed of couscous. Simple to make, yet visually appealing and truly delicious.

As well as using fresh lamb, this recipe also works equally as well with diced leftover lamb and it's a great way of using up the remains of a roast (you can even use the lamb bones to make the stock for cooking the couscous).

Lamb Couscous

Serves: 4
Lamb couscous: Classic moroccan stew of spiced lamb served on a bed of couscous.


150g (1 1/2 cups) couscous
350ml (1 2/5 cups) lamb stock or vegetable stock
400g (14 oz) lamb, trimmed and diced
1 onion, diced
2 garlic cloves, crushed
2 tsp cumin seeds
1 tsp ground cinnamon
220g (8 oz) tin of chopped tomatoes
50g (1/2 cup) raisins
1 handful of fresh coriander, leaves only
1 lime, sliced into wedges


Rinse the couscous and place in a heat-proof bowl. Bring the stock to a boil, pour over the couscous, cover and set aside for 10 minutes. Fluff with a fork, re-cover and set aside until the lamb is ready.

Whilst the couscous is cooking, heat the oil in a large pan, add the lamb and fry gently for 5 minutes. Now add the onion and garlic. Stir well to combine then add the spices. Cover and cook over low heat for 5 minutes.

At this point add the tomatoes (with their juice), the raisins and the cooked couscous. Stir well to combine, season and cook covered for 8 minutes.

Turn onto a warmed serving dish then garnish with the coriander and lime wedges. Serve how, accompanied by the flatbreads.

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