Mongolian Lamb Casserole With Couscous Recipes

MOROCCAN LAMB WITH COUSCOUS

Steps:

• Heat gas or charcoal grill. Drizzle oil over lamb, and rub ras el hanout in lamb. Set aside.
• In 3-quart saucepan, toast couscous 3 to 5 minutes over high heat, stirring constantly, until fragrant. Add chicken broth and salt. Heat to boiling; cover and turn off heat. Let stand 5 to 6 minutes or until broth is absorbed. Uncover, and fluff couscous with fork. Transfer couscous to large bowl. Add dates, apricots, onion, lemon juice, honey and cinnamon; toss to coat. Set aside at room temperature.
• Place lamb steak on grill over medium-high heat. Cover grill; cook 7 to 9 minutes on each side or until brown on both sides (145°F). Transfer to cutting board, cover loosely with foil, and let sit 3 minutes. Cut diagonally into 1/2-inch slices.
• Divide couscous among 8 serving plates. Top with lamb. Sprinkle with mint.

MONGOLIAN LAMB CASSEROLE WITH COUSCOUS

Steps:

• Cut lamb into strips. Heat 2 tablespoons of olive oil in a large pan, add lamb in batches and cook until browned. Remove lamb and set to one side, heat the remaining tablespoon of oil and add onion and garlic, cook until onion softens.
• Return lamb to pan along with sugar, soy sauce, black bean sauce, stock, water, sherry, sweet chili sauce and 5 spice powder.
• Simmer, covered, about 50 Min's or until lamb is tender.
• Blend a little water with cornflour, add 3 green onions, stir, add cornflour and stir until mixture boils and thickens.
• Serve with couscous and top with remaining sliced green onions.
• Couscous.
• Heat water in a pan and add vegetable stock to water, add sachets of couscous and leave about 2 Min's until soft.
• Remove sachet cut open and pour into bowl fluff with a fork and serve.
• Or prepare couscous according to your packet directions, just add vegetable stock to water, as this gives added flavour to couscous.

LAMB CASSEROLE

Steps:

• Preheat oven to 180°C.
• Lightly seal the lamb forequarter pieces with some oil in a large frying pan and then remove from the pan.
• Using same pan add onion, garlic and carrot and lightly fry until onions are clear.
• Add the tomato base (pasta sauce), stock and water and stir. Add oregano, salt and paper. Add the lamb forequarter pieces again and mix through.
• Remove from heat and transfer into casserole dish.
• Add peas.
• Add more water and tomato base (pasta sauce) if needed. The lamb forequarters should be almost covered.
• Bake in oven for at least two and a half to three hours at 180°C Check after one and a half hours, stir through, add water/base if necessary.
• Serve with boiled potatoes.