Moroccan Minced Lamb With Couscous Recipes
MOROCCAN SPICED MINCE WITH COUSCOUS
Adding dried fruit, fresh mint and warm spices to savoury dishes is typical of North African cooking. Quorn replaces meat in this recipe
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large nonstick pan, add the onions and cook gently for 5 minutes until they soften. Stir in the Quorn and spices (unlike meat and poultry, Quorn doesn't need to be browned), then add the apricots and stock. Bring to the boil, then turn the heat down and cook gently for 10-15 minutes.
- Meanwhile, make up the couscous following the packet instructions - it will take about 450ml boiling water to give it a nice fluffy texture. Fork through the lemon zest and mint. Season to taste.
- Spoon the couscous onto serving plates, pile the Quorn mixture on top and scatter with the cashews.
Nutrition Facts : Calories 497 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 1.21 milligram of sodium
MOROCCAN LAMB KEBABS WITH GOLDEN COUSCOUS
Provided by Bruce Aidells
Categories Lamb Backyard BBQ Dinner Apricot Summer Grill Grill/Barbecue Couscous Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 cup marinade to small bowl; cover, chill, and reserve as basting sauce. Add lamb to remaining marinade in medium bowl; toss to coat. Marinate 2 hours at room temperature or cover and refrigerate overnight.
- Prepare barbecue (medium-high heat). Remove lamb from marinade. Thread lamb cubes onto 8 skewers, dividing equally. Thread apricots and onion chunks alternately on remaining 8 skewers. Brush all skewers with some of reserved 1/2 cup marinade. Sprinkle onion-apricot skewers with salt and pepper. Grill onion-apricot skewers until onions soften and begin to brown, occasionally turning and basting with marinade and moving skewers to cooler part of barbecue if necessary to keep apricots from burning, about 10 minutes. Grill lamb to desired doneness, turning occasionally, about 8 minutes for medium-rare.
- Mound Golden Couscous on platter. Top with skewers and serve.
MOROCCAN LAMB WITH COUSCOUS
Flavorful lamb top round is a highly desirable cut. Lean, affordable and easy to work with, cooking this cut of meat is a great way to fall in love with lamb.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 330, Carbohydrate 53 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 17 g, TransFat 0 g
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 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
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