North African Lamb Chops Recipes

NORTH AFRICAN LAMB CHOPS

Steps:

• Season the lamb chops with salt and place in a shallow dish.
• To make the chermoula, combine the cilantro, parsley, garlic, cumin, paprika, thyme, turmeric, lemon peel, oil, lemon juice, and pepper flakes in a food processor and process until smooth. Season to taste with salt and pepper.
• Pour three-quarters of the chermoula over the lamb and rub in. Cover and let marinate for up to 10 hours in the refrigerator. Store the remaining chermoula in the refrigerator (bring to room temperature before serving).
• To make the couscous, bring the water to a boil in a small saucepan. Add the couscous, dried mint, and salt. Cover and turn off the heat. Let steam for 8 minutes. Remove the lid and fluff the couscous with a fork. When slightly cooled, fold in the lemon zest and juice and the fresh mint, reserving some mint for garnish.
• Heat a 12-inch cast-iron skillet over medium-high heat. Remove the chops from the marinade, wiping off any excess. Arrange half of the chops in the pan in a single layer, taking care not to crowd them. Cook until well browned on both sides, turning as needed, about 8 minutes total. Repeat with the other half of the chops.
• Let the chops rest for 5 minutes before serving with the minted couscous and the remaining chermoula, garnished with the reserved fresh mint.

TRADITIONAL NORTH AFRICAN COUSCOUS (THE REAL WAY!)

Steps:

• Finely chop the onion and mince the garlic & place it in a large heavy bottomed pan with the meat or chicken, ras el hanout & a little olive oil. Fry gently to seal the meat/chicken. I use my pressure cooker pr large cast iron casserole for this.
• Chop the carrot, parsnip and courgette into 6ths. Cut the potato into 1/4's and roughly chop the swede. Chop khourchef or celery into roughly same size as carrot. (Peel the carrots, potato, parsnip and swede).
• Add the vegetables to the meat along with 1L of water and turn up heat so they begin simmering. If using the chilli add it now, along with salt and pepper. If cooking in a regular pan then cook for 40 minutes like this. If using the pressure cooker as I do then 20 minutes will be enough.
• Add the tomatoes, chick peas and dried mint and 1/2L more water or enough to create a 'stew' consistency.
• Return to heat and cook in pan for further 30 minutes and if using pressure cooker then cook on med to high for a further 25 minutes.
• Take a 500g pack of medium couscous and pour into a gas'a if you have one. If not find the biggest bowl you have. Pick out any 'bits' and sprinkle water - about 50mls and a tsp of salt over the couscous and using your hand rub 1/2 tsp of oil through the couscous to stop it sticking. Fill a couscousier or steamer half full with the couscous (as it swells).
• When you 1st notice steam coming from the couscous, count 10 minutes. After that remove from the steamer, place in gas'a and use your hands to 'open' the couscous (rub it together between hands to remove clumps). This is very hot and you need to keep wetting you hand with cold water and sprinkling a little on the couscous.
• Return to steamer when thoroughly opened. Repeat process of steaming and opening twice more.
• Finally remove from steamer and place back in gas'a. Open for final time and rub a tbsp of ghee or smen into the couscous along with 2tsp of butter or margarine. Add salt to taste.
• Serve the couscous in the gas'a with sauce on top as traditional style or in tagine etc. Usually we place the meat/chicken in place - 1 for each guest and decorate the couscous with the veg before ladling some of the sauce over the top.
• If you used the chilli, put it on a plate and let people help themselves to it!

LAMB TAGINE

Steps:

• Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
• Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
• If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.

NORTH AFRICAN LAMB STEW

Steps:

• Heat oil in a 5-liter or larger pressure cooker over medium-high heat.
• Add lamb cubes in batches to avoid overcrowding; brown on all sides, about 5 minutes per batch.
• Transfer browned lamb to plate with slotted spoon.
• Add onion and garlic to heated fat; saute to soften slightly, 2 to 3 minutes.
• Return lamb to pot and stir in remaining ingredients, including wine and salt and pepper to taste.
• Stir slightly while the mixture comes to the boil to avoid scorching.
• Place the lid on the cooker and bring pressure to the second red ring.
• Adjust the heat to maintain pressure at the second red ring and cook for 15 minutes.
• Use Natural Release method. (10 to 15 minutes extra).
• When the pressure has dropped, test the meat.
• It should be fork-tender.
• If not, stir the mixture to prevent scorching, replace the lid when the mixture begins to boil, and cook on the second red ring another 5 minutes longer.
• Use quick-release (finger-tip release) method.
• Garnish with mint leaves and serve with rice.

GRILLED CHARMOULA LAMB CHOPS

Steps:

• Break cinnamon sticks into 1-inch pieces and finely grind in batches in an electric coffee/spice grinder with coriander, cumin, and cloves. Stir together with paprika and cayenne.
• Stir together 1/4 cup oil and 1 tablespoon garlic in a large bowl and add 25 lamb chops, tossing to coat. Season with salt and toss with 1/4 cup spice mixture and 1 cup cilantro to coat. Transfer coated lamb to sealable plastic bags and coat remaining meat in same manner. Marinate, chilled, at least 2 hours.
• Prepare grill.
• Season lamb with salt and grill in batches on an oiled rack about 4 minutes on one side, then 2 minutes on the other for medium-rare. (Alternatively, broil lamb under a preheated broiler 2 to 3 inches from heat.) Serve lamb warm or at room temperature.
• To make 6 servings:
• Follow the directions above using the following ingredient amounts:
• 1 (3-inch) cinnamon sticks
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 3 whole cloves
• 2 tablespoons paprika (not hot)
• 1/2 teaspoon cayenne
• 3 tablespoons olive oil
• 1 tablespoon finely chopped garlic
• 2 (8-rib) racks of lamb, frenched to the eye (about 2 3/4 lb. frenched)
• 4 cups chopped fresh cilantro (4 large bunches)