Spanish Lamb And Couscous Recipes

SPANISH LAMB AND COUSCOUS

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook lamb in skillet, turning once, until brown on both sides.
• Stir in bell pepper, chili sauce, tomatoes, cumin, marjoram, garlic powder and salt; reduce heat to medium-low. Cover and simmer about 10 minutes or until lamb is light pink in center.
• Stir in olives; sprinkle with parsley. Serve with couscous.

MOROCCAN LAMB WITH COUSCOUS

Steps:

• Prep time does not include marinating time.
• Combine all the marinade ingredients in a bowl or storage container, mix well, add lamb fillets, turn to coat, cover, marinade several hours or overnight.
• Remove lamb from marinade, discard left over marinade, cook lamb in a fry pan, or grill, or BBQ until cooked as desired, slice thickly and serve over couscous.
• Couscous.
• In a small fry pan heat a little olive oil and cook peppers until tender.
• Bring water, stock and mango chutney to the boil, add couscous sachet and cook according to packet instructions (mine is 2 Minute Couscous.)Drain and place couscous in a bowl fluff with fork.
• Add peppers, lemon juice, coriander and currants stir gently to combine.
• Yogurt.
• Combine yogurt with coriander, stir and serve drizzled over lamb.
• To Serve: Place a mound of couscous in the centre of a plate, arrange sliced lamb on top and drizzle with yogurt.

ONE-PAN LAMB & COUSCOUS

Steps:

• Rub the lamb with half the harissa paste. Heat the oil in a frying pan and fry the lamb for 3 mins on each side for medium-rare, or a little longer for well-done. Lift the meat out of the pan and tip in the remaining harissa, the dried fruit and nuts, couscous and chickpeas, then stir to coat in the paste. Take the pan off the heat and pour in the stock. Stir briefly, return the lamb to the pan and cover with a lid or tightly-fitting foil for 10 mins until the couscous has absorbed all the liquid.
• Fluff up the couscous with a fork, season to taste and fold the mint leaves through to serve.

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.

SPANISH COUSCOUS WITH AROMATIC VEGETABLES

Steps:

• Cut one zucchini into rounds that are a little over 1/2 inch (1.27 cm) thick, then cut each round into 9 evenly sized pieces to end up with cubes of zucchini, thinly slice 1 onion, thinly slice 3 cloves of garlic and finely grate 1 large tomato
• Add 1/2 tsp cumin powder into a bowl, along with 1/2 tsp ginger powder, 1/4 tsp cinnamon powder, 1/2 tsp dried cilantro, 1/4 tsp hot smoked paprika, 1/4 tsp saffron threads and 1/8 tsp ground cloves, mix together until well combined
• Heat a sauce pan with a medium to medium-high heat, add in 1 tbsp extra virgin olive oil, a generous 1/4 tsp cumin powder, 1/4 tsp cinnamon powder and 1 tbsp dried cilantro, mix together, after 1 minute add in a generous cup of vegetable broth, once it comes to a boil add in 1 cup of couscous, give it a quick mix, place a lid on the pan and turn off the heat
• Meanwhile, heat a fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the sliced onion, chopped zucchini and sliced garlic, mix with the olive oil, after 6 minutes and the onion & zucchini are translucent, add in the spice blend, mix together until well combined, then add in the grated tomato and season with sea salt & black pepper, mix together and let it simmer on a medium heat for about 5 minutes
• About 10 minutes after turning off the heat on the couscous remove the lid, add in 2 tbsp cashews and 2 tbsp raisins, using a fork fluff up the couscous
• Grab the vegetables that have been simmering and transfer into serving dishes, top off with the couscous and sprinkle with freshly chopped parsley, enjoy!

MOROCCAN BRAISED LAMB WITH COUSCOUS

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.

LAMB KEBABS WITH COUSCOUS

Steps:

• Whisk together 1/4 cup oil, pepper, cumin, cinnamon, garlic, lemon juice and zest. Add lamb and mix to coat. Cover with plastic wrap and marinate in refrigerator, at least 2 hours.
• Heat broiler and line broiler pan with aluminum foil. Bring 2 cups of water with 1/2 teaspoon salt to a boil. Pour couscous into a heatproof bowl, and stir in 1 tablespoon olive oil. Add half the boiling water, cover for 5 minutes, then stir and add the remaining water. Cover.
• While couscous steams, thread lamb onto skewers. Scrape marinade into small saucepan. Season lamb with salt. Broil, 4 minutes a side for medium rare. Remove lamb and keep warm. Add drippings to marinade. Bring to boil for a minute, remove from heat; whisk in yogurt.
• Fluff couscous with a fork and place on a platter. Place skewers on top and sprinkle with mint. Have each guest spoon sauce onto lamb.

MOROCCAN LAMB SHANK WITH COUSCOUS

Steps:

• Mix ground cumin, coriander, paprika and fennel seeds in a bowl. Put the olive oil in a big sauce pan with lid or a casserole in medium heat. When the oil is hot, put in the mixed spices. Fry them for 1-2 minutes until you can smell the lovely fragrance of the spices. Add ginger and chili, fry for a further 1 minute.
• Add lamb shanks in the pan, make sure the shanks are coated with the spices while browning the meat. After the lamb shanks are nice and brown, add the chopped tomatoes, and cook for 2-3 minutes.
• Add chicken stock into the pan, make sure the lamb shanks are largely covered, and bring it to boil. Add cinnamon stick, salt and honey to the pot, cover the pan with the lid and reduce the heat to let it simmer for 30 minutes.
• After 30 minutes, adjust the seasoning to your preference. Let the lamb continue to cook for another 2 hours, and turn the lamb shanks over every 30 minutes, and add additional water if the stocks becomes a bit dry.
• After 2 hours and 30 minutes, add the chopped apricots, figs and almond flakes to the lamb, and continue to cook for another 30 minutes. The meat should be almost falling off the bones by now.
• Meanwhile, put couscous in a large bowl, and cover with the sauce from the lamb. The liquid should be enough to cover the couscous with a finger width of extra water on the top. Cover the bowl with the lid from the pot for about 5 minutes. This would allow the couscous to soak up all the flavours. Uncover the bowl, and fluff the couscous up with a fork. Sprinkle some of the chopped coriander and mix.
• Divide the couscous up into 2 bowls, and dish out the lam shank on top of the couscous. Don't forget to put some of that lovely sauce on top of the dish. And finally, sprinkle some of the chopped coriander on top.

SPANISH-STYLE SLOW-COOKED LAMB SHOULDER & BEANS

Steps:

• To make the spice mix, combine all of the ingredients together with a large pinch of salt. Slash the lamb shoulder all over with a sharp knife and rub in. If you have the time, marinate for up to 24 hrs, but this is not essential.
• Heat the oven to 150C/130C fan/gas 2. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the onions, carrots and garlic and sizzle for 5 mins until the onions and carrots are softened. Pour over the stock, then bring to the boil. Nestle the lamb in the pan and cover, then transfer to the oven and roast for 2 hrs.
• Uncover and transfer the lamb to a plate using tongs. Stir the beans, peppers and olives through the stock in the pan, sit the lamb back on top and return to the oven, uncovered, for 1 hr 30 mins until the lamb is cooked through. Transfer the lamb to a board and shred using two forks. Stir the parsley through the braised beans before serving.

SPANISH LAMB WITH SHERRY, HONEY & PEPPERS

Steps:

• Make sure your lamb isn't too damp - pat it dry with kitchen paper if you need to, otherwise it won't colour well. Heat 1 tbsp olive oil in a large casserole dish and brown the lamb over a high heat in batches (if you crowd the pan the meat will sweat and not brown). Remove with a slotted spoon as you go. When all the lamb is browned, add the remaining oil and cook the onion and peppers over a medium heat until the onion is golden and the vegetables are softened. Add the garlic and paprika, and cook for a further 1 min, then add the sherry and bring to a simmer.
• Put all the lamb back in the pan, along with the stock, saffron, sherry vinegar and honey. Season and bring to just under the boil. Turn the heat down, cover the pan and leave to cook very gently for 2 hrs, turning the meat every so often.
• In the last half hour of cooking time, remove the lid so that the sherry and stock can reduce. You want to end up with completely tender meat in a flavoursome gravy - how long this takes will depend on how wide your pan is so you may need to give it longer than 30 mins. Check the seasoning. You're unlikely to need to adjust the vinegar or honey but you might want to sweeten the dish slightly. Scatter the parsley or almonds on top (or use both). Serve with the couscous.

MERGUEZ AND LAMB COUSCOUS

Steps:

• Place lamb in a deep kettle (preferably one with a steamer attachment on top). Add onions, rutabaga and fennel. Season with salt, and add 4 quarts cold water (it should cover the ingredients), black pepper and ginger.
• Bring to a boil, reduce heat and simmer for 45 minutes.
• Meanwhile, place couscous in a large bowl, and cover with cold water. Mix thoroughly with your hands to break up lumps. Transfer couscous to a steamer attachment with fine holes (if you do not have one, try a colander), and drain the couscous into a separate bowl. Then, transfer couscous to the original large mixing bowl, and let sit 15 minutes.
• Break up the couscous again with your hands, and return it to the steamer or colander. Place the steamer over the simmering lamb and vegetables. Cover and let steam for about 15 minutes.
• Return couscous to a large bowl and, when it is cool, grease your hands with the olive oil and mix the grains thoroughly, breaking up any lumps. Do this several times, adding more oil.
• Return couscous to steamer, and place over simmering meat and vegetable liquid, covered.
• When meat has cooked for 45 minutes, add carrots, raisins, chickpeas and merguez. Taste broth for seasoning. Add more pepper if necessary (withhold salt until the end). Simmer for another 20 minutes. (At this point the stew may be set aside to cool, scraped of any surface fat, and reheated before serving. Place couscous in a large bowl and cover with a damp towel.)
• When ready for final cooking, place stew over a medium-low flame. Place a couscous-filled steamer on top, covered. Bring to a boil, reduce to simmer and cook for 20 minutes. Taste for seasonings before serving.
• Place a mound of couscous on a warm plate. Cover with meat, vegetables and broth. Serve with hot sauce, like Tabasco, on the side.

HEARTY LAMB CHOPS WITH COUSCOUS RECIPE BY TASTY

Steps:

• Make the dry rub: In a small bowl, mix together the salt, Hearty spice blend, and pepper.
• On a large plate, sprinkle the lamb chops evenly on both sides with the dry rub. Let sit for 5 minutes.
• Make the marinade: In a medium bowl, mix together the Hearty spice blend, garlic, orange zest, and orange juice.
• Place seasoned lamb chops in a glass baking dish and pour the marinade over. Let marinate for at least 1 hour in the refrigerator. If the marinade doesn't completely cover the lamb chops, flip halfway through.
• While the lamb chops are marinating, make the yogurt sauce. In a medium bowl, whisk together the orange zest, orange juice, mint, yogurt, Hearty spice blend, salt, and pepper. Set aside.
• Make the couscous: In a small saucepan over medium-high heat, combine the chicken stock, butter, and salt. Bring to a boil, then pour in the couscous, remove from heat, and let sit, covered, for 10 minutes, until the liquid is absorbed. Fluff with a fork, then stir in the dates, and cover again to keep warm. If the couscous seems dry, add 1-2 teaspoons of olive oil and mix. Set aside.
• Cook the lamb chops: Heat the canola oil in a large cast iron skillet over medium heat.
• Remove the lamb chops from marinade, set on a plate, and season on both sides with salt and pepper.
• Carefully add a few of the lamb chops to the skillet, making sure not to crowd the pan. Cook for 3-5 minutes per side, or until desired doneness is achieved and the lamb chops have a nice brown sear on the outside but are still tender in the center. The internal temperature should read 145˚F (63˚C) for medium-rare. Remove the lamb chops from the pan and repeat with remaining lamb chops.
• Just before serving, fold the parsley and chives into the couscous.
• To serve, spoon the couscous onto plates and add a few lamb chops. Spoon the yogurt sauce the over lamb chops and top with toasted pine nuts.
• Enjoy!