MOROCCAN LAMB with SPICY COUSCOUS
Exotic and delicious!
1 1/2 kg boneless lamb, cut into large cubes
3 cloves garlic, minced
2 tablespoons olive oil
1 1/2 teaspoons ground cumin
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon paprika
1/2 teaspoon ground tumeric
1/4 teaspoon ground cloves
1 teaspoon salt
freshly ground black pepper
1/4 cup plain flour
2 tablespoons olive oil
2 large onions, thinly sliced
2 cups beef stock
1/3 cup Byron Bay Chilli Company Gold Habanero Chilli Sauce
1 cup water
1 cup dried apricots
1 cups pitted prunes
Combine garlic, oil and spices in a large bowl. Add lamb cubes and coat evenly with spice mixture. Sprinkle flour over lamb and stir to cover evenly. Heat oil in a thick-bottomed pot over medium heat. Brown lamb lightly in batches. Return all lamb to pot,add onions and cook for 5 minutes. Add stock, chilli sauce and water . Bring to a boil, reduce to simmer and cover. Cook for 1 hour. Stir in the fruit, cover and simmer for an additional 30 minutes. Serve over couscous.
Serves 4 - 6
SPICY COUSCOUS
Grated zest and juice of 1 lemon (1/4 cup)
1/4 cup Byron Bay Chilli Company Gold Habanero Chilli Sauce
3/4 cup water
1 cup chicken or vegetable stock
2 cups couscous
1 tablespoon olive oil
1 red cayenne chilli, finely chopped (optional)
1/3 cup currants
1/4 cup pistachio nuts, chopped
1/2 cup chopped coriander
Heat zest, juice, water and stock in a pot and heat to boiling point. Stir in couscous and oil. Remove from heat, cover and let stand for 5 minutes until liquid is absorbed. Stir couscous with a fork to separate grains and then add chilli, currants, nuts and coriander.
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