DELICIOUSLY EASY MOROCCAN LAMB RECIPE - The Community Leader and Real Estate New and Views
Recipes

FROM THE ROTARY CLUB OF WYNNUM MANLY’S ISOLATION: KITCHEN DESTINATION COOKBOOK

CONTRIBUTOR: TRACEY WYATT

Serves 6 

INGREDIENTS

  • 1 tablespoon oil
  • 1kg diced lamb
  • 2 cloves garlic, crushed
  • 2 x 400g can tomatoes
  • 1 tablespoon ground cumin
  • 2 teaspoons ground turmeric
  • 1 tablespoon lemon Juice
  • 1 x 425g can chickpeas, drained and rinsed
  • 2 .5 cups chicken stock
  • 1 cup chopped coriander
  • 2 cups couscous
  • Lemon wedges and herbs to garnish

METHOD

  1. Heat oil in a large pan and add lamb, and garlic in batches; cook, stirring until well browned.
  2. Add undrained chopped tomatoes, spices, juice, chickpeas, and 1⁄2 cup of the stock. Bring to the boil and simmer, covered for 20 minutes, or until lamb is tender. Stir in coriander (though I never use this!).
  3. Meanwhile, heat remaining stock in a separate saucepan. Remove from heat, stir in couscous. Cover and stand for 10 minutes, fluffing with a fork occasionally.
  4. Serve lamb with couscous, garnish with lemon wedges and fresh herbs.

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