Tuesday, 19 February 2013
Moroccan Lamb with Couscous
This particular recipe is easy and tasty but needs to be marinated ahead of time if you want that extra Moroccan taste. The night before is an excellent option or even just a couple of hours if not able to.
Lamb fillets, back straps or racks are suitable. The Couscous flavour will be determined by individual taste. I always use some thinly sliced preserved lemon (or grated lemon rind and a couple of teaspoons of juice) and coriander to my couscous when I am serving with a Moroccan flavour.
Lamb fillets (350g) racks or back strap
2 tsp each of ground cumin and coriander
1/2 tsp ground cinnamon
1/2 cup (140g) low-fat plain yoghurt
1/2 cup couscous
1/2 cup boiling water or stock
2 tblsp dried currants
2 tsp finely grated lemon rind or finely sliced/chopped preserved lemon
2 tsp lemon juice
1/4 cup fresh coriander leaves
1/4 cup roasted almond flaked (optional)
Combine lamb, spices and 1/4 cup yoghurt in a medium bowl, cover and refrigerate for 3 hours or overnight for max flavour.
Thanks Mum X