COUSCOUS WITH LAMB STEW
Steps:
- Make lamb stew:
- Pat lamb dry. Heat oil in a 7- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, transferring to a bowl.
- Add onions to pot and cook, stirring occasionally, until golden, about 10 minutes. Stir in lamb with any juices that have accumulated in bowl, tomatoes, tomato juice, salt, black pepper, chile, herbs, and saffron and simmer, covered, 1 1/2 hours.
- Stir in carrots, turnips, bell peppers, and pumpkin and simmer, covered, 30 minutes. Stir in zucchini and chickpeas and simmer, covered, until zucchini is tender, 20 to 25 minutes.
- Make spicy tomato sauce:
- Pour 1 cup broth from pot into a small heavy saucepan and add tomato paste, whisking until smooth. Simmer, stirring, until thick, about 10 minutes, then stir in paprika, rose petals, and cayenne.
- Cook and serve couscous:
- Bring water to a boil with butter and salt in a 4-quart heavy saucepan. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with a fork. Mound couscous on a platter and top with stew, using a slotted spoon. Serve broth and tomato sauce on the side.
ROAD TO MOROCCO LAMB WITH PINE NUT COUSCOUS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place lamb in a food storage bag. Combine the 7 spices in a small bowl. Sprinkle into the bag and seal bag. Shake and evenly coat the lamb pieces in the spices.
- Heat a large, deep skillet over medium-high to high heat. Add 3 tablespoons extra-virgin olive oil, 3 turns of the pan, then the lamb. Sear the lamb and caramelize the meat all over, 5 to 7 minutes. Add the onions and garlic and cook 5 minutes more. Add the dates and 2 cups of chicken stock to the pan and cover. Cook 7 to 8 minutes more to plump the dates and soften the onions. Remove cover and adjust seasonings.
- During the last 5 minutes the lamb has to cook, melt butter and toast pine nuts. Add 2 cups stock and bring to a boil. Remove pan from heat, add couscous and cover pan. Let stand 5 minutes. Remove lid and fluff with fork.
- Serve lamb over couscous in shallow dishes and garnish with chopped scallions.
MERGUEZ AND LAMB COUSCOUS
Provided by Bryan Miller
Categories dinner, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 14
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.
MOROCCAN LAMB WITH COUSCOUS
This is a really simple recipe to make it can be on the table in 30 Min's not including the marinating time. The marinade is easy to make and something you can do the night before or before work and it is ready to go when you walk through the door. I love couscous and I think it pairs very well with this dish. I use quick cooking couscous which comes in sachets of 100g each to serve 1-2 people depending on whether making as is or serving as an accompaniment like I did. The brand I buy only takes 2 Min's to cook and you place the sachet in boiling water, so when you get to the part where you add stock and hot mango chutney to the water, please note that this is just to flavour couscous and not to be mixed with it.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 35m
Yield 2 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 918.8, Fat 58.1, SaturatedFat 25.8, Cholesterol 161.1, Sodium 175.6, Carbohydrate 54, Fiber 6.1, Sugar 7.1, Protein 44.3
LAMB STEW WITH COUSCOUS
This is one of my favorite dishes that my husband makes. Please don't omit the raisins ... they add a soft sweetness that is really terrific. Instead of ladling the lamb over the couscous in the end, my husband will sometimes combine it all in a baking dish and cook for 10 minutes or so in a 350 oven. Either way, this is one of my favorite Sunday dinners. I hope you try this ... and enjoy!
Provided by mermaidmagic
Categories Stew
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a large flameproof casserole, heat 1 tablespoon (eyeball) of the oil.
- Add the lamb in batches and toss over high heat to brown it on all sides.
- Remove the lamb from the pan as it is browned.
- Wipe out the pan.
- Heat the remaining 1 tablespoon (eyeball) of oil.
- Add the onion and cook over medium heat for 10 minutes, stirring often.
- Add the garlic and cook for 1 minute.
- Stir in the cinnamon, cumin, allspice, cayenne pepper and nutmeg.
- Cook for 30 seconds, stirring.
- Add the tomatoes and cook for 2 minutes.
- Add plenty of salt and pepper, to taste.
- Add the stock and return the meat to the pan.
- Bring to a boil, lower the heat, and cover the pan.
- Simmer the lamb for 1 hour.
- Stir in the raisins and their soaking liquid.
- Stir in the chickpeas.
- Cover the pan and cook for 30 minutes, or until the lamb is very tender.
- Add the parsley and cilantro to the lamb and taste for seasonings.
- Serve at once, ladled over the couscous.
Nutrition Facts : Calories 1189.6, Fat 59.3, SaturatedFat 23, Cholesterol 166.9, Sodium 712, Carbohydrate 105.2, Fiber 10.6, Sugar 15.9, Protein 57.3
More about "couscous with lamb stew recipes"
MOROCCAN LAMB STEW RECIPE WITH COUSCOUS - JESSICA GAVIN
From jessicagavin.com
4.8/5 (40)Total Time 2 hrs 15 minsCategory EntreeCalories 695 per serving
- In a 2-quart saucepan, bring beef stock, olive oil, salt, and cinnamon stick to a boil. Add couscous, stir, cover and turn off the heat.
MOROCCAN LAMB AND VEGETABLE COUSCOUS RECIPE - ANYA …
From foodandwine.com
Author Anya Von BremzenTotal Time 3 hrs 40 mins
- In a very large, enameled cast-iron casserole, melt 3 tablespoons of the butter in the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. In a small bowl, crumble the saffron into 2 tablespoons of hot water and let stand for at least 10 minutes.
- Season the lamb shanks with salt and black pepper and dust with paprika. Add the lamb shanks to the casserole and cook over moderate heat, turning occasionally, until the shanks are well browned, about 7 minutes. Stir in the 1 tablespoon of paprika, the cumin and cayenne and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and 3 quarts of water and bring to a boil over moderately high heat. Skim off any fat and add the saffron and its soaking liquid, the parsley bundle and a large pinch of salt. Reduce the heat to low, cover partially and simmer until the lamb is tender, about 2 hours.
- Transfer the lamb shanks to a large plate and cover with foil. Add the potatoes, celery and carrots to the casserole, cover and simmer over moderate heat until almost tender, about 10 minutes. Add the red peppers and zucchini and simmer uncovered until all the vegetables are tender, about 10 minutes longer. Remove from the heat and discard the parsley bundle; set aside 1 cup of the cooking liquid. Stir in the frozen peas.
- Remove the meat from the lamb shanks and cut it into 3/4-inch pieces. Return the meat to the stew.
EASY MOROCCAN LAMB STEW COUSCOUS | SIMPLE. TASTY. GOOD.
From junedarville.com
Cuisine MoroccanTotal Time 2 hrsCategory Main CourseCalories 553 per serving
- Add the chopped onion, garlic, bay leaves and rosemary to a large pan. Sprinkle with the olive oil.
- Then place the casserole over medium-high heat until hot. Gently stir fry the ingredients for 4 minutes. Blend the tomatoes into a pulp (you can also add a cup of tomato puree). Add the tomato and chopped carrots to the pan also.
- Stir well and then let the ingredients simmer for 3 minutes. Then chop up the lamb shanks into smaller bits and add them to the pan also.
- Stir well. Pour in the beef stock. Season with the cumin powder, cinnamon, curry, coriander powder and a dash of pepper and salt.
HOW TO MAKE MOROCCAN LAMB COUSCOUS AT HOME
From compassandfork.com
Cuisine MoroccanCategory Main DishServings 6Estimated Reading Time 8 mins
BEST LAMB STEW RECIPE WITH RAISINS AND COUSCOUS
From timeaskitchen.com
LAMB COUSCOUS RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
LAMB STEW WITH ISRAELI COUSCOUS- SIMMER + SAUCE
From simmerandsauce.com
EASY MOROCCAN LAMB STEW RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
ALGERIAN LAMB SHOULDER STEW WITH COUSCOUS - THE …
From thematbakh.com
TUNISIAN COUSCOUS - TRADITIONAL TUNISIAN RECIPE | 196 …
From 196flavors.com
DELICIOUS MEDITERRANEAN COUSCOUS SALAD - THE KITCHEN COMMUNITY
From thekitchencommunity.org
LAMB COUSCOUS RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
EASY MOROCCAN GROUND LAMB STEW - HEALTHY WORLD CUISINE
From hwcmagazine.com
LAMB STEW - PERSIAN LAMB STEW WITH GIANT COUS COUS - GOOD …
From goodhousekeeping.com
WHAT TO SERVE WITH LEG OF LAMB – 45 BEST SIDE DISHES
From pantryandlarder.com
MOROCCAN LAMB STEW | LAMB RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
LAMB STEW WITH COUSCOUS (COUSCOUS BIDAOUI BELGHANMI) - FOOD
From sbs.com.au
MIDDLE EASTERN STYLE LAMB STEW RECIPE | HELLOFRESH
From hellofresh.co.uk
You'll also love