Moroccanlambshankwithcouscous Recipes

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MOROCCAN LAMB WITH COUSCOUS

Flavorful lamb top round is a highly desirable cut. Lean, affordable and easy to work with, cooking this cut of meat is a great way to fall in love with lamb.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 13



Moroccan Lamb with Couscous image

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.

Nutrition Facts : Calories 330, Carbohydrate 53 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 17 g, TransFat 0 g

1 teaspoon olive oil
1 lb lamb top round steak, about 1 inch thick
1 tablespoon ras el hanout (Moroccan seasoning)
2 cups couscous
3 cups unsalted chicken broth
1 1/2 teaspoons salt
10 pitted dates, finely chopped (1/3 cup)
12 dried apricots, chopped (1/2 cup)
1/2 cup diced red onion
3/4 cup lemon juice
3 tablespoons honey
1/2 teaspoon ground cinnamon
2 tablespoons chopped fresh mint leaves

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



Moroccan Lamb With Couscous image

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

2 (200 g) lamb fillets (the marinade would be enough for 4 fillets)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon cinnamon
1 teaspoon paprika
1/2 teaspoon ground ginger
1/4 teaspoon harissa
100 ml yogurt
2 cups water
2 teaspoons vegetable stock powder
2 tablespoons hot mango chutney
1 (100 g) sachet quick-cooking couscous
1/2 red pepper, diced
1/2 yellow pepper, diced
1 tablespoon lemon juice
3 tablespoons red currants
2 tablespoons fresh coriander, finely chopped
100 ml yogurt
1 tablespoon fresh coriander, finely chopped (this is extra so a total of 3 tablespoons altogether.)

MOROCCAN LAMB SHANK WITH COUSCOUS

This lamb shank dish is a winter staple in my family, and is very easy to make as long as you have all the spices in the cupboard. A great sunday dinner in a wintery night.

Provided by NoOnionNoGarlic

Categories     Lamb/Sheep

Time 3h10m

Yield 2 serving(s)

Number Of Ingredients 19



Moroccan Lamb Shank With Couscous image

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.

Nutrition Facts : Calories 1381.8, Fat 47.9, SaturatedFat 15.9, Cholesterol 249.7, Sodium 568.3, Carbohydrate 142.5, Fiber 13.2, Sugar 48.8, Protein 95.2

2 lamb shanks
2 large tomatoes, chopped to small pieces
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons paprika
1 teaspoon fennel seed
5 cm knob ginger, chop into chunky pieces
2 thai bird's eye chili, chopped (I don't de-seed my chili, as I like them hot)
1 cinnamon stick
1 tablespoon olive oil
500 ml chicken stock
50 g dried apricots, chopped
50 g dried figs, chopped
1 tablespoon almond halve
2 tablespoons honey
1 bunch of chopped fresh coriander
200 g couscous
salt
grounded black pepper

MOROCCAN VEGETABLE COUSCOUS WITH LAMB SHANKS

Moroccan fez style couscous made with seven vegetables. Delicious and filling. This can be a meal in itself! This is also delicious with chicken!

Provided by Alskann

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 24



Moroccan Vegetable Couscous With Lamb Shanks image

Steps:

  • In a saucepan cover chickpeas with water and cook, covered, until tender.
  • Drain, cool and remove skins.
  • In bottom of a Couscoussier (or double stock pot w/steamer), preheat 5 tablespoons of butter and oil over medium heat until hot.
  • Add lamb, salt, spices, onions, herb sprigs and tomatoes; cover and simmer, stirring occasionally for 10 minutes.
  • Add 3 quarts water and chickpeas; cover and simmer over low heat, 1 1/2 hours.
  • Cut meat into chunks, discarding bones.
  • Add carrots, turnips and quince to lamb broth and simmer 30 minutes.
  • In a separate saucepan cover squash with broth from lamb stew and simmer until tender.
  • To lamb broth add zucchini, chili pepper, and raisins.
  • Top with colander containing couscous, cover and steam 20 minutes.
  • Dot couscous with remaining butter during last 5 minutes of steaming.
  • To serve, spoon couscous onto serving dish and toss with Ghee*, Smen** or butter.
  • Spread out to form a large well in center.
  • With a slotted spoon transfer meat and vegetables into well.
  • Add drained squash.
  • Strain broth, adjust seasoning to taste and moisten couscous and vegetables with broth.

Nutrition Facts : Calories 1323.8, Fat 43.2, SaturatedFat 15.2, Cholesterol 181.7, Sodium 326.7, Carbohydrate 161.6, Fiber 20.6, Sugar 33.1, Protein 74.1

1 cup dried garbanzo beans, soaked and peeled (or you can use 2 cups canned)
4 cups couscous
4 lamb shanks
1/4 cup butter
4 tablespoons canola oil
salt, to taste
1 tablespoon black pepper
1 pinch saffron
1/2 teaspoon turmeric
1/2 teaspoon ginger
1/4 teaspoon nutmeg
2 cinnamon sticks
3 onions, quartered
fresh cilantro stem, and
parsley sprig, tied together
6 ripe tomatoes, peeled, seeded and quartered
1 lb carrot, cut into 2-inch pieces
1 lb small turnip, quartered
1 quinces, peeled, cored and cubed
1/2 lb butternut squash, peeled and cubed
1 lb zucchini, quartered
1 fresh hot chili pepper
1 cup raisins
aged clarified butter (Smen-see Recipe #232878) or butter

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Top Asked Questions

How do you cook Moroccan lamb stew with couscous?
Heat the olive oil in a skillet, over a moderate heat. Place the prepared couscous into the skillet. Add the remaining couscous ingredients and stir well to combine. Serve the couscous immediately onto plates and top with the Moroccan lamb stew and garnish with cilantro.
What is Moroccan style couscous?
Try our Moroccan lamb couscous, just full of the exotic flavors of Morocco. Lamb and couscous are a perfect union. The lamb, vegetables and spices gently simmer away as you prepare and cook your Moroccan style couscous, complete with dried fruits, nuts and fresh herbs.
What is Moroccan lamb Couscous made of?
But fear not, as all the ingredients for our Moroccan lamb couscous are easy to purchase. There are two components to the dish. There is the Moroccan lamb and vegetable stew (tagine) component. Lamb shoulder cubes firstly marinated in spices, then browned, and then stock and vegetables added.
How do you cook Moroccan lamb shanks?
Moroccan Lamb Shanks - soft, tender lamb shanks, slow cooked in moroccan spices until the meat just falls away from the bone! Pre heat oven to 150c/300f. Heat olive oil in a heavy based pot/dutch oven (with lid) over medium high heat, brown the shanks (4) well all over and then remove to a plate.

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