Couscous With Lamb Stew Food

ONE-PAN LAMB & COUSCOUS

Steps:

• Rub the lamb with half the harissa paste. Heat the oil in a frying pan and fry the lamb for 3 mins on each side for medium-rare, or a little longer for well-done. Lift the meat out of the pan and tip in the remaining harissa, the dried fruit and nuts, couscous and chickpeas, then stir to coat in the paste. Take the pan off the heat and pour in the stock. Stir briefly, return the lamb to the pan and cover with a lid or tightly-fitting foil for 10 mins until the couscous has absorbed all the liquid.
• Fluff up the couscous with a fork, season to taste and fold the mint leaves through to serve.

COUSCOUS WITH LAMB & VEGETABLES

Steps:

• In a large bowl, combine 1/2 cup of the olive oil with the onions, spices, salt, and garlic; mix well.
• Heat the remaining 3 Tbs. olive oil in a stockpot over medium-high heat. Season the shanks with salt and pepper and brown them on all sides (in batches, if necessary). Reduce the heat to medium and add the seasoned onion mixture, stirring occasionally, until the spices release their flavors and aromas, about 5 minutes.
• Add the tomatoes, turnips, and red pepper, stir to coat, and cook until the tomatoes are soft, 5 to 8 minutes. Add the bay leaf and tied herbs and then add water to cover by 1 inch (10 to 12 cups). Cover the pot and bring to a boil. Lower the heat to a simmer and cook, stirring occasionally, until the lamb pulls off the bone easily, 1-1/2 to 2-1/2 hours. Transfer the lamb to a platter and cover with foil. Continue simmering the broth until it's full-flavored and reduced to about 8 cups. Taste and add salt and pepper as necessary. Discard the tied herbs, bay leaf, and cinnamon stick. Spoon off the fat that collects on the surface.
• Coarsely chop the roasted peppers and put them in a blender. Add the chiles (but not the seeds), garlic, cumin, coriander, and salt. With the blender running, pour in the olive oil in a stream until the mixture becomes smooth, about 30 seconds. Transfer the harissa to a bowl and stir in the chile seeds.
• In a medium bowl, mix the flour and water to make a thin paste; set aside. Cut a three-inch-wide strip of cheesecloth long enough to wrap twice around the rim of your couscoussière (a colander that rests snugly over a stockpot can stand in for a couscoussière).
• Put the couscous in a very large bowl or a roasting pan. Cover the grains with cold water, swishing to remove the starch. Drain immediately. Let the couscous rest for 5 minutes.
• Meanwhile, make the seasoned water by mixing the oil, saffron, turmeric, cumin, salt, pepper, and 3 cups of water. Fill the stockpot (or the couscoussière) with 2 inches of plain water (which shouldn't touch the bottom of the colander); bring to a boil.
• As the plain water is heating up, scoop up some of the couscous with your hands and rub the grains together lightly to separate them and break up any lumps. The couscous will feel dry. Sprinkle on a bit of the seasoned water and continue to separate and fluff the couscous with your hands, letting the grains rub against one another and dribble back into the bowl. Sprinkle on a bit more of the liquid and continue rubbing so the couscous starts to feel moist but not wet (no liquid should accumulate in the bowl); you'll use about 1/2 cup of the liquid.
• Set the colander over the simmering water. Sprinkle the couscous into the colander (or the couscoussière steamer) without pressing on the grains.
• Wet the long strip of cheesecloth, then dip it in the flour-water paste. Wrap the soaked cheesecloth twice around the gap between the colander and the stockpot to seal. Cook until steam appears through the entire surface of the couscous, 10 to 20 minutes.
• While the couscous is steaming, heat the olive oil in a skillet on medium high. Add the sliced onions, cinnamon, pepper, salt, sugar, and raisins. Cook, stirring occasionally, until the onions are soft and caramelized, about 20 minutes; set aside.
• Reduce the heat on the couscoussière to very low. Carefully unwrap the hot cheesecloth strip. Dump the couscous into the large bowl; break up clumps with a spoon. When the couscous is cool enough to handle, fluff again as described above, moistening it gradually with about 1 cup of the liquid. Repeat the steaming and fluffing a second time.
• As the couscous steams for the second time, bring the lamb broth back to a boil and add the carrots, sweet potato, and squash. Simmer for 10 minutes and then add the cabbage and eggplant. Simmer the vegetables for another 10 minutes. Meanwhile, pull the lamb meat off the shanks, discarding the fat and bones. Cut the lamb into bite-size pieces. Add the zucchini to the broth and simmer until all the vegetables are tender, about 10 minutes more. Return the lamb to the broth to moisten and reheat it. Taste and add salt and pepper, if needed.
• After fluffing the couscous a second time, return it to the couscoussière and steam for a third and final time. Dump the couscous into the large bowl or pan and break up clumps with a spoon. Stir in the chickpeas, raisins, cinnamon, and butter. When the couscous is cool enough to touch, moisten and season the grains with about 1 cup of the lamb broth, using the same rubbing technique as before.
• Heap the couscous on a platter. Clear a hole in the center by pushing the grains toward the perimeter. With a slotted spoon, arrange the lamb and vegetables in the center, leaving some of them in the broth. Serve with the harissa, the caramelized onions, and individual bowls of broth, which people can sprinkle on their couscous to their taste.

MOROCCAN LAMB WITH COUSCOUS

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.

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.

MOROCCAN LAMB STEW

Steps:

• Preheat the oven to 190°C/375°F/gas 5.
• Pick and finely chop the rosemary leaves and peel and roughly chop the ginger, then add to a pestle and mortar with the cumin, coriander, fennel seeds and dried chillies. Add a pinch of sea salt and black pepper, then pound to a paste, stirring in a couple of tablespoons of oil.
• Pour half the marinade over the lamb, and massage well before you plait it, then put aside until needed.
• Peel and chop the sweet potatoes into 2.5cm chunks, peel and roughly chop the onions, and peel and finely slice the garlic, then mix with the remaining marinade.
• Heat a little oil in a large ovenproof pan or roasting tray over a medium-high heat, add the lamb and quickly brown on both sides, then remove to a plate.
• Add the sweet potato mixture to the pan and fry for around 4 minutes, or until the onions are slightly soft.
• Add the tomatoes, breaking them up with a spoon, then give the pan a shake and place the meat on top.
• Add 3 wineglasses of water, the cinnamon stick, bay leaves and dried apricots, and braise in the preheated oven for 1 hour 15 minutes (I suggest you do this with the lid off to give it a little colour.
• Cover the couscous with 300ml boiling water and leave to fluff up. Season with salt, pepper, a lug of oil and a swig of vinegar, cover with tin foil and place in the oven for 5 minutes to steam.
• Pick and roughly chop the coriander and scatter over the lamb before serving. Divide between plates with the couscous and spoon over a good dollop of natural yoghurt.

ROAD TO MOROCCO LAMB WITH PINE NUT COUSCOUS

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.

LAMB STEW WITH COUSCOUS

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.