Moroccan Inspired Lamb with Couscous
This is not the authentic recipe but it is a pretty good imitation. You can use chicken instead of lamb, if you prefer.
Ingredients (Serves 4)
- 500g diced lamb, all visible fat removed
- 400g cans diced Italian tomatoes
- 1/2 bunch coriander, chopped
- 1 onion, diced finely
- 2 cloves garlic, diced finely
- 1 tablespoon ginger, grated
- 2 cinnamon sticks
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 2 teaspoons ground cardamom
- 2 teaspoons harissa (or 1 teaspoon chilli powder and 1 teaspoon paprika)
- 1/2 cup hot water
- 1 tablespoon olive oil
- juice of 1 lemon
- salt and pepper
- Heat oil in a heavy -based saucepan. Add onion, ginger, cinnamon, cumin, turmeric and cardamom. Cook for a few minutes until onion is transparent.
- Add lamb to the pan, brown on all sides.
- Add garlic, harissa (or chilli and paprika) to the pan, stir. Add tomatoes, salt and pepper and ½ cup of hot water. Bring to boil, reduce heat, cover with lid and simmer gently.
- Check the lamb after 30 minutes. Don’t rush the cooking process it should be ‘melt in the mouth’ tender. Keep on simmering gently. Cooking process could take about 45 minutes.
- When the lamb is almost cooked, add the lemon juice and chopped coriander.
- Serve with couscous prepared according to instructions on the packet.