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Moroccan lamb with fluffy lemon couscous
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Andy Waters' lamb casserole makes a devilishly good dinner for any lover of spice. You could spruce up the couscous using more spices, seasoning or even some pomegranate seeds.
First published in 2016
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Ingredients
Metric
Imperial
Moroccan lamb
- 1 leg of lamb
- 600g of onion, peeled and quartered
- 8 garlic cloves, peeled
- 3 celery sticks, chopped
- 1 leek, chopped
- 6 tbsp of olive oil
- 3 aubergines
- 1/2 tsp ground cinnamon
- 2 tsp harissa
- 3 tbsp of tomato purée
- 1.2kg tinned chopped tomatoes
- 500ml of water
- 1 bunch of coriander, chopped
- 250ml of natural yoghurt
SAVE RECIPE
Equipment
- Food processor or blender
Method
1
Place the onions, garlic, celery and leeks into a food processor and pulse until very finely chopped
- 600g of onion, peeled and quartered
- 3 celery sticks, chopped
- 1 leek, chopped
- 8 garlic cloves, peeled
2
Preheat the oven to 170°C/gas mark 3
3
Heat the olive oil in a pan over a medium-high heat. Sear the lamb on all sides. Remove from the casserole pan and set aside
- 2 tbsp of olive oil
- 1 leg of lamb
4
Slice the aubergines in half lengthways and slice into 1cm semi-circles. Fry the aubergine in a little olive oil until evenly browned, transfer to a plate
- 3 aubergines
- 3 tbsp of olive oil
5
Add more olive oil to the pan. Add the chopped onion, leek, celery and garlic mixture and use a wooden spoon to scrape any of the caramelised food from the base of the pan and into the mix
- 1 tbsp of olive oil
6
Add the ground cinnamon and cook, stirring continuously, for a further 5 minutes
- 1/2 tsp ground cinnamon
7
Stir in the harissa paste and tomato purée and cook for a further 2 minutes
- 2 tsp harissa
- 3 tbsp of tomato purée
8
Return the lamb to the casserole, followed by the aubergines
9
Pour over the tinned tomatoes, and enough water to cover the lamb. Bring to the boil
- 1.2kg tinned chopped tomatoes
- 500ml of water
10
Place the lid on the casserole dish and transfer to the oven. Cook for about 2-3 hours
12
Uncover the cous cous and use a fork to gently scrape the surface until it loosens and becomes light and fluffy. Continue until you have a consistent texture. Stir through the lemon zest to finish
- 2 lemons, zest only
13
Once the lamb is cooked, remove from the casserole and carve with a sharp knife. Arrange onto plates and pour over the aubergine sauce. Add the cous cous, natural yoghurt and some fresh coriander to each plate. Serve immediately
- 1 bunch of coriander, chopped
- 250ml of natural yoghurt
First published in 2016
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