Moroccan lamb with fluffy lemon couscous

PT2H30M

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Ingredients

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Moroccan lamb

Cous cous

  • 250g of couscous
  • boiling water, to cover
  • 25g of butter
  • 2 lemons, zest only
  • 1 pinch of salt
1
Place the onions, garlic, celery and leeks into a food processor and pulse until very finely chopped
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
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
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
7
Stir in the harissa paste and tomato purée and cook for a further 2 minutes
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
10
Place the lid on the casserole dish and transfer to the oven. Cook for about 2-3 hours
11
For the cous cous, place the cous cous in a bowl and add a pinch of salt. Pour over enough boiling water to just cover. Add the butter, cover the bowl tightly with cling film and leave for 10 minutes
  • 250g of couscous
  • 1 pinch of salt
  • boiling water, to cover
  • 25g of butter
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
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
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