Spiced Lamb Couscous

Lamb couscous

Spiced Lamb Couscous.


¾ cup olive oil
1½ tsp sugar
1 tsp sweet paprika
1 tsp ground cumin
1 small fresh red thai chilli, chopped finely
2 cloves garlic, crushed
salt and freshly ground black pepper
600g lamb diced
1/3 cup lemon juice
2 large carrots, sliced thinly
1½ cups couscous
1½ cups boiling water
400g can chickpeas, rinsed, drained
1/3 cup fresh coriander leaves

Cooking Instructions

  1. Reserve 1 tablespoon of the oil; combine remaining oil, sugar, paprika, cumin, chilli, garlic and salt and pepper to taste in a small screw-top jar; shake well.
  2. Place 2 tablespoons of the dressing in the small inner pot with lamb; cover, refrigerate for up to 3 hours.
  3. Add lemon juice to remaining dressing.
  4. Heat the reserved oil in the large inner pot. Cook the lamb and cut carrots until brown.
  5. Add remaining dressing, chickpeas and stir to mix.
  6. Bring to boil and gently simmer for 5 minutes.
  7. Transfer pot to Ecopot, lid on.

    Before serving, place couscous in the washed small inner pot; add boiling water and salt to taste. Stand, covered, for about 5 minutes or until water is absorbed.

    Fluff couscous with a fork.

  8. Cooking time 2.5 hours.

HINT … Lamb mix on couscous sprinkled with coriander.


Related Posts