Leftover Moroccan Style Lamb and Beef Spicy Cous Cous
photo by cakeinmyface
- Ready In:
- 4hrs 20mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 0.22 lb roast lamb (Leftover from a lamb roast)
- 0.44 lb grams carrots (chunky chopped)
- 0.22 lb onions, sliced (1 onion)
- 0.22 lb spring onions (chunky sliced)
- 0.66 lb stewing beef
- 0.22 lb celery
- 0.66 lb plum tomatoes
- 2 tablespoons of african dry rub seasonings (see recipe)
- 1 beef stock cube
- 1 7⁄8 cup water
- 0.11 lb raisins
- 0.11 lb dried apricots (chopped)
- 1 cup red wine
- 0.22 lb couscous
directions
- Soak you raisins and apricots In the red wine for about an hour.
- Heat up a non stick frying pan and sear the beef on all sides for about 5 minutes, add to the casserole dish that contained your lamb and its juices etc.
- Add the veggies and fruit and wine, stock cube the tomatoes and the spice rub, stir well . Top with water cover with lid.
- Put on lid and put in oven at gas mark 4 for approximately 4 hours check halfway through and add more water if necessary.
- Half hour before serving add the cous cous cover and bake for half hour the cous cous should absorb much of the juice.
- Serve with a squeeze of lemon or flaked almonds etc on top- I cant do this cos im allergic to nuts but ive heard its nice.
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RECIPE SUBMITTED BY
cakeinmyface
United States
im a community trainer specializing in food and allergies, vegan mum to 2 veggie squidges, theres loads more so see my site :)