Recipe by Derf
Very, very good Moroccan stew over fluffy couscous.Delicious for dinner tonight!!Wonderfull change! from Reader's digest.
Top Review by angelina ballerina
This was so pretty on the plate, but I couldnt convince anyone to eat much of it. They all politely sais that's nice, but only ate a few spoonfuls. If you are serving to a more openminded group this recipe is great. Nothing went wrong until I served it. Note on ingredients, I couldn't get Saffron but it still worked fine.
- 1 3⁄4 lbs lean lamb leg steak
- 1 1⁄2 ounces onions, chopped
- 2 cloves garlic, chopped
- 1⁄2 teaspoon cayenne pepper
- 2 inches cinnamon sticks, broken in half
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 10 -12 saffron strands
- turmeric, if you want a little colour
- salt and pepper
- 4 1⁄2 ounces ready to eat dried apricots, quartered
- 6 ounces carrots, diced
- 3 1⁄2 ounces zucchini, diced
- 12 ounces tomatoes, chopped
- 2 tablespoons chopped fresh coriander (chopped)
- 2 tablespoons chopped fresh parsley
- 10 ounces couscous
- fresh coriander
Directions See How It's Made
- Trim any fat off the lamb and cut it into 1 inch cubes.
- Put the meat, onions, garlic, cayenne pepper, cinnamon, ginger, paprika and saffron if using,into the bottom of a double boiler or a large saucepan, season to taste and add enough water to cover.
- Bring the contents to a boil, then cover the pan, reduce the heat to low, and simmer for 1 hour 30 minutes.
- Add the apricots, carrots,zucchini,tomatoes, coriander and parsley to the pan and cook, covered for a further 15 minutes.
- Meanwhile, following package directions, prepare enough couscous for 6 people.
- Add salt to taste.
- To serve, spoon the couscous onto serving dish, lift the lamb and vegetables from the pan with a slotted spoon and lay them on top of the couscous and sprinkle them with chopped coriander and parsley.
- Pour the broth into a jug or bowl to serve separately and let people help themselves at the table.