Leftover Moroccan Style Lamb and Beef Spicy Cous Cous

By cakeinmyface on May 17, 2009

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Ingredients

    1. 100 g roast lamb ( Leftover from a lamb roast)
    2. 200 g grams carrots ( chunky chopped)
    3. 100 g onions, sliced ( 1 onion)
    4. 100 g spring onions ( chunky sliced)
    5. 300 g stewing beef
    6. 100 g celery
    7. 300 g plum tomatoes
    8. 2 tablespoons of african dry rub seasonings ( see recipe)
    9. 1 beef stock cube
    10. 200 ml water
    11. 50 g raisins
    12. 50 g dried apricots ( chopped)
    13. 1 cup red wine
    14. 100 g couscous

Directions

  1. Soak you raisins and apricots In the red wine for about an hour.
  2. 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.
  3. Add the veggies and fruit and wine, stock cube the tomatoes and the spice rub, stir well . Top with water cover with lid.
  4. Put on lid and put in oven at gas mark 4 for approximately 4 hours check halfway through and add more water if necessary.
  5. Half hour before serving add the cous cous cover and bake for half hour the cous cous should absorb much of the juice.
  6. 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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