Leftover Moroccan Style Lamb and Beef Spicy Cous Cous

READY IN: 4hrs 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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