Moroccan lamb with date and pistachio couscous

Name: Moroccan lamb with date and pistachio couscous
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 400.00 g lamb leg, cubed; 2.00 ml cumin; 2.00 ml paprika; 2.00 ml cayenne pepper; 30.00 ml fresh parsley chopped; 30.00 ml fresh coriander chopped; 60.00 ml fresh chillies 573; 30.00 ml lemon juice; couscous; 250.00 g couscous cooked; 75.00 g apricots dried, quartered; 50.00 g pistachio nuts shelled; 75.00 g dates pitted and chopped; 30.00 g butter; salt to taste

4 servings

Rate this recipe

A fragrant, African-inspired dish.

By Food24 November 03 2009

Print Recipe

Moroccan lamb with date and pistachio couscous

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (15)

400.00 g	lamb — leg, cubed
2.00 ml	cumin
2.00 ml	paprika
2.00 ml	cayenne pepper
30.00 ml	fresh parsley — chopped
30.00 ml	fresh coriander — chopped
60.00 ml	fresh chillies — 573
30.00 ml	lemon juice
	couscous
250.00 g	couscous — cooked
75.00 g	apricots — dried, quartered
50.00 g	pistachio nuts — shelled
75.00 g	dates — pitted and chopped
30.00 g	butter
	salt — to taste

Tap for ingredients

Method:

Place lamb in a dish. Mix other ingredients (not those for couscous) and toss with meat. Marinate for a few hours – the longer it marinates, the stronger the flavour becomes. Drain any liquid off meat. Grill meat until crisp outside and pink within.

COUSCOUS:
Mix couscous with chopped fruit and nuts. Place in a baking dish, season, cover with foil and bake at 220 ºC for 20 minutes. Stir in butter with a fork. Serve couscous with spiced lamb.