Moroccan Lamb With Couscous Recipe
- 1 medium red onion
- 3 ripe tomatoes
- A small bunch of fresh Italian parsley
- A fresh red chile
- 8 dried apricots
- Olive oil
- Small pat of butter
- Ground cumin
- Sea salt and freshly ground black pepper
- Small handful of pine nuts
- 15-oz. can of garbanzo beans
- 1/3 cups quick-cook couscous
- 1 lemon
- 1 tbsp. balsamic vinegar
- 1/2 lb. lamb leg steak
- 2/3 cup natural yogurt, to serve
Begin by peeling and finely chopping the onion; chop the tomato into chunks. Roughly chop all of the parsley. Halve, seed and finely chop the chile. Slice the apricots thinly. Add a generous portion of olive oil to a frying pan on high heat. Add the onions, chiles, apricots, and butter and cook until the onions soften slightly.
Stir in 2 teaspoons of cumin, a pinch of salt and pepper and the pine nuts. Next add the tomatoes, most of the parsley, and the garbanzo beans with all their juice and an extra 1/4 cup of water. Allow the sauce some time to bubble away.
Add just enough boiling water to cover the couscous. Add salt and pepper, lemon juice, and a drizzle of olive oil. Cover the bowl with aluminum foil and set it aside for 5-8 minutes.
Put a new frying pan over a high heat. On a cutting board, cut the lamb leg steak into 1-inch cubes, and sprinkle with cumin and a pinch of salt and pepper. Roll the cubes around the board so they are evenly seasoned. Then press into medallions. Add some olive oil and the lamb to the heated frying pan. Jamie says to cook each medallion for 2 minutes on each side.
Uncover the couscous, and use a fork to fluff it up. Spoon it onto a plate, and place beside it a few Moroccan lamb medallions. Cover the couscous and meat in the sauce and drop a dollop of yogurt on the plate to finish it.
The dried apricots add a subtle sweetness and can be garnished with mint for an added freshness.