NZ Woman's Weekly

Moroccan lamb and apricots with scented pearl couscous

Moroccan lamb and apricots with scented pearl couscous
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Serves 4

Moroccan spice has a fragrant, very mild chilli flavour. Available at the supermarket, it takes all the hassle out of making your own. The pearl couscous has a great texture, but you can use instant couscous if you prefer.

It works perfectly to soak up the lamb curry sauce.

  • 450g lamb, diced
  • 2 tsp Moroccan spice
  • ½ tsp cardamom spice
  • 2 tbsp flour
  • 2 tbsp oil
  • 1 red onion, diced
  • 1 tsp crushed ginger
  • 1L vegetable or beef stock
  • ½ cup dried apricots, halved
  • 1 tbsp oil
  • 250g pearl couscous
  • 2 bay leaves
  • 1 tsp cumin
  • 2 cups boiling water
  • 2 pieces lemon rind
  • Steamed beans, pistachios, mint leaves, to serve
  1. Combine the lamb, spices and flour in a bowl, then mix well until evenly coated (a ziplock bag works well for this too). Heat the oil in a large heavy saucepan and saute off the meat, onion and ginger for 4-5 minutes until browned and fragrant, then add the vegetable stock.
  2. Reduce the heat to a gentle simmer and cover for 20 minutes. Add the apricots and stir well, then simmer for a further 15-20 minutes with the lid off until it’s slightly thickened and the meat is tender. Season to taste.
  3. Heat oil and saute the couscous, bay leaves and cumin for 2-3 minutes until just toasted, then add 2 cups boiling water and the lemon rind. Simmer for 8-10 minutes until al dente. Season.
  4. Serve the lamb curry over the scented couscous and garnish with steamed beans, a few salted pistachio nuts and mint leaves.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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