Moroccan Lamb with Cous-Cous

Name: Moroccan Lamb with Cous-Cous
Yield: 4 servings
Cuisine: British
Ingredients: 500 g lamb fillet; 1 medium red onion; 1 pepper (whichever colour you like!); About 10 dried apricots; 400 g tin of chickpeas; 1 handful fresh parsley; Ground cumin; 1 small handful of pine nuts; 400 g cous-cous; 1 lemon; 1 tablespoon balsamic vinegar; 150 g natural yoghurt; 1 sprinkling of chilli flakes; Olive oil; 1 small knob of butter

Graham Burley @cook_5883759

Bristol, United Kingdom

This is a great quick meal to whip up. Another favourite of my boys (bar the chickpeas, but they have to eat that to get their dessert....)

Graham Burley @cook_5883759

Bristol, United Kingdom

This is a great quick meal to whip up. Another favourite of my boys (bar the chickpeas, but they have to eat that to get their dessert....)

Saved

Ingredients

4 servings

500 glamb fillet
1medium red onion
1pepper (whichever colour you like!)
About 10 dried apricots
400 gtin of chickpeas
1 handfulfresh parsley
Ground cumin
1small handful of pine nuts
400 gcous-cous
1lemon
1 tablespoonbalsamic vinegar
150 gnatural yoghurt
1sprinkling of chilli flakes
Olive oil
1small knob of butter

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Steps

1

To prepare the sauce: chop the onion, pepper, apricots and parsley. The lamb should be cut into nice bite size pieces.
2

Put a pan on high heat with some olive oil and then add the onions, pepper, apricots, butter and chilli flakes. Cook until the onions soften.
3

Then add the cumin, pine nuts, chickpeas (including the juice in the tin) and parsley with a pinch of salt and pepper. The sauce needs to bubble for about 5 minutes.t
4

Next, prepare the cous-cous. Put it into a bowl or pan and cover with boiling water. Add a pinch of salt and pepper, plus the juice from your lemon. Cover with foil and leave for about 10 minutes.
5

Return to your sauce at this point, and bring it down to simmering, giving it a good stir around.
6

Now get a frying pan or wok, add some olive oil and bring to a high heat. Whilst that is heating up, coat the lamb in a gentle layer of cumin and then straight into the pan. Cook until brown all over, or depending how you like your lamb!
7

All this should come together nicely. Remove the silver foil and fluff up the cous-cous and serve the lamb on top before covering with the sauce. Present with yoghurt on the side to compliment.