Chermoula Cutlets, Cabbage and Couscous

Name: Chermoula Cutlets, Cabbage and Couscous
Total time: 3000 s
Yield: 4 servings
Cuisine: British
Ingredients: 500 g lamb cutlets, trimmed; 200 g couscous; 500 g chicken stock, hot; 3 shallots, finely diced; 2 sprigs parsley, chopped; 1 large tomato, seeds removed and chopped; 1/4 tsp cumin; Salt and pepper to taste; 1/2 (600 g) white cabbage, finely shredded; 100 g cavolo nero leaves, thicker part of stalks removed and shredded; 2 tbsps oil; 30 g butter; 1/2 tsp cumin seeds; good pinch turmeric; 25 g hazelnuts, toasted; Chermoula:; 50 g coriander; 20 g parsley; 2 sprigs mint, leaves removed. stems discarded; 3 garlic cloves; 1 chilli, deseeded; 1/2 tsp ras el hanout; 1/2 tsp Aleppo pepper flakes; 1/2 tsp sea salt; 1/2 preserved lemon, pips discarded; 80 ml olive oil

Laura @FeelBetter

Milton Keynes, England

Winter is on the doorstep and sunnier climes beckon. I collect lamb cutlets from the butcher’s and as I walk home under the bare trees and grey sky, I think of the hustle and bustle of the souks in Marrakesh and the stalls full of vibrantly coloured spices and the aromas of Maghreb cuisine.

Chermoula (from the Arabic verb ‘chermel’, referring to rubbing something with a spice mix) is the emblematic marinade of Maghreb cuisine. It is not just a marinade, it is also used as a sauce and condiment and consists of fresh herbs, garlic, citrus and warm spices.

Originating from Morocco, it is enjoyed equally throughout all North African countries, particularly in Libya, Algeria, and Tunisia. Preparation and use of the relish varies by region but there are generally two types; one is a bright, tangy green sauce made with fresh herbs, garlic, lemon, spices and olive oil and typically used with white fish or vegetables and the other is a red sauce and is spicier with the addition of sweet paprika and red pepper flakes and is used for meat such as lamb.

Couscous also has its origin in Maghreb cuisine and although it looks like a grain, is technically a pasta as it's made with semolina flour from durum wheat, mixed with water.

I’ve taken the popular herby green chermoula and given it a citrus kick with preserved lemons and used it both as a marinade and a sauce on burnished lamb cutlets. Serve with buttered cabbage, couscous and top with toasted hazelnuts. #GlobalApron

Couscous also has its origin in Maghreb cuisine and although it looks like a grain, is technically a pasta as it's made with semolina flour from durum wheat, mixed with water.

Laura @FeelBetter

Milton Keynes, England

Couscous also has its origin in Maghreb cuisine and although it looks like a grain, is technically a pasta as it's made with semolina flour from durum wheat, mixed with water.

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Ingredients

40 - 50 minutes

4 servings

500 glamb cutlets, trimmed
200 gcouscous
500 gchicken stock, hot
3shallots, finely diced
2 sprigsparsley, chopped
1large tomato, seeds removed and chopped
1/4 tspcumin
Salt and pepper to taste
1/2 (600 g)white cabbage, finely shredded
100 gcavolo nero leaves, thicker part of stalks removed and shredded
2 tbspsoil
30 gbutter
1/2 tspcumin seeds
good pinch turmeric
25 ghazelnuts, toasted
Chermoula:
50 gcoriander
20 gparsley
2 sprigsmint, leaves removed. stems discarded
3garlic cloves
1chilli, deseeded
1/2 tspras el hanout
1/2 tspAleppo pepper flakes
1/2 tspsea salt
1/2preserved lemon, pips discarded
80 mlolive oil

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Steps

40 - 50 minutes

1

Chermoula: In a pestle and mortar add the garlic, salt, chilli and Aleppo pepper flakes and pound. Add the chopped herbs in batches and pound until you are happy with the texture. Add the preserved lemon and the ras el hanout and pound well until the ingredients are combined but still have a little texture. Whisk in the olive oil gradually. Taste and adjust seasoning to your liking.
Season the chops with a couple of tablespoons of chermoula and set aside to marinade for at least half an hour.
2

Couscous: Toast the couscous lightly in a hot dry pan for a minute then pour in the hot stock and simmer until tender. Drain and leave to cool. Stir in the shallots, parsley, tomato and cumin and season with salt and pepper. Set aside.
3

Lamb: Set a frying pan over a high heat. Once smoking hot, use a pair of tongs to hold the lamb chops on their fatty edge in the pan for a few minutes to render out the fat and get a crisp, golden edge. Flip them flat and cook for 2-3 minutes on each side (depending on thickness). For those who like their chops more well done, cover and place in the oven for 5 – 10 minutes. Remove from the pan and leave to rest.
4

Cabbage: In the frying pan used to cook the lamb chops, heat the olive oil and butter. Stir in the cumin seeds and cook 30 seconds until fragrant. Add the shredded cabbage, turmeric and salt and cook, stirring occasionally, for 5 – 10 minutes until the cabbage is softened but still has a bite.
Serve: Transfer the cabbage to a serving platter, then top with the couscous and the charred lamb chops. Drizzle over the remaining chermoula and finish with a sprinkling of toasted hazelnuts.