Leftover Moroccan Lamb cous cous
I want to share this recipe with you before the week is over as this week is all about promoting British Lamb week, ( 1st Sep-7th Sep 2015 ) something I feel very passionate about. I wrote this recipe for my column last month but I feel that now would be a right time to be reminded of it.
Here below is what I originally wrote:
Sometimes on a Sunday if the weather isn’t too hot then we will have a roast of some kind and if we are even more lucky it may even be lamb. Normally we go for a breast of Lamb as its cheaper however I bought this particular shoulder of lamb as it was reduced right down from £19 to £6! Bargain! An offer too good to be missed.
Because this lamb was so big for my partner and I its great for creating other dishes from it and thats what I am showing here. Sometimes the leftover recipes are the best.
So for this time of year cous cous is a lovely light alternative to have and I have included the lovely British courgettes being right in season at the minute to add a lovely texture, colour and added sweetness to the dish. Give leftovers a chance, it may even be better than the first dish was.
Leftover Moroccan lamb cous cous:
Cooked shoulder of lamb ( Could use shanks, breast or leg if you wanted )
1 tsp was el hangout spice ( widely available in most supermarkets or online) I use spice kitchen’s blend.
approximately 200g cous cous
1/4 tub of chicken stock gel pot
1/4 litre of boiling water
Sea salt and cracked black pepper to taste
3 tbsp Rapeseed oil
1 tbsp mild curry powder
small handful of almonds sliced
few sprigs of fresh mint finely chopped
few sprigs of fresh coriander finely chopped
1 courgette sliced into half moons
half a small green pepper diced
half a small red pepper diced
Half a red onion finely diced
1 clove of garlic finely chopped
Thumb nail size of fresh ginger grated
1 tsp ground coriander (Spice Kitchen)
1 tsp ground cumin (Spice Kitchen)
1 tsp ground cinnamon (Spice Kitchen)
Take your cold cooked lamb and marinate with a little rapeseed oil and the ras el hanout.
In the meantime take the cous cous and cover with approximately 1/4 litre of boiling water with the chicken stock added so it just covers the cous cous and cover with foil.
Fry off your courgettes in a little rapeseed oil and after a minute or two add your peppers and cook until starting to colour and soften. Add in the garlic, ginger and chillies and cook for a further minute or two.
Stir in the ground coriander, cumin and cinnamon, add in the lamb and stir allowing the lamb to warm up. Season to taste
Stir the cous cous with a fork, add a drizzle of rapeseed oil and the cous cous should be light and fluffy. Add the curry powder a little salt and pepper if need be and pop in your chopped coriander and mint.
* Add the Lamb mixture into the bowl of cous cous, mix all through and serve.