Category: Ras el hanout

Leftover Moroccan Lamb cous cous

September 3, 2015

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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:

 

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Ingredients:

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)
Method:

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.

 

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Lamb Kofta Wraps

June 30, 2015
  I normally like to keep my work recipes separate to the ones I do on here, but occasionally, I just have to share some with my readers and this recipe is one of them.
  The weather today here in the Uk is a scorcher so I felt I had to share this with you for a perfect easy, quick dinner that won’t have you sweating over the oven! 

  These are a great favourite in our house especially at this time of year and throughout Summer.  I tend to cook these as a great Sunday alternative and of course when the Sun is out, the BBQ can be lit. We don’t tend to buy Lamb that often because of price, but if your budget takes you a bit further, it’s a great treat to have. I always freeze some down so that they are there when money doesn’t stretch that far.


   Ive added a spice of Ras el hanout which is a spice blend from North Africa. It is widely available now and gives it that extra flavour such as Garam masala does in Indian Cuisine.  It is a great Blend that can be used in many recipes, of which, I do!
  Once all wrapped up, these are so Juicy and fresh tasting with all that salad packed in and of course with the little added bonuses of Lemon, Yoghurt and pickled chilli peppers, It’s a match made in Heaven. 
 Once you’ve had these, you’ll be making a lot more I assure you.


Lamb Kofta Wraps:




Ingredients:
(Makes approximately 14 Koftas)

Koftas:

  • 500g Lamb Mince
  • 2 Tbsp Rapeseed Oil
  • 1 medium Onion diced finely
  • 1 tsp Ras el hanout ( I use Spice Kitchen for all my dry spices, they are fantastic)
  • 1 tsp Ground Cumin, 
  • 1 tsp Ground Coriander,
  • Half of a small Green Chilli chopped finely
  • 2 cloves of Garlic Chopped Finely
  • 1/2 Tsp Chilli Powder
  • 1 Level Tbsp Tomato Puree
  •   Sea Salt and Cracked Black Pepper for seasoning 
  •   Small handful of Fresh coriander chopped finely

Salad:

  • A selection of Salad leaves such as Watercress, Rocket, Mizuna (to give a peppery) taste
  •   White Cabbage Sliced fine (to add crunch) You could use Iceberg if you can’t get it.
  •   Salad Cress
  •   Red onion sliced through the whole onion very finely 
  •   Cucumber sliced fine
  •   Fresh Mint leaves
  •   Fresh Coriander Leaves

  •   Soft Tortilla Wraps , If you want to have a go at making your own Flatbreads, I have my recipe click here
  •   Plain Greek Yoghurt
  •   Lemon to spritz over
  •   Pickled Chillis ,if required, to add extra hotness and authenticity (Can be bought in most world sections of supermarkets)


Method:




  • Fry off your Chopped Onion and add your dry spices (Ras el hanout, Cumin, coriander and Chilli powder). Cook for a minute, stirring and allowing not to burn.
  • Add your Garlic and fresh chilli and cook for another minute or two or until onions have started to colour and your Garlic isn’t burning.

  • Add some salt and pepper to season and pop this mixture into a bowl to cool.

  •   In a separate Bowl place your Lamb mince, tomato Puree and a little more Salt and Pepper. Pop into this bowl, all your onion and herb mixture.

  • Mix all ingredients together with your hands and add your Chopped Coriander.

  • Take a small handful of your Kofta mix and start to form a ball in your hands, then slowly shape more into an oval shape. Do this repeatedly with all your mixture. 

  • * N.B If you do too many you can freeze them at this stage.

  • Fry off your Kofta’s in a little oil as with lamb you wont need too much. Turning so that each side is cooked well.

*  Warm your Tortillas to packet instructions and then assemble your Wrap. Add a little salad, then meat, then salad. Spritz Lemon, add chilli if you wish and drizzle with Yoghurt and you’re ready to go!