Dinner ideas

Moroccan lamb and apricots with scented pearl couscous

You can use chicken in place of lamb, and swap the pearl couscous for instant, if you prefer.
4
1H

Ingredients

Method

1.Combine the lamb, spices and flour in a bowl, then mix well until evenly coated (a ziplock bag works well for this too).
2.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.
3.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.
4.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.
5.Serve the lamb curry over the scented couscous and garnish with steamed beans, a few salted pistachio nuts and mint leaves.

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.

Note

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