Best 4 African Lamb Couscous From Mauritania Recipes
Embark on a culinary journey to the vibrant lands of Mauritania with our collection of tantalizing African lamb couscous recipes. Experience the harmonious blend of tender lamb, fluffy couscous, and an array of aromatic spices that capture the essence of this North African gem. Discover the secrets behind the traditional Mauritanian method of preparing couscous, ensuring a delectable and authentic dish. Our comprehensive guide includes variations that cater to diverse preferences, from the classic lamb and vegetable couscous to unique interpretations featuring dried fruits, nuts, and zesty preserved lemons. Get ready to savor the flavors of Africa and impress your taste buds with these delectable couscous creations.
**Recipes Featured:**
1. **Classic Mauritanian Lamb Couscous:** Immerse yourself in the authentic flavors of Mauritania with this traditional lamb couscous recipe. Succulent lamb is slow-cooked in a fragrant broth infused with aromatic spices, creating a rich and flavorful base. Fluffy couscous, tender vegetables, and a sprinkling of herbs complete this hearty and satisfying dish.
2. **Lamb and Dried Fruit Couscous:** Embark on a taste adventure with this enticing variation that incorporates a medley of dried fruits. Apricots, raisins, and dates add a touch of sweetness and texture to the savory lamb and couscous. The harmonious blend of flavors creates a delightful and memorable dish that will transport your taste buds to the heart of Africa.
3. **Lamb and Vegetable Couscous with Preserved Lemons:** Experience the unique tangy twist of preserved lemons in this vibrant lamb and vegetable couscous. The preserved lemons impart a delightful citrusy and briny flavor that elevates the dish to new heights. Succulent lamb, tender vegetables, and the fragrant blend of spices come together to create a culinary masterpiece that will tantalize your palate.
4. **Lamb and Nut Couscous:** Discover a delightful symphony of flavors in this lamb and nut couscous. Crunchy almonds and pistachios add a delightful textural contrast to the tender lamb and fluffy couscous. The nutty flavor of the almonds and the subtle sweetness of the pistachios create a harmonious balance that will leave you craving more.
5. **Vegetarian Couscous:** For those seeking a meatless option, our vegetarian couscous recipe offers a delectable alternative. An array of fresh vegetables, including carrots, zucchini, and bell peppers, are lovingly sautéed and combined with fluffy couscous. The addition of aromatic spices and herbs creates a flavorful and satisfying dish that will appeal to vegetarians and meat-lovers alike.
Whether you prefer the classic Mauritanian lamb couscous or are enticed by the unique variations featuring dried fruits, nuts, or preserved lemons, our collection of recipes has something to satisfy every palate. Prepare to be captivated by the vibrant flavors of Africa and embark on a culinary journey that will leave you craving more.
SLOW ROAST RAS EL HANOUT LAMB & COUSCOUS
Let your oven do all the work with this shoulder of lamb. It's heady with North African spices and the couscous is soaked in the pan juices
Provided by Good Food team
Categories Dinner
Time 4h40m
Yield Serves 6-8
Number Of Ingredients 12
Steps:
- Using a pestle and mortar or a mini chopper, mash or chop the garlic with a generous pinch of salt, then add the lemon juice, ras el hanout spice mix and olive oil, then pound or chop to a rough paste. Use a small knife to make small incisions all over the lamb. Sit the lamb in a large, shallow casserole dish or deep roasting tin, then rub the paste all over the lamb and into the cuts. Leave at room temperature for 1 hr, or better still cover and chill overnight.
- When ready to cook, heat the oven to 160C/140C fan/gas 3. Scatter the onion wedges around the lamb, then cover the dish with a lid or tightly with foil and roast for 3 hrs. Remove from the oven and uncover. Stir the onions and baste the lamb in the juices, then turn the oven up to 180C/160C fan/gas 4 and continue to roast the lamb, uncovered, for 25-30 mins until browned.
- Lift the lamb and onions onto a board to rest and put the kettle on. Stir the couscous and raisins into the lamb dish so they're coated in the roasting juices. Pour over enough boiling water from the kettle to just cover the couscous, then cover the dish and leave for 5 mins. Uncover and fluff the couscous up with a wooden spoon, then stir through the chickpeas, chopped herbs and preserved lemon or lemon juice, and season to taste. Bring the lamb, onions and the couscous to the table to serve.
Nutrition Facts : Calories 814 calories, Fat 39 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 56 grams protein, Sodium 0.4 milligram of sodium
MOROCCAN BRAISED LAMB WITH COUSCOUS
For Claude Lelouch and other French Jews from North Africa, couscous (a term that refers both to the stew and to the grain) is comfort food. When Suzon Meymy started cooking as a young bride living in Paris, her native Morocco seemed terribly far away, so she wrote to her mother, asking for recipes. "My mother was so unhappy that I was in France, so she sent me cooked chicken and flans. What she didn't know was that they didn't travel well, so we couldn't eat them when they arrived." When Suzon cooks lamb couscous today, in her small apartment in a Paris suburb, she uses her mother's techniques. "My mother, who was the couscous-maker of Mogador, spent all her time in the kitchen," she told me. "I watched her and my sisters cook for every festival in our town. They were exhausted from so much cooking. I saw them falling apart with fatigue." Suzon, a very good cook, takes the time to make this lamb stew only when her whole family is present. What I like about this amazing recipe for couscous is that the vegetables are not overcooked. Serve the lamb with couscous (see page 270) and a delicious Moroccan squash dish (see page 302)
Yield at least 12 servings
Number Of Ingredients 20
Steps:
- The day before serving, season the meat heavily with salt and pepper, and sear it in a frying pan with one tablespoon of the oil. Then preheat the oven to 250 degrees. Put the meat in a pot, add a little water, and braise, covered, for about 2 hours, or until tender. Set aside to cool, and then refrigerate overnight.
- Also the day before serving, heat the remaining oil in another pot, and sauté the leek and the onions. When the onions are translucent, add the turnips, carrots, ginger, cinnamon, turmeric, ras el hanout, salt and freshly ground pepper to taste, and garlic. Cover the vegetables and spices with water, and simmer, covered, until the carrots are tender.
- The next day, cut the lamb into 2-inch chunks, and put it in the pot with the vegetables. Add the zucchini. Simmer slowly until the zucchini is just cooked but still bright green. Adjust seasonings, and stir in the harissa sauce. (I also serve more at the table, so that people can adjust the heat to their taste.)
- Stir together the harissa, couscous broth, salt and freshly ground pepper to taste, cinnamon, and Spanish pepper in a small bowl. Serve with the couscous.
ONE-PAN LAMB & COUSCOUS
Whip up a deliciously flavoursome lamb dish in one pot and within half an hour
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Rub the lamb with half the harissa paste. Heat the oil in a frying pan and fry the lamb for 3 mins on each side for medium-rare, or a little longer for well-done. Lift the meat out of the pan and tip in the remaining harissa, the dried fruit and nuts, couscous and chickpeas, then stir to coat in the paste. Take the pan off the heat and pour in the stock. Stir briefly, return the lamb to the pan and cover with a lid or tightly-fitting foil for 10 mins until the couscous has absorbed all the liquid.
- Fluff up the couscous with a fork, season to taste and fold the mint leaves through to serve.
Nutrition Facts : Calories 610 calories, Fat 27 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 44 grams protein, Sodium 1.15 milligram of sodium
TRADITIONAL NORTH AFRICAN COUSCOUS (THE REAL WAY!)
This is a recipe for a fantastic traditional couscous dish from Algeria which can also be found in Morocco and Tunisia. Please note: the couscous is to be steamed and not soaked...we call this Ta'am bil marga hamra.
Provided by Um Safia
Categories Stew
Time 2h25m
Yield 8 portions, 8 serving(s)
Number Of Ingredients 22
Steps:
- Finely chop the onion and mince the garlic & place it in a large heavy bottomed pan with the meat or chicken, ras el hanout & a little olive oil. Fry gently to seal the meat/chicken. I use my pressure cooker pr large cast iron casserole for this.
- Chop the carrot, parsnip and courgette into 6ths. Cut the potato into 1/4's and roughly chop the swede. Chop khourchef or celery into roughly same size as carrot. (Peel the carrots, potato, parsnip and swede).
- Add the vegetables to the meat along with 1L of water and turn up heat so they begin simmering. If using the chilli add it now, along with salt and pepper. If cooking in a regular pan then cook for 40 minutes like this. If using the pressure cooker as I do then 20 minutes will be enough.
- Add the tomatoes, chick peas and dried mint and 1/2L more water or enough to create a 'stew' consistency.
- Return to heat and cook in pan for further 30 minutes and if using pressure cooker then cook on med to high for a further 25 minutes.
- Take a 500g pack of medium couscous and pour into a gas'a if you have one. If not find the biggest bowl you have. Pick out any 'bits' and sprinkle water - about 50mls and a tsp of salt over the couscous and using your hand rub 1/2 tsp of oil through the couscous to stop it sticking. Fill a couscousier or steamer half full with the couscous (as it swells).
- When you 1st notice steam coming from the couscous, count 10 minutes. After that remove from the steamer, place in gas'a and use your hands to 'open' the couscous (rub it together between hands to remove clumps). This is very hot and you need to keep wetting you hand with cold water and sprinkling a little on the couscous.
- Return to steamer when thoroughly opened. Repeat process of steaming and opening twice more.
- Finally remove from steamer and place back in gas'a. Open for final time and rub a tbsp of ghee or smen into the couscous along with 2tsp of butter or margarine. Add salt to taste.
- Serve the couscous in the gas'a with sauce on top as traditional style or in tagine etc. Usually we place the meat/chicken in place - 1 for each guest and decorate the couscous with the veg before ladling some of the sauce over the top.
- If you used the chilli, put it on a plate and let people help themselves to it!
Tips:
- Choose the right lamb: For this recipe, use lamb shoulder or leg. These cuts are flavorful and have a good amount of fat, which will help keep the meat moist during cooking.
- Don't overcook the lamb: Lamb is best when cooked to medium-rare or medium. Overcooking will make it tough and dry.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to evenly distribute the heat and prevent the food from sticking.
- Add the vegetables at the right time: Add the vegetables towards the end of the cooking time so that they don't overcook and become mushy.
- Season to taste: Be sure to taste the dish as you're cooking it and adjust the seasonings as needed.
- Serve with your favorite sides: This dish can be served with a variety of sides, such as couscous, rice, or roasted vegetables.
Conclusion:
African lamb couscous is a delicious and flavorful dish that is perfect for a special occasion. The tender lamb, fragrant spices, and fluffy couscous make for a truly memorable meal. Whether you're a fan of African cuisine or simply looking for something new and exciting to try, this recipe is sure to please. So next time you're looking for a unique and flavorful dish, give African lamb couscous a try. You won't be disappointed!
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