Best 3 Spicy Lamb With Couscous Recipes
Embark on a culinary journey to savor the tantalizing flavors of our Spicy Lamb with Couscous, a delightful fusion of Middle Eastern and North African cuisines. This hearty dish showcases succulent lamb pieces enveloped in an aromatic blend of spices, slow-cooked until fall-apart tender and enveloped in a rich, flavorful sauce. Accompanied by fluffy, perfectly cooked couscous, this enticing main course promises a symphony of textures and flavors that will captivate your taste buds. Whether you're hosting a dinner party or seeking a satisfying weeknight meal, our collection of recipes offers a range of options to suit your preferences and skill level. From a traditional Moroccan tagine to a modern deconstructed presentation, each recipe is meticulously crafted to deliver a unique and delectable experience. Prepare to be transported to the vibrant souks of Marrakech or the bustling streets of Cairo as you savor the culinary delights of our Spicy Lamb with Couscous.
Let's cook with our recipes!
SPICY LAMB TAGINE WITH COUSCOUS
Very, very good Moroccan stew over fluffy couscous.Delicious for dinner tonight!!Wonderfull change! from Reader's digest.
Provided by Derf2440
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Trim any fat off the lamb and cut it into 1 inch cubes.
- Put the meat, onions, garlic, cayenne pepper, cinnamon, ginger, paprika and saffron if using,into the bottom of a double boiler or a large saucepan, season to taste and add enough water to cover.
- Bring the contents to a boil, then cover the pan, reduce the heat to low, and simmer for 1 hour 30 minutes.
- Add the apricots, carrots,zucchini,tomatoes, coriander and parsley to the pan and cook, covered for a further 15 minutes.
- Meanwhile, following package directions, prepare enough couscous for 6 people.
- Add salt to taste.
- To serve, spoon the couscous onto serving dish, lift the lamb and vegetables from the pan with a slotted spoon and lay them on top of the couscous and sprinkle them with chopped coriander and parsley.
- Pour the broth into a jug or bowl to serve separately and let people help themselves at the table.
SPICY LAMB COUSCOUS
North African flavors marinate tender lamb that you grill and serve with hot cooked couscous, the wheat-grain semolina served as a grain side dish in this part of the world.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h28m
Yield 6
Number Of Ingredients 14
Steps:
- Remove fat from lamb. Cut lamb into 1 1/2-inch cubes. Mix remaining ingredients except couscous, mint and pepper sauce in glass or plastic bowl. Add lamb; stir to coat with marinade. Cover and refrigerate 4 hours.
- Set oven control to broil. Spray broiler pan rack with cooking spray. Remove lamb from marinade. Place lamb on rack in broiler pan. Broil with tops 5 inches from heat 6 minutes; turn. Spoon pan drippings over lamb. Broil about 7 minutes longer or until no longer pink in center.
- Mix couscous and mint. Serve lamb over couscous. Serve with pepper sauce.
Nutrition Facts : Calories 275, Carbohydrate 25 g, Cholesterol 80 mg, Fiber 2 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 460 mg
SPICY LAMB WITH GARLIC COUSCOUS
A spicy Moroccan style dish. As the couscous has minimal cooking time the garlic flavour is quite strong, reduce the amount of garlic in the couscous or use some roasted garlic paste if you aren't keen on very garlicky food. This recipe came from the Home Beautiful magazine. The marinade also works well with chicken fillets.
Provided by EeeGee
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE LAMB.
- Trim off any fat.
- In a small bowl combine the chili, cumin, garlic and coriander.
- Rub the mix into the lamb, you can allow it to marinate for up to 4 hours but it isn't essential.
- Cook the lamb on a preheated, oiled grill plate until browned and cooked to your liking.
- Remove from grill, sprinkle with a little sea salt and cover to keep warm.
- FOR THE COUSCOUS.
- Combine the stock, garlic and peas in a medium saucepan and bring to the boil.
- Remove from the heat and stir in the couscous and oil.
- Cover and stand for about 5 minutes or until the liquid is absorbed.
- Fluff with a fork.
- TO SERVE.
- Slice the lamb, place on top of a mound of couscous and add a dollop of yoghurt.
Tips:
- To save time, use pre-cut lamb cubes or ask your butcher to cut them for you.
- If you don't have ground cumin or coriander, you can use whole seeds and grind them in a spice grinder or mortar and pestle.
- For a spicier dish, add more cayenne pepper or red pepper flakes.
- If you don't have a Dutch oven, you can use a large pot or saucepan.
- Serve the spicy lamb with your favorite sides, such as couscous, rice, or pita bread.
Conclusion:
This spicy lamb with couscous is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The lamb is tender and juicy, and the spices give it a delicious kick. The couscous is a great way to soak up all of the delicious sauce. This dish is sure to be a hit with your family and friends.
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