Lamb chops with fruity couscous & mint recipe

Easy and delicious lamb chops with fruity couscous & mint recipe. Enjoy delicious Moroccan recipes and learn how to make lamb chops with fruity couscous & mint.

This Moroccan-style spiced lamb dish is simple enough to do on a weeknight, but also makes a great dish to serve to friends

Preparation time 10 mins
Cook time 6 mins
plus marinating and resting

Ingredients Serves 4

4 lamb chops or leg steaks, trimmed
2 tsp smoked paprika
1 red onion , finely chopped
3 tbsp red wine vinegar
3 tbsp olive oil
200g couscous
5 tbsp pine nuts , toasted
8 dates , stoned and finely chopped
zest and juice 2 lemons
20g pack each mint and flat-leaf parsley , roughly chopped

Method

1. Place the lamb in a bowl. Sprinkle over the paprika, half the onion, 1 tbsp vinegar and ½ tbsp oil. Season, then set aside.
2. To make the couscous, boil the kettle and tip the couscous into a heatproof bowl. Stir in the pine nuts, dates, lemon zest and half the juice. Pour over 140ml just-boiled water, push the coucous to the sides of the bowl, cover, then leave to stand for 10 mins.
3. Heat grill to high. Lift the lamb out of its marinade, grill for 2-3 mins on each side, then rest, wrapped in foil, for 10 mins. Stir half the chopped herbs and some seasoning into the couscous, then add the remaining lemon juice to taste. Mix together the remaining herbs, red onion, vinegar, oil and seasoning to make a herby vinaigrette. Serve the lamb and couscous with the vinaigrette.

Try

MAKE LUNCH FROM DINNER

Make tomorrow's lunch while preparing dinner. Double the date couscous and herby vinaigrette and serve half with lamb, then mix the remaining salad and vinaigrette together with a 410g can chickpeas, drained, 1 cucumber, diced, and 2 tbsp natural yogurt. Pack into lunchboxes and chill overnight.

NUTRITION PER SERVING

635 kcalories, protein 35g, carbohydrate 50g, fat 34 g, saturated fat 11g, fibre 0g, sugar 23g, salt 0.23 g

Recipe from Good Food magazine, January 2009.

Stuffed Baby Zucchini and Vine Leaves with Lamb Chops - Moroccan lamb steaks with fattoush - Lamb skewers recipe

Save and share lamb chops with fruity couscous & mint recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Lamb tagine with artichokes & lemon recipe

Tasty and easy lamb tagine with artichokes & lemon recipe. Enjoy Moroccan cooking and learn how to make lamb tagine with artichokes & lemon.

Inspired by top restaurants' menus, this is our favourite version of the classic tagine so you can DIY at home.

Ready in 50 minutes

Ingredients (Serves 2)

400g diced lamb shoulder
1 onion , finely chopped
1 garlic clove , crushed
pinch of saffron
¼ tsp ground ginger
1 tbsp olive oil
vegetable stock
squeeze of lemon juice
peel from 1 preserved lemon from a jar, finely chopped
a few artichoke wedges from a jar
2 tbsp each chopped coriander and parsley
couscous to serve

Method

1. Trim excess fat from the lamb shoulder, put in a pan with the onion, crushed garlic clove, saffron, ground ginger, olive oil and enough vegetable stock to just cover. Cover and simmer for 1 hour 30 minutes, stirring occasionally, until meat is tender, adding splashes of water to keep meat covered. Add a squeeze of lemon juice, the finely chopped peel from the preserved lemon and a few artichoke wedges.
2. Cook for another 10 minutes then stir in the chopped coriander and parsley. Spoon over couscous to serve.

Recipe from olive magazine, October 2009.

Moroccan Lamb Tagine - moroccan tagine - Easy Moroccan chicken tagine

Save and share Lamb tagine with artichokes & lemon recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Iraqi Biryani Recipe - How to Make Iraqi Biryani

Easy and delicious recipe for Iraqi Biryani. Enjoy Iraqi food cooking and learn how to make tasty dish of Iraqi Biryani.

Preparation time : 35 minutes
Cooking time : 45 minutes

Ingredients

250 g minced lamb
2 tablespoons fresh parsley, finely chopped
2 tablespoons onions, finely chopped
1 cup vegetable oil or 220 g, for deep frying
1 medium potato or 150 g, cut into medium cubes
1 medium carrot or 150 g, cut into medium cubes
1 medium onion or 125 g, sliced
½ cup frozen green peas or 80 g, thawed
1 whole chicken or 800 g, cooked, without bones and shredded
2 tablespoons raisins
¼ teaspoon ground black pepper
Pinch of saffron filaments
½ cup almonds or 75 g, peeled and toasted
2 tablespoons ghee
¾ cup vermicelli or 75 g
2 cups rice or 400 g, washed
2 cubes MAGGI® Chicken Bouillon
1½ teaspoons arabic mixed spicess
4 cups water or 1000 ml

Preparation

1. In a mixing bowl, combine minced lamb, onion and parsley (season with salt and pepper). Form meat mixture into small balls; place in a baking tray and bake in a preheated oven at 200˚C for 10 minutes or until meat balls are cooked. Remove and set aside.
2. Meanwhile, deep fry potato and carrot in the hot oil (reserve 2 tablespoons of oil) and set them aside over a kitchen tissue to absorb any excess oil.
3. In a medium saucepan, heat the reserved oil and sauté onion until its tender then add green peas, shredded chicken meat, raisins, black pepper powder, saffron leaves, almonds, the prepared meat balls potato and carrot. Stir until well combined and set aside (add salt to your taste).
4. In a medium pot, melt the ghee, add the vermicelli and stir until vermicelli is changed in color to golden brown; Add rice, MAGGI® Chicken Bouillon cubes and spices (add salt if needed). Stir for seconds then add the water and stir constantly to boil. Cover and simmer over a low heat for 20 minutes or until rice is cooked.
5. Add the prepared meat and vegetable mixture over the rice and mix all carefully with the rice. Cover and cook for another 5 minutes then serve.

Serving tips : Serve with green salad and laban drink.

iraqi maklouba - tashreeb dajaj recipe - Kabsa Recipe

Save and share Iraqi Biryani Recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Grilled Fish Kofta in Spicy Sauce Recipe - How to make Grilled Fish Kofta in Spicy Sauce

Easy recipe for Lebanese Grilled Fish Kofta in Spicy Sauce. Enjoy Lebanese cuisine and learn how to make tasty dish of Grilled Fish Kofta in Spicy Sauce.

Preparation time : 25 minutes
Cooking time : 25 minutes

Ingredients

700 g white fish fillets, skinned and minced
1 small onion or 70 g, chopped
½ cup fresh parsley or 40 g, chopped
¼ teaspoon ground black pepper
1 tablespoon olive oil

For the spicy sauce:
1 small onion or 70 g, sliced
2 cloves garlic, round slices
3 tablespoons coriander leaves, chopped
1 medium green bell pepper or 150 g, sliced
¼ teaspoon white ground pepper
¼ teaspoon ground cinnamon
¼ teaspoon chili powder
¼ teaspoon ground cumin
100 g mushrooms, cleaned and cut into quarters
1 medium tomato or 150 g, diced
1 sachet MAGGI® Bolognaise Mix
3 cups water or 750 ml

Preparation

1. Put minced fish in a bowl and mix with onions, parsley and black pepper powder.
2. Divide the mixture into 12 equal portions and shape them into finger shape using your hands. Grill the fish finger with olive oil on medium heat for 5-6 minutes from all sides until is cooked. Set aside.
3. In a saucepan combine onion, garlic, coriander, green capsicum, spices, mushrooms, tomatoes, MAGGI® Bolognaise Mix and water. Cook over medium heat till boiling then simmer on low heat for 10 minutes.
4. Gently add cooked fish kofta fingers to the sauce. Simmer on low heat for another 5 minutes then serve.

Serving tips : This dish can be served with mashed potatoes or steamed rice.

Kofta Bil-Siniyah Recipe - Kofta Stew Recipe - Lamb kofta with flatbread

Save and share Grilled Fish Kofta in Spicy Sauce Recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Kofta Bil-Siniyah Recipe - How to make Kofta Bil-Siniyah

Easy recipe for Lebanese Kofta Bil-Siniyah Recipe. Enjoy Lebanese food cooking and learn how to make delicious dish of Kofta Bil-Siniyah.

Ingredients
500 g lean minced beef
1 small onion or 70 g, chopped
¼ teaspoon ground black pepper
¼ teaspoon ground cinnamon
5 tablespoons fresh parsley, chopped
3 medium potatoes or 600 g, cut into medium round slices
1 medium green bell pepper or 150 g, cut into rings
1 medium onion or 150 g, round sliced
2 medium tomatoes or 300 g, round sliced
2 cups water or 500 ml
2 tablespoons tomato paste
2 cubes MAGGI® Chicken Less Salt Bouillon
¼ teaspoon white ground pepper
¼ teaspoon ground cinnamon
1 tablespoon fresh parsley, chopped for garnishing

Preparation

1. Combine meat, chopped onion, black pepper, cinnamon powder and parsley in a mixing bowl. Mix well then divide the mixture into 12 meatballs. Flatten meatballs to form patties. Arrange in a 30cm x 24cm baking dish.
2. Arrange potato slices on top of the meat patties then the onions, bell pepper rings and tomatoes slices.
3. Put water, tomato paste, MAGGI® Chicken Less Salt Bouillon cubes, white pepper and cinnamon powder in a saucepan. Bring to boil then simmer for 5 minutes with stirring to mix well.
4. Pour prepared sauce into the oven plate and cover with foil. Bake in a 200˚C oven for 1 hour 30 minutes or until potatoes are tender.
5. Garnish with chopped parsley and serve.

Save and share Kofta Bil-Siniyah Recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Moroccan rissoles with minted cucumber salad

Arabci Food Recipes Blog invites you to try Moroccan rissoles with minted cucumber salad. Make Monday-night cooking fun - get the kids to help you mix and roll these tasty rissoles, then eat them with soft flat bread.

Cooking Time: 30 minutes

Ingredients (serves 4)
500g lean lamb mince
1 zucchini, coarsely grated, excess moisture removed
1 brown onion, coarsely grated
1 garlic clove, crushed
2 tbs currants
2 tsp Woolworths Select Moroccan Seasoning
1/4 cup fresh coriander leaves, chopped
1 egg, lightly whisked
2 tbs vegetable oil
2 Lebanese cucumbers, ends trimmed, thinly sliced diagonally
1 small red onion, halved, thinly sliced
2 tbs mint sauce
70g (1/4 cup) natural yoghurt
1/4 cup fresh coriander leaves, extra
4 pieces Lebanese bread

Method

1. Place mince, zucchini, onion, garlic, currants, seasoning, coriander and egg in a large bowl. Season with salt and pepper. Use your hands to mix until well combined. Divide into 8 equal portions. Shape each portion into a patty.
2. Heat the oil in a large non-stick frying pan over medium heat. Add half the patties and cook for 5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Repeat with the remaining patties, reheating the pan between batches.
3. Meanwhile, combine the cucumber, onion, mint sauce, yoghurt and extra coriander in a bowl. Serve the rissoles with the cucumber salad and bread.

Notes
Cook's tip: To remove excess moisture from the zucchini, use your hands to squeeze the grated zucchini over a bowl.
Serving tip: For a different way to serve, divide rissoles and salad among the Lebanese bread and roll up to enclose.

Source
Good Taste - March 2009, Page 29 - Recipe by Heidi Flett

Save and share Moroccan rissoles with minted cucumber salad recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Moroccan lamb steaks with fattoush

Easy & delicious recipe for Moroccan lamb steaks with fattoush. Learn how to make the best Moroccan lamb steaks with fattoush.

Ingredients (serves 4)
1 tablespoon olive oil
1 tablespoon Moroccan seasoning
2 tablespoons lemon juice
4 (175g each) lamb leg steaks

Fattoush
2 Lebanese bread rounds olive oil cooking spray
3 medium tomatoes, diced
1 Lebanese cucumber, diced
1 small red onion, halved, thinly sliced
1 small green capsicum, diced
1/4 cup fresh mint leaves, roughly chopped
1/4 cup roughly-chopped fresh flat-leaf parsley leaves
1 tablespoon olive oil
2 tablespoons lemon juice

Method

1. Combine oil, Moroccan seasoning and lemon juice in a large glass or ceramic dish. Add lamb and turn to coat. Set aside for 10 minutes for flavours to develop.
2. Make fattoush: Preheat oven to 200°C. Place bread on 2 baking trays. Spray with oil. Bake for 3 to 5 minutes or until golden and crisp. Remove from oven. Combine tomatoes, cucumber, onion, capsicum, mint and parsley in a large bowl. Add oil and lemon juice. Season with salt and pepper. Break bread into pieces. Add to tomato mixture. Toss to combine.
3. Heat a barbecue plate or chargrill over medium-high heat. Add lamb. Cook for 3 minutes each side for medium or until cooked to your liking.
4. Serve lamb with fattoush. Fattoush is a Lebanese salad containing toasted bread, parsley and mint.

Notes
Fattoush is a Lebanese salad containing toasted bread, parsley and mint. It's a good way to use slightly stale Lebanese bread.

Source
Super Food Ideas - December 2007, Page 38 - Recipe by Dixie Elliott

Moroccan Lamb Tagine - Moroccan lamb cutlets - Moroccan lamb with apricots, almonds & mint

Save and share Moroccan lamb steaks with fattoush recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.