Thursday, November 19, 2009
Enjoy Moroccan lamb cooking and try a delicious dish of lamb with fragrant couscous.
Preparation Time 15 minutes
Cooking Time 55 minutes
Ingredients (serves 4)
4 Moroccan lamb drumsticks (about 1kg)
1 1/3 cup (260g) couscous
1/2 cup (85g) pitted dried dates, chopped
1/3 cup (80ml) grapefruit juice (about 1 grapefruit)
3 oranges, peeled, segmented
2/3 cup fresh coriander leaves
1/3 cup (50g) toasted slivered almonds
1/4 tsp ground cinnamon, plus extra to serve
1/2 cup (130g) fat-free natural yoghurt
1 garlic clove, crushed
Salt & freshly ground pepper
1. Preheat oven to 200°C. Place the drumsticks in a baking dish. Cook in the oven for 5 minutes. Reduce the temperature to 180°C and cook for 50 minutes. Rest for 5 minutes.
2. Meanwhile, place the couscous and dates in a heatproof bowl. Add the grapefruit juice and 1 cup (250ml) of boiling water. Set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains. Add the oranges, coriander leaves, almonds and cinnamon. Stir through until well combined.
3. Mix the yoghurt, garlic, salt, pepper and 1 1/2 tablespoons water in a small bowl. Divide the couscous and drumsticks among serving plates. Top with the yoghurt and sprinkle with cinnamon.
Fresh Living - 16 May 2005, Page 41
Recipe by Gemma Purcell
See more Moroccan recipes
Moroccan Lamb Cutlets recipe
Moroccan Lamb Curry Recipe
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