Monday, March 21, 2011

Moroccan-style lamb with pistachio couscous recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan-style lamb with pistachio couscous Recipe.  Enjoy Moroccan Food and learn how to make quick and easy Moroccan-style lamb with pistachio couscous.

Cooking Time 25 minutes

Ingredients (serves 4)

2 (about 500g) lamb eye of loin (backstrap)
Large pinch of ground cinnamon
Salt & freshly ground black pepper
1 tbs olive oil
250ml (1 cup) water
125ml (1/2 cup) fresh orange juice
20g butter
290g (1 1/2 cups) couscous
150g fresh dates, halved, stones removed, thinly sliced lengthways
150g dried Turkish apricots, halved
75g (1/2 cup) salted pistachio kernels, coarsely chopped
1 bunch fresh coriander, washed, dried, leaves picked
1 tbs finely grated orange rind
Thick natural yoghurt, to serve


1. Sprinkle both sides of the lamb with cinnamon and season with salt and pepper. Heat the oil in a non-stick frying pan over medium-high heat. Add the lamb and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

2. Meanwhile, combine the water, orange juice and butter in a medium saucepan and bring to the boil over high heat. Remove from heat. Add the couscous while stirring with a fork. Cover with a lid and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains.

3. Slice the lamb across the grain. Add the dates, apricot, pistachios, coriander and orange rind to the couscous and stir to combine. Divide among serving bowls. Top with lamb and serve with yoghurt, if desired.

Good Taste - March 2006, Page 39
Recipe by Michelle Southan

More Moroccan Recipes:

Easy Moroccan lamb tagine
Lamb Tagine Recipe
Moroccan Tagine
Moroccan chard & lamb pan-fry
Middle Eastern Chicken Pot and Butter-Nut Couscous
Brick Chicken with Apricot Couscous

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