Description
Jamie Oliver’s Moroccan Lamb Couscous combines tender, spiced lamb with couscous, dried fruits, and fresh herbs. The lamb is seasoned with a blend of Moroccan spices, seared, and slow-cooked until tender. Served alongside couscous mixed with dried apricots, raisins, and a touch of lemon, this dish brings together a delightful mix of textures and flavors.
Ingredients
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- 500g (1 lb) lamb shoulder or leg, cut into chunks
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- 2 tablespoons olive oil
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- Salt and black pepper, to taste
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- 1 teaspoon ground cumin
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- 1 teaspoon ground coriander
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- 1 teaspoon ground cinnamon
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- 1 onion, finely chopped
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- 2 cloves garlic, minced
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- 1-inch piece fresh ginger, grated
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- 1/2 cup canned tomatoes (or 2 fresh tomatoes, chopped)
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- 1/2 cup chicken or vegetable broth
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- 1 cup couscous
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- 1/4 cup raisins or sultanas
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- 1/4 cup dried apricots, chopped
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- Zest and juice of 1 lemon
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- Fresh cilantro and mint, chopped, for garnish
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- Optional: slivered almonds or toasted pine nuts for topping
Instructions
In a large bowl, season the lamb chunks with salt, black pepper, cumin, coriander, and cinnamon. Toss to coat the lamb evenly in the spices.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb in batches and sear until browned on all sides. Remove the lamb and set it aside.
In the same pot, add a bit more olive oil if needed. Add the chopped onion, garlic, and ginger, and sauté for 3-4 minutes until softened and fragrant.
Stir in the chopped tomatoes and cook for a few minutes until they begin to break down. Return the seared lamb to the pot, then pour in the chicken or vegetable broth. Bring to a simmer, then cover and cook on low heat for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded.
In a heatproof bowl, combine the couscous, raisins, chopped dried apricots, and lemon zest. Pour 1 cup of boiling water over the couscous, cover with a lid or plate, and let it sit for 5 minutes. Fluff the couscous with a fork, then drizzle with lemon juice and season with a pinch of salt.
To serve, spoon the couscous onto a large serving platter and top with the tender Moroccan lamb. Garnish with freshly chopped cilantro, mint, and optional toasted almonds or pine nuts for added crunch.