This is a flavoursome, easy onepot dish that is ready in under 30 minutes. Harissa paste is not something that is readily available in the supermarkets where I shop so here I’ve made up a paste that’s not overly hot but still gives the lamb and couscous a nice kick of heat and flavour.
You can easily vary the components of this dish so play around with it depending on what you have in your cupboard or if there’s an element that you don’t like just leave it out. Personally I love the raisins but the kids invariably leave them at the side of the plate, I’ve tried dried apricots but they get picked out too! The flaked almonds add a nice crunch to the dish but if you’re not a fan of nuts perhaps use chickpeas instead.
Leftover couscous can be used cold as a salad.
You will need (serves 4):
4 gigot lamb chops
2 tbsp olive oil
3 tsp ground coriander
3 tsp ground cumin
3 tsp mild chilli powder
2 tsp paprika
300ml hot chicken stock (from cube is fine)
1 red onion
1 small handful raisins
1 small handful flaked almonds
Pre-heat the oven to 200C.
Make up the paste with the olive oil, coriander, cumin, mild chilli powder and paprika.
Reserve a third of the paste for later and use two thirds of the paste to rub into the lamb chops.
Heat a large, deep non-stick frying pan or pot on the hob.
When the pan is hot add the chops and cook them for 5/6 minutes on each side.
Finely chop the red onion.
When the chops are well browned on each side place them on a baking tray in the oven while you cook the couscous and spinach.
Add the remaining third of paste to the pan on the hob with the finely chopped red onion and cook for 1 minute.
Add in the couscous, flaked almonds and raisins and stir well to coat well with the paste.
Make up the hot chicken stock and take the pan off the heat and add the stock to the couscous.
Give it a mix and cover the pan with a lid and allow to stand for 5 minutes off the heat.
Rinse the spinach leaves.
Fluff up the couscous with a fork and then push it all to one side of the pan and add spinach leaves to the other side.
Cover the pan and return to the heat for a couple of minutes until the spinach is heated and begins to wilt.
Place the lamb chops on top of the couscous and serve.
Til next time, Sheila.
One thought on “Morroccan Lamb Onepot”
MAMA MIA!!! we’ve just finished polishing off our very much improvised morroccan lamb onepot (well several pots in our case!) and it’s been a VERY tough job to leave some for tomorrow’s dinner. We had the ingredients (so simple – love it) but hadn’t printed method and of course our internet was down until after we ate! It’s the most fun i’ve had in the kitchen ever i’d say trying to recall from vague memory but it worked a treat – thanks sheila, keep the onepots coming!
aileen and liam down under xxx