Tag-Archive for » Moroccan «
This is very simple marinade to make and is wonderful with lamb served over couscous and topped with a mint yogurt. This works particularly well with a lamb fillet (backstrap) as it is one of the better cuts of lamb and comes out so juicy and tender. I marinated my lamb in the morning before work and cooked it in the evening, it is better if you can marinate at least a few hours to allow the flavours to come through. I made this with just 2 lamb fillets that were quite a good size but I think there would be enough marinade mix for 3, so I have listed 2-3 below.
Ingredients
2-3 Lamb fillets (backstrap)
1 Teaspoon ground cumin
1 Teaspoon paprika
3 Cloves garlic, crushed
1 Teaspoon ground coriander
1 Teaspoon dried parsley flakes
1/2 Teaspoon cinnamon
1/2 Teaspoon ground ginger
1 Teaspoon sugar
1/2 Teaspoon Harissa paste
2 Tablespoons lemon juice
2 Tablespoons olive oil
Method
1. Combine all the marinade ingredients in bowl, add lamb and turn to coat each fillet well. Marinade several hours in the fridge.
2. Heat a little oil on a grill plate or fry pan, add lamb and cook each side until browned and cooked as desired. (mine were quite thick and it was about 4-5 Min’s a side to get a nice pink center.)
3. Remove lamb from heat and allow to rest 5 Min’s, slice thickly and serve.
Serve lamb over couscous with a mint yogurt sauce.
All photos taken by me unless otherwise stated.
I have another recipe for Moroccan lamb shanks that we really enjoy, but I thought I would experiment a bit more the other day with some more flavours. We really enjoyed how they turned out and for us the flavour had just the right amount of spice. I cooked ours on the stove top on a really low heat for about 4 1/2-5 Hours and the lamb came out falling off the bone as lamb shanks should. I am not sure how long these would need in a slow cooker as I do not own one, so if anyone does them that way please let me know.
Ingredients
4 Lamb shanks
2 Tablespoons olive oil, divided use
1 Onion, chopped finely
5 Cloves garlic, crushed
1 Tablespoon cumin
2 Teaspoons ground coriander
2 Teaspoons cinnamon
3/4 Teaspoon cayenne pepper
1 Teaspoon grated fresh ginger
1/2 Cup white wine
4 Cups water
4 Teaspoons chicken stock granules
1 Tablespoon tomato paste
4 Tablespoons honey
2 Tablespoons hot mango chutney
10 Dried apricots, chopped finely
11/2 Tablespoons cornflour
Method
1. Heat 1 tablespoon of olive oil in a large pan add lamb and cook until shanks are browned all over.
2. Heat remaining olive oil in a large saucepan, add onion and garlic, cook until onion softens.
3. Add cumin, coriander, cinnamon, cayenne and ginger, stir until fragrant.
4. Add wine, water, stock granules, paste, honey and chutney, bring to the boil, add lamb shanks, reduce heat to low, cook, covered, for approx 41/2-5 hours, until lamb is falling off the bone, turn shanks several time during cooking.
5. About 10 Min’s before the end of cooking, add apricots, stir to combine.
6. Remove shanks and cover with foil to keep warm.
7. Mix a little water with the cornflour, add to liquid, bring to the boil, stir until sauce becomes a gravy consistency, it will not be super thick.
I served ours over couscous and poured the sauce around the dish.
All photos taken by me unless otherwise stated.
