How To make Lamb Couscous
1 lb Boned Shoulder of Lamb,
-cubed. 2 Onions
2 Garlic Cloves, peeled and
-finely chopped 1 pt Lamb or Chicken Stock
pn Saffron 1 pt Couscous
bn Spring Onions 1 Red Pepper
1 Cucumber
1 tb Chopped Mint
1 tb Chives
1 tb Parsley
1 tb Coriander
Olive Oil Salt and Pepper
Lightly saute the meat in two tablespoons of olive oil. Remove and add the onions, cooking them over a low heat without colouring for 10 minutes. Add the garlic, saute for 1 minute and return the meat to the pan along with the saffron. Pour over stock, season with salt and pepper and simmer, uncovered, for one hour, or until the lamb is tender. You should end up with about half the quantity of liquid. If there is more than this, remove the meat and onions and reduce the stock over a high heat. Add one pint of boiling water to the couscous, cover with a tea towel and leave for 10 minutes, or until all the water is absorbed. finely chop the spring onion, core and deseed the red pepper and top and tail the cucumber, remove the seeds and finely dice. Fluff up the couscous with a fork, and the chopped vegetables, 2 fl oz of olive oil and season with salt and pepper. Add the chopped herbs and keep warm. To serve, ladle the lamb on top of the couscous and serve with lots of juice. Source: Hugo Arnold, London Evening Standard
How To make Lamb Couscous's Videos
Moroccan-style Couscous with Lamb
Fluffy couscous cooked with ras el hanout and other spices, Moroccan-style, and with grilled lamb. I use my homemade ras el hanout spice mix and it really gave beautiful flavours to the couscous.
▶ Ingredients
1 cup boiling water (250 ml), divide into ¼ cup (60 ml) and ¾ cup (190 ml)
2 tsp Ras el hanout spice mix , I use my homemade spice mix:
1 tsp chicken bouillon powder
1 tbsp honey
1 tsp tomato paste
½ tsp harissa
1 cup raw couscous (170 g)
1 tomato , remove skin, seeds and liquid, cut into cubes
½ cup toasted almonds (50 g), roughly chopped
¼ cup chopped coriander leaves (5 g)
3 lamb steaks , season with salt and black pepper
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Lamb Stew & Couscous// Easy & Delicious Ramadan Recipe
Lamb stew & Couscous
Lamb Stew Ingredients
* Lamb Leg (bone in)
* Thinly sliced white onions
* Coriander powder
* Curry powder
* Cumin powder
* Chili powder
* Tomato paste
* Minced garlic
* Chicken bouillon or salt
* Hot water
* Chopped potatoes
* Chopped carrots
* Chopped Tomatoes
* Chopped zucchini
* Finely chopped cilantro
Lamb Stew Method
1. Heat a pot on medium
2. Add oil & onions
3. Fry onions until brown
4. Add spices, tomato paste, & a little bit of hot water (don’t add salt or bouillon)
5. Mix well (should be a paste consistency) & cook for 1-2 minutes
6. Next add lamb & garlic
7. Mix well & coat the paste really well with the lamb
8. Add salt or chicken bouillon to the meat
9. Mix again & pour in hot water
10. Cover with water up to a little more then half way of the meat
11. Bring to a simmer & taste for salt (add as needed)
12. Cover & cook on low heat for 1.5 hours (flip halfway)
13. Once meat is cooked through add in the potatoes, zucchini, carrots, & tomatoes
14. Cover & cook until the veggies are cooked through
15. Once veggies are cooked through top with cilantro
16. Enjoy!
Couscous Ingredients
* 1 1/2 cups of water or broth (I used vegetable broth, low sodium)
* Garlic powder
* Black pepper
* Onion powder
* Salt or chicken bouillon
* 1 cup couscous (makes 2-3 servings)
* 1 whole Lemon juice
* Chopped green onions
Couscous Method
1. Heat sauce pan on medium-high
2. Pour in broth or water
3. Next add spices (if using broth don’t add too much salt or bouillon because broths can be salty)
4. Mix well & let it come to a boil
5. Add couscous & mix again
6. Cover & remove from heat
7. Let couscous sit & away from heat till it soaks up all the liquid (6-7 minutes)
8. Once liquid is all soaked up squeeze in lemon juice & add green onions
9. Fluff with a fork
10. Enjoy!
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Couscous /Moroccan Couscous With Lamb And Vegetables And Caramelised Onion /
#couscous #moroccanrecipes #moroccancuisine #couscousandvegitables
#couscous_marocain
couscous moroccan couscous with lamb and vegetables and caramelised onion
ingredients.....
750 gm mutton
4 spoon oil
little whole garam masala
3 pes onion
3 pes tomato
salt to tast
1 spoon turmeric powder
1 spoon cumin powder
1 spoon Coriander powder
1 spoon paprika powder
carrot kusa Red pumpkin
cabbage Big chilli chickpeas
250 gm couscous
1 pes white onion
50 gm raisin
pinch cardamon powder
pinch cinamon powder
50 gm suger
thank you for watching and support
Moroccan Couscous With Lamb Vegetable & كسكس المغربي بالخضار واللحم
hello everyone welcome to fast & cook channel:
THANK YOU AND SEE YOU IN MY NEXT VIDEO .
#Moroccan
#Couscous
#Vegetable
#Fast&cook
#couisine_marocaine
#Moroccan_cooking
MOROCCAN LAMB WITH COUSCOUS
RECIPE & VIDEO:
COOKBOOK:New Idea Mag - 2005 (Mariela’s Blue folder)
Who doesn’t like lamb! An interesting recipe with a sweet Moroccan flavour! Lamb is an outstanding source of many vitamins and minerals, including iron, zinc and vitamin B12. Eating lamb may promote muscle growth and its said that it also prevents anaemia.
Hope you enjoy this recipe. There is a little extra amount of work involved to prepare but very much worth it. Enjoy
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RECIPE
Serves 6
1/2 cup olive oil
1 red onion, chopped roughly
3 cloves of garlic
1 small piece ginger, peeled and sliced
1 small red capsicum, remove seeds & membrane, chopped roughly
4 cloves of garlic
3 tablespoons honey
1 tablespoon cumin
1 teaspoon of cayenne pepper
4 tablespoons lime juice (approx 2 limes)
18 lamb cutlets
Yogurt to serve with dish
COUSCOUS
1 1/2 cups couscous
1 drop of olive oil
Salt
1 tablespoon butter
1/3 cup dried apricots , chopped finely
Pepitas, handful
Chopped parsley, handful
Chopped mint , handful
4 tablespoons lime juice (approx 2 limes)
Salt (optional)
Blend the onion, garlic, capsicum and garlic in a processor. Transfer to a bowl and add honey, cumin, pepper and lime juice & olive oil. Mix well.
Add the lamb in a deep bowl and mix the capsicum and onion mixture well in to the lamb. Secure with glad wrap and refrigerate for a couple of hours.
Add a little oil in the frying pan or use spray, fry the lamb for approx 3-4mins on each side for a medium rare lamb.
COUSCOUS
Best to cook as per package instructions.
Bring the water to boil, add some salt and a drop of olive oil. Remove from heat. Add couscous and stir, immediately add butter and stir until it has melted.
Transfer couscous to boil, add chopped apricot and pepitas seeds, parsley and mint, add lime juice , salt and combine well.Place couscous on serving plate and add the lamb on the top. Sprinkle chopped parsley and serve.
Tunisian Couscous Recipe - The Traditional method - How to make a couscous
Today's recipe is : TUNISIAN COUSCOUS WITH LAMB
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For todays recipe you will need
*** Ingredients: ***
COPPER STEAMER POT;
+ FOR THE SAUCE:
- 200 ml of cooking oil of your choice
- 3 peppers (hot or mild is up to you)
- 2 medium or 1 large onion, sliced
- 2.5 lb. of lamb
- 1 (generous) tablespoon of paprika
- 1 Teaspoon of salt (I made a half-salt recipe for my mom, you can add more according to your tastes)
- 1 teaspoon of ground black pepper
- 4 (generous) tablespoons of tomato paste (Please see the video)
- 1 cup of chickpeas
- Enough water to cover the meat
- 3 carrots
- 1 whole onion
- 3 potatoes
- 2 piece of buttercup squash ( I buy mine from Hispanic store or Arabic store)
- 1 zucchini
+ FOR THE COUSCOUS (Please note, Couscous is not the same as semolina) :
- 2.2 lb of fine size couscous this is the one i used,
- 3 tablespoons of olive oil
- 1 cup of water for each steaming
- 10 to 15 cloves for each steaming
- Salt and pepper to add at the end of cooking
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More information about couscous fest,
1- Tunisia: World champion of couscous!:
2- Tunisia wins couscous world championship:
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