Saturday, July 25, 2009
Cut clean-up time by baking this clever lamb and couscous dish in one pan.
Ingredients (serves 4)
1 large onion, thinly sliced
2 tbs olive oil
500g lamb fillets, sinew trimmed
1 tbs ras el hanout* or Moroccan spices
2 cinnamon quills
1 1/4 cups (250g) couscous
300ml chicken stock or water
1/3 cup chopped dried apricots
1/3 cup chopped coriander leaves, plus extra whole leaves to serve
400g can chickpeas, rinsed, drained
Lemon wedges, to serve
Preheat the oven to 180°C. Place onion in a shallow baking dish, toss with oil and bake for 10 minutes.
Meanwhile, cut each lamb fillet into 2cm cubes, season with sea salt and pepper. Add the lamb, ras el hanout and cinnamon to the dish, toss together, then return to the oven for 20 minutes.
Remove from oven, sprinkle couscous over and add stock, then stir to combine. Cover with foil and return to the oven for 10 minutes. Stir in apricot, chopped coriander and chickpeas, then cover loosely with foil and stand for 5 minutes to warm through. Scatter with extra coriander and serve with lemon wedges.
Notes & tips
* * From Middle Eastern and spice shops.
delicious. - June 2007, Page 78
Recipe by Valli Little
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