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Moroccan lamb with couscous crust recipe - Recipes - BBC Good Food

  • 6servings
  • 120minutes
  • 308calories

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Source: www.bbcgoodfood.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B3, C
MineralsCopper, Chromium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 600g lean lamb leg meat, trimmed and cut into 3cm chunks

  2. 2 garlic cloves , finely chopped

  3. 1 tsp ground cumin

  4. 1 tsp ground coriander

  5. 1/2 tsp hot chilli powder

  6. 1 cinnamon stick

  7. 12 no-soak apricots , quartered

  8. 2 tbsp clear honey

  9. 1 x 400g tin chickpeas , drained

  10. 1 x 400g tin chopped tomatoes

  11. 125g couscous

  12. finely grated zest 1/2 unwaxed lemon

  13. small handful fresh coriander , roughly chopped

Instructions Jump to Ingredients ↑

  1. Heat the oven to 190C/fan 170C/gas 5. Put the first 10 ingredients in a casserole. Season, add the tomatoes and 400ml water. Bring to the boil, cover and cook for in the oven for 11/2 hours until the lamb is tender. Turn the oven up to 220C/fan 200C/gas 7.

  2. Put the couscous in a bowl, stir in the zest and 150ml boiling water. Stand for 2 minutes, fork through, then stir in the coriander. Spoon over the lamb and cook uncovered for 15 minutes, until browned.

  3. WHY IT'S LIGHTER This uses lean lamb leg meat and skips browning in oil, which adds fat. The couscous also makes a lighter crust.

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