Thursday, June 30, 2011

Food: Moroccan Lamb and Chickpea Casserole

Another great bean recipe for you, this one stretches out a cheaper cut of lamb to make an economical and tasty dish.

  • 2 tbsp oil

  • 500g lean shoulder lamb, diced into 3cm pieces

  • 2 onions, peeled and roughly chopped

  • 1 green or red pepper, deseeded and chopped

  • 1/2 cup raisins

  • 400g can Wattie's Moroccan Style Tomatoes

  •  420g can chickpeas, rinsed and drained

  • 2 cups boiling water or chicken stock

  •  Slivered almonds

  • 1 cup couscous

  • 25g butter

  • salt to season

  • 1. Brown the lamb in a very hot, lidded frying pan in the oil until well browned on all sides.
    2. Add the onion, pepper, raisins, tomatoes, chickpeas and one cup of the water or stock and stir to mix.
    3. Cover and simmer gently for 35-40 minutes. Start preparing the couscous 15 minutes before serving.

    4. Pour the other cup of boiling water or stock over the couscous, cover and stand for 10 minutes or until all the liquid has been absorbed. Add the butter, cover and microwave on high power for 5 minutes. Fluff with a fork and season with salt.
    5. Serve the lamb over the couscous and sprinkle over the slivered almonds to serve.

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